|Seriously! Blue Raspberry Ice Gatorade!|
You all are going to have a plethora of tomatoes soon. Some of you may already. Those of us in Northern Utah are a little behind in that area, but it's coming! Try this dish out at your next get together, or just the next time you're grilling burgers. I promise you will love it!!
Baked Feta with Tomatoes and Olives
Adapted, barely, from The Sprouted Kitchen Cookbook
These are only suggested amounts of ingredients. If you like a little more or less of something then go for it! You're own personal touch will make it spectacular!!
1 cup cherry tomatoes, halved (We used TONS! Don't stop at just 1 c.)
1/3 cup halved, pitted Kalmata olives
|Roasting Marshmallows with cousins.|
1/2 cup thinly sliced red onion
4 T. finely-chopped fresh flat-leaf parsley, divided
1 t. dried oregano
1 T. olive oil
1/2 t. salt
Freshly ground black pepper
1 8- to 10-ounce block feta
pita chips, multi grain crackers, Great Harvest Sourdough bread.............whatever sound delish!
In a bowl, mix the tomatoes, olives, onion, garlic, parsley, oregano, olive oil, salt and a few grinds of pepper.
On a grill: Heat your grill to medium-high. Set the feta block in the middle of a piece of foil. Pile the tomato mixture on top of the feta. Fold up the edges of the foil so that it will hold in any liquid as it cooks. Place the packet straight on a grill for 15-25 minutes to warm it through. (I would cook a little longer to char the tomatoes a bit.) Remove from grill and dig in. Straight from the foil:)
In the oven: Heat oven to 400°F. Check to see that your dish is oven-proof. (I didn’t!) Place the block of feta in the middle of your dish. Pile the tomato mixture on top of the feta. Bake for 15 minutes.
Feta Cheese doesn't really melt, it just got warm. It was great as leftovers the next day just reheated in the oven or back on the grill
|Perfect Beach Day! Magic!!|
|Did he make it? You bet he did!!|