My Favorite Summer Appetizer
I love being able to have a go-to summer appetizer recipe and this one is perfect. It’s easy enough that you don’t need to stress, but seems sophisticated because of the perfect combination of ingredients. I started making this one last year after I found it on Half Baked Harvest and it is to such a hit that people have been asking me to make it this year.
I essentially follow the recipe she created here, but with a few modifications to make it a little easier.
1/3 cup extra virgin olive oil
1 1/2 cups small cherry tomatoes
3 cloves garlic, smashed
1 teaspoon crushed red pepper flakes
the rind from 1 lemon, thinly sliced
1 tablespoon fresh oregano leaves
pinch of flaky sea salt and pepper
8 ounces feta cheese, finely crumbled
1 tablespoon fresh dill, roughly chopped
1 tablespoon fresh chives, chopped
1 loaf of fresh french bread
Pre-heat oven to 400 degrees. Slice french bread into ½ inch thick pieces, drizzle with olive oil, and add salt and pepper. Place into 400 degree oven until golden and toasted.
Heat a medium skillet over medium heat. Add the olive oil, tomatoes, garlic, crushed red pepper flakes, oregano, lemon rind and a pinch each of salt and pepper. Cook until the tomatoes just begin to burst and the garlic is fragrant, about 10-15 minutes. Remove from the heat and let cool slightly.
Crumble the feta into a serving bowl. Drizzle the tomatoes and oil over the feta. Top with fresh dill. Serve with toasted bread and enjoy!