Baked Feta with Olives and Tomatoes
Ingredients
- 4 ounce block of feta
- 6-8 cherry tomatoes, halved
- 6-8 pitted Castelvetrano olives, halved
- 1/2 cup Bertolli Extra Virgin Olive Oil
- 2-3 sprigs fresh thyme
- Crostini, for serving
Preparation
Place feta, cherry tomatoes, and olives in a small baking dish and pour in Bertolli Extra Virgin Olive Oil
Top with fresh thyme and place in a 400 degree oven for 20 minutes until tomatoes are softened
Let cool slightly, drizzle with the infused olive oil, and serve with crostini
Tips
Using a quality extra virgin olive oil with a full-bodied fruity flavor elevates this simple dish
