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Baked Feta with Kalamata Olives and Cherry Tomatoes

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 Greet your dinner guests with a home filled with the wonderful aromas of this Greek-inspired dish. It will disappear quickly, so you may want to double or even triple the recipe.  This is a true crowd pleaser!

8 oz block of feta

1 ½ Cups of cherry tomatoes, halved

1 tsp minced garlic

1/8 Cup red onion, thinly sliced (or ¼ cup if you really love onion)

1/3 Cup Kalamata olives pitted and halved

1 sprig of rosemary

1 tsp fresh oregano (or ½ tsp. dried)

¼ tsp black pepper, fresh cracked

1 Tbsp TSOOC Garlic Olive Oil

1 Tbsp TSOOC Rosemary Olive Oil

Preheat oven to 400 F

Mix all ingredients other than feta together in small bowl.

Place feta into a small rimmed oven safe baking dish. Add tomato mixture to top of feta, letting it spill over into the dish.

Bake for approximately 20 minutes until vegetables are roasted,and feta has softened.

Serve with crackers and/or vegetable crudités.

*Drizzle with a balsamic of choice to add an extra dimension of flavor

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