Baked Feta with Olives & Tomatoes

Serve this baked feta with toasted baguette slices as an appetizer or even mix in pasta and create an easy and delicious meal. It is guaranteed to be a hit.

Ingredients

• 1–6 ounce block feta, drained
• 1 cup Sutter Buttes Citrus Herb Olives
• 1 cup chopped cherry tomatoes
• 1 garlic clove, thinly sliced
• 1/2 cup Sutter Buttes Fresh Harvest Garlic Olive Oil
• 1/4 teaspoon dried oregano
• Pinch of red pepper flakes
• 1/4 teaspoon Sutter Buttes Himalayan Sea Salt
• 1/4 teaspoon black pepper
• 2 tablespoons Sutter Buttes Tuscan Dipping Herbs
• Toasted baguette slices or pasta for serving

Directions

1. Preheat the oven to 375 degrees F. Arrange a top rack in the oven 4-6 inches from the broiler.
2. Place the feta in a small baking dish. The cheese should have some space around it for the olives and tomatoes.
3. In a medium bowl, combine the olives, tomatoes and garlic. Then spoon them around the feta.
4. Whisk together the olive oil, tuscan dipping herbs, red pepper flakes, salt and pepper in a small bowl. Pour the olive oil over everything in the baking dish.
5. Bake the feta for 15-18 minutes, until it just starts browning at the edges. Turn on the broiler, and brown the top of the cheese, about 2-3 minutes.
6. Sprinkle with dried oregano leaves before serving warm with toasted baguette slices or cooked pasta.