With the current damp and frigid weather reminding us that summer is but a memory, a warm serving of these glorious tomatoes was needed. Topping a chunk of salty feta cheese with the celebrated slices of tomato and seasoning with fresh garlic, dried oregano, and a drizzle of olive oil before roasting is the trick.
The garlic becomes so fragrant, the cheese gooey, and the juices of the tomato meld it all together as I dip chunks of toasty bread into this spectacular dish. Individual ramekins make it a great dinner party appetizer or solo dinner, but the ingredients could be spread in any oven-safe baking dish or platter and served family-style. Wrap it up in a foil packet and grill, if you are so inclined. Really, you can't go wrong any way you serve up Roasted Tomatoes and Feta.
(adapted from Food.com)
4 1/2-inch thick slices feta cheese
4-8 slices ripe garden tomatoes, depending on diameter (halved cherry tomatoes work, too)
4 cloves garlic, minced
4 tablespoons olive oil
loaf of crusty bread, sliced and toasted
Preheat oven to 375F.
Arrange 4 ramekins on a baking sheet.
Place one slice of feta in each ramekin.
Top cheese with 1-2 slices of tomato.
Sprinkle with minced garlic.
Drizzle with olive oil.
Season liberally with dried oregano.
Cover entire baking sheet with foil.
Bake for 15-20 minutes until tomatoes soften and release juices and cheese is melted.
Serve an individual ramekin per person with lots of crusty bread for dipping. (Serves 4)