Marinated Feta:
- 8oz feta cheese
- 1 cup Carapelli Organic Extra Virgin Olive Oil
- 1 tsp chopped chives
- 1 tsp chopped oregano
- 1 tsp chopped thyme
- 1 tsp lemon zest
- 1 garlic clove crushed
Tomato Crostini:
- 1 lbs mini tomatoes
- 2 thyme sprigs
- 1 baguette loaf
- 1 tbsp Carapelli Organic Extra Virgin Olive Oil
- Salt and pepper to taste
DIRECTIONS:
STEP 1 Dice feta into 1 inch/2 cm cubes.
STEP 2 Place feta into a large jar. Add herbs, lemon zest and garlic.
STEP 3 Top with the Carapelli Organic Extra Virgin Olive Oil.
STEP 4 Place in refrigerator overnight.
STEP 5 Bring it to room temperature 45 minutes before serving.
STEP 6 Preheat oven to 350F/180C.
STEP 7 Place tomatoes in an oven proof tray, drizzle with olive oil and add thyme sprigs and salt and pepper.
STEP 8 Roast in the oven for 1 hour until the tomatoes are burst.
STEP 9 If there are some tomatoes that haven’t burst, prick them with a knife to let the air out.
STEP 10 In the last 5 minutes of cooking the tomatoes, add the bread to the oven to crisp up.
STEP 11 To assemble, add a spoonful of tomato onto the crostini, and top with feta and a drizzle of the herbed olive oil from the jar.
