Roasted Tomato, Feta & Olive Dip
Method:
Preheat the oven to 400°F (200°C). Halve the baby tomatoes and put them in a small baking dish with the torn olives, thinly sliced red onion and thinly sliced garlic. Drizzle with olive oil and season with salt, black pepper and red pepper flakes. Toss to coat. Roast for 10 minutes. Lay slabs of feta over the top and drizzle again with olive oil. Roast for another 20 minutes, until the cheese is golden on the edges and warm. Leave as is or mash everything together. Garnish with fresh parsley or basil.
Ingredients:
- cherry tomato 2 (cups)
- green olives 0.5 (cups)
- red onion 0.25 (pieces)
- garlic 2 (cloves)
- olive oil 2 (tbsp)
- salt 1 (pinch)
- black pepper 1 (pinch)
- chili flakes 1 (pinch)
- feta 170 (g)
- fresh parsley 1 (pieces)
