This quick and easy summer appetizer is bursting with flavor and is perfect served with crusty bread or pita.
6 oz block feta cheese
1 T Oregano White Balsamic Vinegar
1 T Eurkea Lemon Olive Oil
1 handful of fresh tomatoes, quartered
1 pinch of French Grey Sea Salt (IN STOCK)
1/4 c green olives, pitted and quartered
1 clove green garlic or garlic, cut into thin rounds
1 sprig of thyme
crusty bread or pita
Preheat the oven to 400 degrees.
Place the feta in a small oven safe serving dish (a small tart pan, ramekin, cazeula or tapa dish) and pour the Oregano White Balsamic and Eureka Lemon Olive Oil over the cheese. Allow to marinate for 30 minutes.
Toss the tomatoes, olives, and green garlic with a pinch of salt. Place over the cheese.
Cook for 15 minutes until the cheese has softened and warmed through and serve immediately with crusty bread or pita. The wonderful juices that the cheese, lemon oil and oregano create are perfect for crusty bread!