Enjoy as an appetizer with bread, crackers, or crostini, or serve as an entrée by adding a pound of cooked noodles and tossing all together until the feta is broken up and ingredients are mixed.
- 8 ounces feta cheese
- 2 cups cherry tomatoes
- 4–5 large cloves garlic peeled
- 2–3 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- 1 stem fresh rosemary
- Preheat oven to 350°.
- Place the feta in the middle of an 8- x 8-inch baking pan. Scatter the cherry tomatoes and the garlic cloves around the cheese. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 40 minutes and serve.
Chef Richie Hirshen is Corporate Chef at Bella Sun Luci, in Chico.