Recipe courtesy of Marisol von Appen

Baked Cherry Tomatoes and Feta

  • Yield: 6 appetizer servings
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1 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


  1. 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.

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