Are you looking for a simple recipe that packs a flavorful punch? Why not one that you can easily throw together, set a timer, and wait as the oven roasts away? This dish is amazing on toast and I'm guessing great with pasta. Overall delicious so come try it yourself!
Preheat the oven to 400° Fahrenheit.
In a 9 by 13 inch casserole dish, or some other edged baking pan, combine the cherry tomatoes, oil, minced garlic, pepper, and any other dried seasonings to customize the dish. Toss to coat.
Place the block of feta in the center of the pan before drizzling some more olive oil and grinding a bit more pepper over top.
Bake the dish in the oven for 40 minutes but start checking on it at 30 minutes. Remove from the oven when the feta starts to brown and the tomatoes have started bursting.
OPTION: Toast several pieces of toast at once by placing on a cookie sheet, buttering the tops, and tossing it into the oven while the feta and tomatoes bake.
OPTION (with kids): Use the back of a spoon to carefully break the cherry tomatoes.
Top the dish with fresh slivered basil and a drizzle of balsamic vinegar.
Stir the contents of the casserole dish all together while also breaking apart the feta.
Make some toast by popping the bread into a toaster. .
Top the piece of toast with the feta and tomato mixture. Sprinkle with shredded parmesan cheese. Blow and bite in!
Similar to the kids' but also top each piece with some arugula or other green.
Top some toast with a heaping amount of arugula so you can hardly see the bread before drizzling it more balsamic vinegar and adding the hot feta and tomato mixture to the top. Then dig in with a fork and knife.
Pour a spoonful of the leftover liquid onto a plain piece of toast. Once that's gone grab some bread and sop up all the remnants in the dish.
Have it as a salad using greens or go back to the original way and mix some boiled and strained pasta into the casserole dish once it comes out of the oven.