This dish was all the rave on social media, so we figured we would give it a shot. It was actually very delicious! Can be served as a side dish or all mixed up as a sauce for a pasta dish. I did it both ways and it turned out fantastic. You choose!
2-containers of cherry tomatoes
1-Block of Feta Cheese
Raymond’s Rosemary Sourdough Sliced Bread (Sold in Howies Bakery)
Extra Virgin Olive Oil
Salt & Pepper
Garlic Gold Nuggets
Preheat the oven to 400 degrees F.
Toss the cherry tomatoes and olive oil with salt and several grinds of black pepper in baking dish.
Place feta in the center of the tomatoes and season feta with a pinch of black pepper, salt and Garlic Gold Nuggets.
Place Rosemary sprigs on each side of feta nestled into tomatoes.
Bake covered until the tomatoes have burst and the feta has softened, about 30 minutes.
Raise the heat to 450 degrees F and continue to cook uncovered until the tomatoes and feta are golden brown, 10 to 15 minutes more.
Brush bread with olive oil sprinkle with garlic salt and toast bread to your liking. Cut bread once
toasted and serve with hot feta and tomato mixture as a side dish or appetizer.