RECIPE: Baked Feta with Olives and Cherry Tomatoes

This is an easy and delicious appetizer.  In summer, I use fresh cherry tomatoes, in winter I used oven dried farm tomatoes.  The olives are biodynamic, from Mercola.  Sheep's milk feta has more fat than cow's milk and will bake up softer, but the feta in the farm store is delicious prepared this way.

I know the photo isn't inspiring, but that's my camera's fault - the cheese was better than it looks!

Baked Feta with Olives and Cherry Tomatoes

I've made this in small individual serving dishes, and also in a larger communal one.

INGREDIENTS:

• 1 block of feta  
• 1 cup cherry tomatoes, halved, or 1/2 cup sun dried tomatoes chopped
• 1/3 cup pitted Kalamata olives
• 1 clove garlic, minced
• 1/4 c. thinly sliced red or green onions
• 1 t. dried oregano
• 1 T. finely sliced mint leaves
• Optional: red pepper flakes, ground black pepper, lemon zest 
• For serving: pit bread

INSTRUCTIONS:

Preheat the oven to 400F. (I use our toaster oven for this)

Combine all the ingredients except the feta and mix to combine.

In a heatproof dish, pour the mixture over the feta.  Bake for 15 minutes.

Serve with pitas!