Roasted feta & tomatoes
Ingredients
- ½ cup Extra Virgin Olive Oil
- 200g Greek-style feta (block)
- 320g tomatoes (punnet)
- 250g cocktail truss tomatoes
- 2 Tbs fresh thyme sprigs (fresh to serve)
- 1 crusty bread, toasted (to serve)
Method
- Place 200g block Greek-style feta, 320g punnet tomatoes (halved, if large) and 250g cocktail truss tomatoes in a roasting pan.
- Drizzle with ½ cup Extra Virgin Olive Oil.
- Season, then bake in an oven preheated to 200°C/180°C fan-forced for 30 minutes or until tomatoes have softened. Cool for 5 minutes.
- Top with fresh thyme sprigs and serve with toasted crusty bread.
