Feta is by far the most versatile cheese in all of the Eastern Mediterranean countries. I am lucky to have a great source of imported feta in my neighborhood from a Greek shop. I enjoy going to the store and purchasing a slab of feta in a wooden barrel in its brine. This dish celebrates mezze in its rustic style, coming together so deliciously. I love making this when a few of my girlfriends come over; I bring it out from the oven in its baked dish, and we enjoy it with laughter, joy, and the celebration of friendship.
Ingredients:
- 1 lb cherry tomatoes
- 1 large head of garlic, cut in half
- 1 lb briny block of feta (good quality)
- 2 tablespoons capers
- 4 ounces pitted kalamata olives (optional)
- 2 tablespoons za’atar
- 1/4 cup olive oil
- 1 tablespoon dried rosemary
Instructions:
- Preheat the oven to 400°F.
- Pierce the tomatoes or cut them halfway and transfer them to a small deep baking pan.
- Add all the other ingredients to the pan, with the feta in the middle.
- Drizzle with olive oil and bake for 25 minutes.
- Serve in the cooking pan; it is joyful to take a spoonful with roasted garlic, tomato, and cheese with rustic bread.
