Baked Feta with Roasted Tomatoes, Chickpeas and Garlic Bread
Oven-roasted feta with blistered cherry tomatoes and chickpeas, served with toasted garlicky sourdough and basil.
- 150 g feta cheese block
- 200 g cherry tomatoes
- 120 g tinned chickpeas
- 4 whole garlic cloves
- 2 tbsp olive oil
- 2 g dried oregano
- 1 g red chilli flakes
- 10 g fresh basil
- 60 g sourdough bread
- 2 g sea salt
- 1 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Halve cherry tomatoes and toss with 2 minced garlic cloves, 15ml olive oil, oregano, salt and pepper. Spread on a baking tray.
- Step 2
Drain and rinse tinned chickpeas. Toss with remaining 15ml olive oil, 1 minced garlic clove, chilli flakes and salt. Add to the baking tray with tomatoes.
- Step 3
Place feta block in the centre of the tray. Roast for 20 minutes until feta softens and tomatoes blister.
- Step 4
Meanwhile, slice sourdough and brush with minced raw garlic. Toast under the grill for 2–3 minutes until golden.
- Step 5
Remove from oven. Top feta with fresh basil. Serve with roasted tomatoes, chickpeas and garlic bread on the side.
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