Broiled Feta and Tomatoes

Sweet summertime! Isn’t August the best month here in Michigan? The farmers market is bursting with delicious produce, including a wide variety of tomatoes. Josh and I have been receiving a farm share each week and I always can’t wait to see what we get. Tomatoes are a great one to have a lot of because they are perfect for roasting or turning into sauces or salsas. 
Baked feta is one of my favorite appetizers because it’s quick and delicious. Paired with these juicy tomatoes, this feta is great served all on it’s own, but feel free to serve it with crusty bread or crackers too. If you’re serving wine, I recommend pairing this with champagne or reisling.

1. Preheat broiler. Place feta in a baking dish.

2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and cook until lightly softened and juicy, about 5 minutes.

3. Add garlic, salt, pepper and sugar and stir to combine. Spoon tomatoes around the feta.

4. Place the baking dish under the broiler and broil for 5-7 minutes, or until the feta is softened and the tops of the tomatoes are lightly browned. Once out of the oven, garnish the feta with lemon zest/juice and chives. Drizzle with olive oil and serve immediately.

Broiled Feta and Tomatoes
Serves 4-6

All you need:
1 (8 oz.) block feta cheese
2 tablespoons olive oil (plus more for garnish)
16 oz. multi-color tomatoes, halved (or quartered if large)
3 peeled garlic cloves, chopped
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
Pinch sugar
Zest and juice of 1 lemon
2 teaspoons chopped chives

All you do:
1. Preheat broiler. Place feta in a baking dish.
2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and cook until lightly softened and juicy, about 5 minutes.
3. Add garlic, salt, pepper and sugar and stir to combine. Spoon tomatoes around the feta.
4. Place the baking dish under the broiler and broil for 5-7 minutes, or until the feta is softened and the tops of the tomatoes are lightly browned. Once out of the oven, garnish the feta with lemon zest/juice and chives. Drizzle with olive oil and serve immediately.

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