Recipe adapted from Smitten Kitchen
1 cup cherry tomatoes, halved 1/3 cup chopped, pitted Kalmata olives 1 clove garlic, minced 1/4 cup thinly sliced red onion 2 tablespoons finely-chopped fresh flat-leaf parsley, divided 2 teaspoons finely-chopped fresh oregano 1 teaspoon olive oil Freshly ground black pepper 1 8- to 10-ounce block feta
Crostini for serving.
Pre-heat the oven to 400 degrees.
In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, olive oil and a few grinds of pepper.
Place the feta in an oven proof dish. Pour the tomato and olive mixture on top. Bake for 15-20 minutes or until the tomatoes and onions have started to brown a little bit. The cheese will not melt, it will just soften. Top crostini with cheese and tomato mixture and serve immediately.