Greek Bouyourdi Baked Feta with Tomatoes

Ingredients

• 6 oz feta cheese, sliced
• 2 tomatoes, chopped
• 4 slices crusty bread
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp dried oregano
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oven to 400F (200C). Choose a small baking dish or an ovenproof skillet that the feta will fit into snugly, so the tomato juices concentrate instead of spreading thin and scorching.
2. Toss the chopped tomatoes with the onion, garlic, oregano, black pepper, and half the oil. Do not salt them yet; the feta is salty enough for the whole dish.
3. Spread half the tomato mixture in the dish and lay the feta slices on top in a single layer.
4. Spoon the remaining tomato mixture over and around the cheese and drizzle with the rest of the oil.
5. Cover the dish tightly with foil and bake for 15 minutes, so the cheese softens in the steam rather than drying out.
6. Uncover and bake for 8 to 10 minutes more, until the tomatoes are bubbling hard at the edges and the feta is browned in patches and soft enough to spread.
7. Toast the bread while the dish finishes. Let the bouyourdi settle for 3 minutes, scatter the fresh herbs over it, and serve straight from the dish with the toast and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.