- 8 ounce block feta
- ½ cup high quality olive oil
- 2 cups cherry or grape tomatoes or chopped tomatoes (or any combination of them)
- 1 cup chopped sundried tomatoes in oil
- 3 garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 1 can chickpeas, drained and rinsed
- 2 tablespoons fresh chopped herbs (parsley, cilantro, dill, basil, or rosemary, or a mix)
- 2 tablespoons fresh chopped arugula
- Balsamic glaze, for drizzling
Preheat the oven to 400°F.
Set the feta in the middle of a 9×7-inch or other 2-quart baking dish. Pour the olive oil over it and around the pan. Add the tomatoes to the olive oil. Sprinkle the tomatoes with the garlic, about a half a teaspoon of kosher salt, and a few grinds of black pepper and toss to coat with the oil.
Roast for 15 minutes, until the tomatoes begin to release some of their juices. Add the chickpeas, chopped herbs, and chopped arugular to the tomatoes around the feta, plus more salt and pepper, stirring to coat them with the oil. Return pan to the oven and roast for another 10 minutes to heat the chickpeas and further roast the chickpeas and tomatoes.
Transfer the dish to the broiler part of your oven. Broil for about 5 to 8 minutes or until the tomatoes and feta brown just a bit. Allow to cool enough to eat without risk of burning skin.
To serve, drizzle liberally with the balsamic glaze and spoon some of the feta with each serving of the chickpeas and tomatoes onto thin slices of bread, flatbread, pita, or hearty crackers.
- Yields: 12 servings
- Preparation Time: 40 minutes