Hot feta with roasted tomatoes and fresh thyme
2/24/2010 4:54 PM
I am at a recipe shoot this week and Cyd McDowell, our wonderful, fabulous food stylist, just made us a delicious breakfast treat: baked feta with tomatoes and fresh herbs. On a rainy Wednesday morning, there's nothing better.
We spread it onto crisp multi-grain bread but I could actually just eat it with a fork.
Here's how you do it:
Take a block of fresh feta (I prefer French; she prefers Bulgarian) and place it on a large sheet of foil. Top with fresh sprigs of thyme (or any other hardy fresh herbs - like oregano - you have on hand), some freshly cracked black pepper and halved cherry tomatoes. Drizzle with a high-quality olive oil and wrap up tightly. Place on a baking sheet and bake at 400 degrees for about 20 minutes. Open foil and enjoy!
Leslie Fink, MS, RD