Here’s your new favorite summer appetizer. Heck warm fresh bread with a delicious spread is a full meal. I love some shared small bites with a glass of wine as dinner. Especially in summer. It’s like vacation.
We’re approaching tomato season, and what better way to kick it off than with these delicious, savory, broiled tomatoes with feta. It’s a perfect appetizer to spread over toast or dip with crusty warm bread, and should be served at every summer gathering. Although the two of us took it down over 2 days, so no need to save for a get together. And don’t forget a good glass of wine, if you partake, because nothing is better than a good glass of wine and some small bites.
We grow tons of tomatoes in the summer. So much so that I sometimes don’t know how to use them up. With this recipe, we hopefully won’t have that problem this year. It’s great served right from the oven, but leftovers are awesome too. You can use them for a breakfast scramble or spread over toast with more veggies, like arugula and mushrooms.
I used a fresh block or feta, which is so yummy, but you can use a goat cheese log or a good vegan creamy, crumbly alternative. I think goat cheese would actually be quite delicious. I’m going to add that to the list of things to try. You could also add more tomatoes if you need to use some up. I can say with certainty I will have to do that soon. We’ve been aggressive with our tomato planting. Maybe I’ll make some new friends and give them away to the new neighbors.
It’s best served with some warm, toasted bread. But you could use some hearty crackers too. Stack it, spread it, you’re going to love it.
A few tips on this recipe. You want to make sure in the first step of cooking the tomatoes, make sure you cook them long enough. You want them to be easily smashed with a little pressure. You don’t want plump tomatoes at the end. You also want to add some fresh herbs. It really kicks it up nicely and adds freshness. If you don’t have fresh herbs on hand for whatever reason, dried herbs work well too. And don’t forget a light drizzle of olive oil at the end. The finishing touch.
Broiled Tomatoes and Feta
Ingredients
Method
- Preheat oven to broil and place rack in center.
- In a dutch oven or heavy bottom pot, heat over medium heat. Add a large glug of olive oil. Add the tomatoes with a good pinch of salt and pepper.
- Heat up tomatoes for a couple minutes, then add the garlic. Cook for about 5 minutes. You want the tomatoes soft, able to be crushed with a little pressure. Stir through capers at the end.
- Remove from heat. In the center, move tomatoes aside and place feta block. Place a couple springs of rosemary and or thyme over tomatoes if you'd like. Broil for 5 minutes. keep your eye on it so you don't burn the tomatoes. Every oven is different. Ours takes about 5 minutes on the center rack. Remove and sprinkle fresh chopped parsley over it. Serve with a fresh baguette.
Side note on this, if you are looking for any tips on growing tomatoes, I posted a video with a few things we do. We usually have a pretty successful crop, so hopefully these tips are useful you if you are looking for help.
Here are a couple more recipes featuring tomatoes in case you’re like me and find yourself with an overwhelming amount come mid summer.
One of my favorite appetizers, TOMATO, FETA, LENTIL DIP. It’s an appetizer but I eat leftovers for lunch over greens. It’s SO good.
This ROASTED TOMATO SOUP uses a bunch of fresh tomatoes. It’s delicious, simple, and easy.
