Baked Feta with Tomatoes and Olives INGREDIENTS:
- 1 tbsp minced garlic
- ⅔ cup olive oil
- 2 lb cherry or grape tomatoes
- 6 oz soft feta cheese
- ⅔ cup fresh basil cut chiffonade
- 10 Kalamata olives
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Steep garlic in the olive oil at least ½ hour. Wash and stem tomatoes and cut them in half.
Put tomatoes in a shallow baking dish, pour olive oil and garlic over them and toss lightly.
Bake 10 minutes at 400 degrees F; sprinkle over chunks of cheese (cut into ½-inch pieces or you can use feta already crumbled), slivered basil, and 10 Kalamata olives. Stir gently.
Serve with bread to mop up juices.
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