Mediterranean Baked Feta with Tomatoes and Olives

Different and delicious! I've been on a campaign to use our tomatoes, and so prepared a dinner of appetizers. This dish (slightly adapted from the new new Sprouted Kitchen Cookbook) takes a chunk of feta, and covers it in a mixture of tomatoes, chopped Kalmata olives, olive oil, garlic, red onion, and spices. The tomato mixture is scattered over the feta and baked for about 20 minutes.

I substituted quartered small plum tomatoes for the cherries and it worked well.

Instead of crostini, I used a fresh loaf of ciabatta bread.

Really delicious. The flavors come together in an amazing way. This would be a guest-worthy appetizer, and it made my family feel quite special.