Image: Adrian Harris & Jeremy Inglett
Pair this summer side with barbecued goodies for an elevated alfresco meal.
- 8 oz feta cheese, cubed
- ½ tsp extra-virgin olive oil
- ½ tsp chili salt*
- ½ tsp freshly ground black pepper
- 1 to 2 sprigs thyme, leaves only
- ½ tsp canola or vegetable oil
- ½ cup grape or cherry tomatoes, halved
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish Toasted baguette slices, for serving
*Combine ½ tbsp chili flakes, ½ tsp smoked paprika and ⅓ cup of flaky sea salt to make this flavourful blend.
1 Preheat the oven to 400°F. Place the feta in a medium baking dish. Drizzle with the olive oil, then season with the chili salt, pepper and thyme. Toss gently to coat. Bake on the top rack of the oven for 10 minutes. Switch to broil for an additional 8 to 10 minutes, until the feta is golden brown and a little bubbly (keep a very close eye on it and adjust time as needed).
2 Meanwhile, heat the canola oil in a small frying pan over medium heat. Add the tomatoes, along with salt and pepper, and sauté just until softened, 1 to 2 minutes.
3 Arrange the feta on a serving dish and top with the cooked tomatoes and garnish with the basil. Serve immediately with the toasted baguette slices.
Excerpted from Cooking in Color: Vibrant, Delicious, Beautiful by Adrian Harris & Jeremy Inglett of the Food Gays. Recipes Copyright © 2018. Excerpted by permission of Harper Collins. All rights reserved.