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Simple and delicious appetizer to eat all summer long, Tomato Confit and Baked Feta
Print Recipe

Baked Feta and Tomato Confit

The perfect way to use your summer tomatoes.
Prep Time10 minutes
Cook Time55 minutes
Course: Appetizer, Snack
Keyword: baked feta, easy appetizer, tomato confit
Servings: 6 appetizer or snack portions

Ingredients

  • 2 1/2 cups small organic cherry or sweet 100 tomatoes
  • 4 garlic cloves
  • 1/3 cup extra-virgin olive oil
  • 4 stems of fresh thyme
  • 4 stems of fresh oregano
  • 1 teaspoon kosher salt
  • 4-6 ounces sheep’s milk feta (preferably from a block stored in brine)
  • 2 tablespoons pitted kalamata olives (optional)
  • 6-8 basil leaves, cut in a chiffonade

Instructions

  • Preheat oven to 350 degrees. 
  • In a ceramic baking pan, add the tomatoes, garlic, extra-virgin olive oil, herbs and salt. Bake for 30 minutes. Remove the tomatoes from the oven and wedge in the feta, and olives if using, in the middle of the tomatoes. Bake for an additional 20-25 minutes until tomatoes are golden and bubbly. 
  • Remove from oven, top with thinly sliced basil and serve immediately with baguette slices, pita chips or crackers.