by The Culinistas
The internet is finally catching on to what we’ve been saying all along: You’d be hard pressed to find two ingredients more perfect for each other than tomato and feta. In our recipe, rosemary makes this dish even feta, and cayenne adds a eureka moment. Who needs pasta when you have a loaf of your favorite crusty bread to rip into?
Pro tip: If you don’t like it spicy, add half the cayenne to start, then more to taste.
Tomato Baked Feta & Baguette
Prep Time 10 mins
Cook Time 20 mins
Serves 6 to 8
¼ cup olive oil, divided
¼ cup rosemary, picked
2 shallots, sliced
¼ cup tomato paste
1 tsp cayenne
1 tsp onion powder
¼ cup sherry vinegar
1 lb block feta cheese, sliced
Salt & freshly ground pepper, to taste
1 baguette, sliced, for serving
1. Preheat oven to 425ºF.
2. Make the rosemary oil: In a large pan, heat oil over medium heat. Gently add rosemary & stir. When the oil is no longer bubbling, transfer the fried rosemary to a paper towel-lined plate & season with salt. Reserve rosemary oil in pan.
3. Heat pan over medium; sweat shallots until soft, 4-5 min. Add tomato paste, cayenne & onion powder; cook until tomato paste is caramelized, 4-5 minutes. Turn off heat & add vinegar. Season with salt & pepper.
4. In a small, oven-safe baking dish, shingle the feta & coat fully with the tomato mixture. Bake until golden brown, 12-15 mins.
5. Serve the baked feta from the baking dish with toasted baguette on the side. Garnish with remaining fried rosemary.
Onion Powder & Cayenne never go out of style. Check out our eComm shop to purchase our favorite brand.