This recipe is from Food Network courtesy of Amanda Neal. Be sure to buy good quality feta from sheep'smilk; as this is the star ingredient. I found a great feta at Sprouts.
Ingredients:
- 2 pints (20 ounces) cherry tomatoes, stems removed
- 1/2 cup extra virgin olive oil
- salt and pepper
- one 8-ounce block feta cheese, sheep's milk
- 1 clove garlic, finely grated
- crushed red pepper flakes, optional
- 1/4 cup fresh basil leaves, thinly sliced
Directions:
Preheat oven to 400-degrees.
Toss the tomatoes with the olive oil with 1/4 teaspoon salt and several grinds of fresh pepper in a medium bowl until combined.
Transfer to a 13x9-inch baking pan.
Place the block of feta in the middle and season with pepper.
Bake for 30 minutes.
Raise the heat to 450-degrees and bake an additional 10-15 minutes.
As soon as the tomatoes and feta come out of the oven, stir in garlic and red pepper flakes.
Using the back of a spoon smash the tomatoes and feta. At this point I transfered to a deep bowl and used my immersion blender to create a smooth sauce.
Served tossed with pasta of choice and 1/2 of the basil. Save some pasta water in case the sauce needs to be thinned.
Adjust seasonings and garnish with remaining basil.
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