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Roasted Cherry Tomato and Baked Feta Crostini


This recipe is super easy and packed full of flavoured that will remind you of holidays in Greece. Roasting the tomatoes with kalamata olives is such a great way to enjoy these ingredients. The baked feta cheese is the ultimate companion to bring it all together. A great way to sit and enjoy time with friends and family around a table with a dish that you can all just tuck into. 




1 Large Ciabatta bread 

500g Cherry vine tomatoes 

150g Pitted Kalamata olives 

200g Feta cheese 

4 tbsp Olive oil 

1 tbsp Red wine vinegar 

2 tsp Dried oregano 

1 Lemon 

Salt and pepper 



Here’s how:


Place the tomatoes, still on the vine, into a shallow roasting tray with the olives. 

Drizzle over the olive oil and vinegar to create a nice dressing and shake the tray around to make sure everything gets coated.

Sit the feta in the middle of the tray and sprinkle with the dreid oregano. 

Finally, season with salt and pepper before baking in the oven for 20 minutes at 180c. 

Meanwhile, using a bread knife cut the ciabatta up onto slices approx 2-3cm thick. 

Place the bread on a tray and put in the oven with the tomatoes to crisp up.

After 15 minutes remove the bread, it should be nice and crisp now. 

When the feta is soft and the tomatoes are just starting to burst remove from the oven. 

Just before serving, cut the lemon in half and squeeze over the tomatoes for a delicious fresh flavour.


Serve by spreading some of the melted feta onto the ciabatta bread and top with the roasted tomatoes and olives, not forgetting some of the cooking juices as they are packed with flavour. 



A good wine for this recipe would be a Bordeaux Sauvignon Blanc and Sauvignons from Chile with their lemon and grapefruit character rather than the fruitier examples from New Zealand.


Recipe by peter Sidwell 

Roasted Cherry Tomato and Baked Feta Crostini

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