- I tablespoon minced garlic
- 2/3 cup olive oil
- 2 pounds cherry tomatoes
- 1 loaf focaccia bread (or French bread) heated
- 6 ounces soft, feta cheese
- 2/3 cup fresh basil, chiffonade
Steep garlic in olive oil at least 1/2 hour. Preheat oven to 400 degrees. Wash and stem tomatoes and cut them in half (put unwrapped bread into the oven). Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes; sprinkle over chunks of cheese (cut into 1/2 inch pieces) and slivered basil. Stir gently. Serve with bread to mop up juices.