Cherrytomatoandfetacheeseslice Recipes

EASY CHERRY TOMATO AND FETA SALAD

Steps:

• In medium bowl, toss the tomatoes with the feta.
• Drizzle with olive oil and balsamic vinegar.
• Season to taste with salt and pepper; top with thyme.

CHERRY TOMATO AND FETA CALZONE

Steps:

• Sift the flour into a mixing bowl.
• Stir in the salt and yeast, then the warm water and olive oil.
• Mix as best you can, either with your hands or with a dough hook attachment on your mixer, eventually forming into a ball.
• Dust a work surface with flour and knead the dough for several minutes, until smooth and springy.
• Cover and leave in a warm place for 30 minutes, while you prepare the filling.
• Heat the oil in a frying pan and soften the onions, garlic and mushrooms.
• Add the whole tomatoes, oregano, dried basil (if using) and chopped olives to the pan and cook for about five minutes, stirring often, until the tomatoes are soft but whole.
• Remove from the heat.
• Take out the risen dough and break into four pieces.
• Roll out one section of the dough on a floured surface until you have a circle about 20cm across.
• It will be quite thin.
• Lay on an oiled baking sheet and brush a 2cm border with egg.
• Smear the rest of the dough with a spoonful of tomato sauce.
• Pile a quarter of the filling on one half, plus a bit of both cheeses, fresh basil (if using) and a grinding of pepper.
• Fold over the unfilled half, press the edges and seal with a fork.
• Brush the egg mixture over the top.
• Repeat with the remaining pieces and then bake for 15 minutes at 400F, until puffed and golden.

BAKED CHERRY TOMATOES AND FETA

Steps:

• Steep garlic in olive oil at least 1/2 hour. Preheat oven to 400 degrees. Wash and stem tomatoes and cut them in half (put unwrapped bread into the oven). Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes; sprinkle over chunks of cheese (cut into 1/2 inch pieces) and slivered basil. Stir gently. Serve with bread to mop up juices.

BAKED CHERRY TOMATOES AND FETA

Steps:

• Steep garlic in olive oil at least 1/2 hour.
• Preheat oven to 400°F.
• Wash and stem tomatoes and cut them in half.
• Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes.
• Cut feta cheese into 1/2 inch chunks.
• Place Feta and basil in serving dish.
• Pour tomato mixture over chunks of cheese and slivered basil.
• Stir gently.
• Serve with bread to mop up juices.

ROAST CHERRY TOMATOES AND FETA

Steps:

• Preheat oven 200°C, arrange tomatoes in a single layer in an ovenproof shallow dish (use two if you don't have one that is big enough, but it is important that there is only one layer), cut side up.
• You don't need to grease the dish Sprinkle salt, pepper, herbs, breadcrumbs, parmesan and feta crumbles evenly on tomatoes Bake for 20 minutes or until tomatoes are tender and cheese is melted and bubbling Let cool 5 to 10 minutes and serve.

CHERRY TOMATO AND FETA CHEESE SLICE

Steps:

• Place the pastry on a baking sheet.
• Fold in the edges to form a small border around the edges and pinch together.
• Heat the oil in a frying pan and add the tomatoes and sugar.
• Cook for about 2 minutes until the tomatoes are shiny and heated.
• Combine the feta and most of the basil (reserve some for garnishing).
• Spread this mixture over the pastry base.
• Distribute the tomatoes over the top of the feta.
• Bake in a 390° Fahrenheit (200° Celsius) oven for 15 minutes, or until the pastry is lightly browned and puffed.
• Sprinkle with remaining basil and freshly shaved parmesan cheese.