This recipe is more of a template. I make it as an appetizer or a as a part of a 'picnic'. We can vary the size of the dish, depending upon our use. Just adjust the size of the feta block + the number of tomatoes + olives etc.
Use whatever herbs you have on hand/available. Today, I used dried Greek oregano + fresh parsley, thyme + basil from my garden.
Ingredients
1block feta cheese
½-1Ccup pitted olives
2-3clovesgarlicsliced
1-2Ccherry tomatoes
⅛- ¼cupextra virgin olive oil
1teaspoondried oreganodried
¼teaspoonthymedried (or 3-4 sprigs, separated.Chop some + leave sprigs for putting on the feta)
½teaspoondried herbs-- your choice: rosemarymarjoram, basil etc.
Freshly ground black pepper
Optional
½Csundried tomatoes
½Cartichoke heartschopped
additional chopped herbs
Instructions
Preheat oven to 375 degrees
Place a block of feta in the middle of a baking dish
Add the tomatoes, olives + garlic to surround the feta
Put the olive oil in a cup + add the herbs + any additional add-ons.
Pour this mixture over the feta + tomato mixture in the baking dish.
Bake at 375 degrees for 20-30 minutes (time will depend on size of your concoction!)
or until cheese 'melty' and tomatoes are a little 'blistered'