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Baked Feta with Tomatoes, Olives and Oregano
50 minutes 15 minutes active
For our rendition of baked feta, feta sto fourno in Greek, we combine cherry or grape tomatoes—which are dependably good year-round—with sliced red onion, chopped olives, seasonings and, of course, a generous glug of extra-virgin olive oil. With feta layered on top and baked for 35 minutes, the tomatoes form a tangy-sweet sauce that’s a delicious match for the briny, creamy-crumbly cheese. We include oregano in two forms—dried flavors the tomato mixture with its woodsy, earthy notes and fresh sprinkled on top after baking brings bright hints of mint and citrus. Seek out high-quality feta sold in block form and slice it into moderately thick slabs (about ¾ inch thick). Serve warm as an appetizer with crusty bread, or make it into a light main with a salad. It’s also excellent with runny-yolked fried eggs or stewed white beans.
cup extra-virgin olive oil
teaspoons Aleppo pepper, divided, or ½ teaspoon red pepper flakes, divided