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
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 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.