Blistered Tomatoes With Feta

• tiempo total: 11 minutes

Ingredientes

This recipe was inspired by Jenn @onceuponachef. Jenn is someone who I have followed and admired for a very long time and the thing about her recipes is that they are 150% consistently good. There is nothing I have made of hers that didn’t turn out perfectly.

Over the summer I reached out to Jenn and asked if she would write a blurb for my first cookbook. She happily said, “Of course I will Diane!” I sent her a copy of the book so she could look at it and she wrote a lovely endorsement. What a feeling. Someone who I respect so much and whose cookbooks are a staple in my own kitchen read my cookbook and loved it 😊 A complete full circle moment for sure

Also, the recipe says to cut the tomatoes in half… I forgot… didn’t alter the taste one bit 👌

Blistered Tomatoes and Capers with Feta

1 (8 oz) block feta cheese

2 tbls olive oil

1 shallot, chopped

3 cloves garlic, chopped

1 lb cherry tomatoes, halved

1/4 tsp salt

1/4 tsp pepper

Pinch sugar

1 1/2 tbls capers, drained

2 tbls chopped parsley

Instrucciones

Preheat the broiler and set the oven rack in the top position. Place the feta in a small (1-quart) baking dish and set aside.

Heat the oil in skillet over medium heat. Add the shallot and garlic and cook, stirring constantly, until softened and slightly golden, about 2 minutes. Add the tomatoes, salt, pepper and sugar; cook until the tomatoes are softened and starting to burst, about 5 minutes. Remove from the heat and stir in the capers.

Scatter the tomatoes around the feta and broil until the feta is softened and browned on top, 4 to 5 minutes (but keep an eye on it as broilers vary greatly.) crack some black pepper on top of the feta and sprinkle with parsley. Serve warm with toasted bread.