250gsmooth feta cheese, (the type that comes in brine if possible)(notes 2)
For best results, always weigh ingredients where a weight is provided
Equipment
small skillet or baking dish
Instructions
Preheat the oven to 200C (180C fan) / 400F.
In an 8 inch cast iron skillet or small baking dish, add the tomatoes, olives, most of the basil leaves (keep a few nice leaves for decorating the top), salt, pepper and sugar into a small dish. Pour over 1 tablespoon of oil and mix well.
Break the block of feta cheese up into large chunks and distribute on top. Pour the remaining oil over the feta.
Bake 30 minutes or until the feta is nice and golden on the edges.
As soon as you remove it from the oven, you can use a fork to mash some of the feta into the tomato juices which keeps it softer longer and makes it easy to scoop up with some crusty bread.
You can also mash it together entirely into a tomato feta sauce and stir it through cooked pasta.
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Notes
Tomatoes: Some tomatoes will release more liquid than others. Some burst while others don't. That juice is great for mopping up with bread but feel free to scoop some away if you like.
Feta: A smooth Greek feta is best here – not the crumbly kind. Danish feta works well too. Feta stored in brine works best and has a great flavour. Don’t use low-fat or reduced-fat feta.
Olives: Use your favourites - I use black olives and Sicilian green olives here but you can use kalamata olives or regular green olives or even stuffed olives.
Spice it up: Feel free to sprinkle over some dried chilli flakes / red pepper flakes for a little spicy kick.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.