Roasted Tomatoes & Feta

I know fall is right around the corner.  I can feel it in the air every morning.  But, when it's 98 degrees at 5pm, making a big hot dinner doesn't always feel like fun.  Last night was back to school night, and I needed something light and fast.  I saw the block of Feta cheese in the fridge and remembered this Greek restaurant that I used to go to and remembered they served warm Feta cheese with tomatoes, herbs and toasty bread. So, I experimented and came up with this delicious version!

It would be a fantastic appetizer for a cocktail party, a yummy lunch, or a perfect light dinner.  

If you are lucky enough to have an abundance of tomatoes growing in your garden right now, 

then you must give this a try!

Ingredients:

1 block of Feta cheese

1 pint of grape tomatoes (or any garden fresh variety chopped into large chunks)

4 sprigs of thyme removed from the stem

1/4 cup of fresh basil

olive oil

salt & pepper

fresh bread (baguette, Italian, ciabatta...)

Directions:

Preheat your oven to 425 degrees.  Halve or quarter tomatoes. {You want them in about 2" chunks.} Set the block of Feta cheese in a medium sized baking dish.  Arrange the tomatoes around the cheese.  Sprinkle with salt, pepper and thyme.  Drizzle with olive oil.  Place in the oven for about 10-15 minutes.  Until the tomatoes are roasted and just starting to char.  Serve right from the baking dish or transfer to a plate if desired.  Garnish with fresh torn basil and an extra drizzle of olive oil and serve with fresh bread. {Toasted in the oven as well, if desired.}  Enjoy!