Ingredients
1 ½ lbs cherry tomatoes
2 cloves garlic, very thinly sliced
4 fresh oregano sprigs
1 cup olive oil
Kosher salt
12 oz crumbled feta cheese
¼ cup + 2 tbsp olive oil
¼ cup water
1 loaf crusty bread, sliced ½”
Thyme + oregano leaves, to garnish
Flaky sea salt
Freshly cracked black pepper
Instructions
Preheat the oven to 375F°. Add the cherry tomatoes, sliced garlic, and fresh herbs to a 12″ cast-iron skillet. Cover with the olive oil, season with a pinch of salt, and stir to combine. Tomatoes do not have to be completely submerged in oil, but should be more than halfway submerged. Roast for 35-40 minutes, or until the tomatoes are soft and caramelized.
In a food processor, combine the feta, olive oil, and water. Blend for a few minutes until smooth and creamy, scraping down the sides of the bowl as needed.
Spoon the feta cheese into a bowl. Add the roasted tomatoes over top, along with a generous drizzle of the oil from the skillet. Top the tomatoes with a few oregano leaves, flaky sea salt, and freshly cracked black pepper.
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Hi there, how long will this recipe keep for once made?