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.