INGREDIENTS
1 tbspn minced garlic 2/3 cup olive oil 2 lb cherry tomatoes 1 loaf focaccia bread (or French bread) heated 6 oz soft feta cheese 2/3 cup fresh basil cut chiffonade
METHOD
Steep garlic in olive oil at least 1/2 hour. Preheat oven to 400 degrees F. Wash and stem tomatoes and cut them in half (put unwrapped bread into the oven). Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes; sprinkle over chunks of cheese (cut into 1/2-inch pieces) and slivered basil. Stir gently. Serve with bread to mop up juices.
1 tbspn minced garlic 2/3 cup olive oil 2 lb cherry tomatoes 1 loaf focaccia bread (or French bread) heated 6 oz soft feta cheese 2/3 cup fresh basil cut chiffonade
METHOD
Steep garlic in olive oil at least 1/2 hour. Preheat oven to 400 degrees F. Wash and stem tomatoes and cut them in half (put unwrapped bread into the oven). Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes; sprinkle over chunks of cheese (cut into 1/2-inch pieces) and slivered basil. Stir gently. Serve with bread to mop up juices.
