Cherry Tomato And Feta Skewers Food

BAKED CHERRY TOMATOES AND FETA

Steps:

• Steep garlic in olive oil at least 1/2 hour. Preheat oven to 400 degrees. Wash and stem tomatoes and cut them in half (put unwrapped bread into the oven). Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes; sprinkle over chunks of cheese (cut into 1/2 inch pieces) and slivered basil. Stir gently. Serve with bread to mop up juices.

MARINATED GRILLED CHERRY TOMATOES SKEWERS

Steps:

• Whisk together the oil, vinegar, garlic paste and thyme in a medium bowl, add the tomatoes and toss to coat. Let tomatoes sit at room temperature for 30 minutes to marinate.
• Heat the grill to high.
• Remove the tomatoes from the marinade and skewer 4 per skewer, depending on the size of the tomatoes). Season on both sides with salt and pepper and grill until golden brown and slightly charred on both sides, about 6 minutes. Transfer the skewers to a platter and garnish with chives.

SKEWERED GREEK SALAD

Steps:

• For the Skewers: Thread the skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion and finish with another tomato. Repeat with the remaining ingredients.
• For the Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pepper, to taste.
• Arrange the skewers on a serving platter. Spoon the vinaigrette over the skewers and sprinkle with the chopped oregano.

BAKED FETA WITH BURST TOMATOES & CHILLI HONEY

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the feta in the centre of a baking dish, about 25cm x 20cm, and scatter the cherry tomatoes and red onion around the cheese.
• In a jug, whisk the olive oil with the garlic, chopped herbs, honey and some seasoning, then drizzle over the tomatoes and feta. Bake for 35-40 mins until the tomatoes have burst, and the feta is soft and lightly golden. Drizzle with a little extra chilli fusion honey and olive oil to serve, alongside some crusty bread and a green salad.

ONE-PAN FETA PASTA WITH CHERRY TOMATOES

Steps:

• Heat oven to 400 degrees. In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of the olive oil to coat. Place the feta in the middle of the dish, and top with the remaining 1/4 cup olive oil. Sprinkle the black pepper and red-pepper flakes over everything. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
• Add the pasta to the pan in an even layer and sprinkle with remaining 3/4 teaspoon salt. Pour the boiling water on top. Using a wooden spoon or spatula, carefully submerge pasta. Cover tightly with foil and bake until pasta is al dente, 17 to 19 minutes. Remove from oven and let the pasta stand, covered, for 5 to 10 minutes to absorb the excess liquid.
• Stir in basil until everything is well incorporated, and the tomatoes and cheese create a creamy sauce. When serving, top with more black pepper, oil and flaky sea salt.

BAKED CHERRY TOMATOES AND FETA

Steps:

• Steep garlic in olive oil at least 1/2 hour.
• Preheat oven to 400°F.
• Wash and stem tomatoes and cut them in half.
• Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes.
• Cut feta cheese into 1/2 inch chunks.
• Place Feta and basil in serving dish.
• Pour tomato mixture over chunks of cheese and slivered basil.
• Stir gently.
• Serve with bread to mop up juices.