Ingredients:

  • 7 oz (200g) block of Greek Feta cheese
  • 2 cups (300g) cherry tomatoes
  • 1/3 cup (80ml) extra virgin olive oil
  • 4 cloves (20g) garlic, peeled and smashed
  • 1 tsp (2g) red chili flakes
  • 3 sprigs (1g) fresh thyme or oregano
  • ½ tsp (3g) cracked black pepper
  • ¼ cup (10g) fresh basil leaves, torn

Instructions:

  1. Preheat your oven to 400°F (200°C). Place the block of feta directly in the center of your baking dish. Arrange the cherry tomatoes around the cheese. Scatter the smashed garlic cloves among the tomatoes and drizzle the olive oil evenly over the cheese and vegetables. Sprinkle the chili flakes and thyme over the top.
  2. Slide the dish into the oven and bake for 25 minutes. You are looking for two specific sensory cues: the cherry tomatoes should be blistered and bursting their skins, and the feta should be softened with mahogany-colored, golden edges.
  3. Remove from the oven and let it cool for 2 minutes. Using a fork, mash the softened feta into the roasted tomatoes. Stir vigorously until the cheese and tomato juices merge into a smooth, creamy sauce. Fold in the fresh basil and black pepper just before serving.