Week Fourteen: Baked Feta with Tomatoes and Chick Peas

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Apparently this recipe got big on Tik Tok? Apparently Tik Tok is a video thingie for your phone? Apparently it’s a big deal.

I kid, I kid, I loosely know how to open the aforementioned app, so I am super cool and youthful and full of energy and so on.

*ahem*

Luckily, our favourite not-cool food blog also got on board the trend, so this recipe follows almost exactly the smitten kitchen version. It does involve a fair amount of oven use, but it makes for an ideal barbeque side or small, covid-safe picnic snack!

We served ours with pita and ended up just diving into the dish with spoons once we got through the pita. So delicious and rich, and can be more or less spicy depending on taste! Either way, it’s a delightful way to rip through some cherry tomatoes.

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Baked Feta with Tomatoes and Chick Peas

Ingredients

  • 1 8oz block of feta
  • 1/2 cup olive oil
  • 3-4 cups cherry or smallish tomatoes
  • 4 cloves garlic (optional) thinly sliced
  • 1/2 1 hot pepper of your choice (optional) or use red pepper flakes
  • 1 can chickpeas drained and rinsed
  • 1/2 tsp kosher salt
  • pepper, to taste
  • 2-3 tbsp fresh herbs of your choice! (parsley, cilantro, dill, basil, rosemary, or any combination of the above!)
  • flatbread, pita, crusty baguette, or other bread of your choice

Instructions

  1. preheat the oven to 400

  2. halve about half of the tomatoes

  3. in a 9×13 pan, place the brick of feta, cut in half, in the middle

  4. toss the tomatoes in, and pour olive oil over everything

  5. add salt and pepper, then stir the tomatoes around to make sure they're well covered – keep the feta where it is in the middle

  6. toss hot pepper (diced) or red pepper flakes on top of the feta

  7. roll this on into the oven and cook for about 15 minutes

  8. toss the chickpeas in with the tomatoes at this point, giving them a little nudge around with a fork or spoon so they are evenly distributed

  9. continue baking now for about 10-15 minutes, then broil for 5-10 until you get a bit of colour on the toms and chick peas

  10. once you take it out, you can either break up the feta and mix it in to the oil-tomato-chickpea mixture, or you can serve yourselves spoons of each element as you go. follow your heart! we mixed ours up like wild animals and could not hold back on the deliciousness!