Just received a marvelous recipe from the Smitten Kitchen. It features cherry tomatoes (available at the farmers’ markets and shops in many varieties now) and feta. Mediterranean Baked Feta with Tomatoes doesn’t sound like an Alaskan dish, but take a look at this adaptation:
Alaskan Mediterranean Baked Feta With Tomatoes
1 cup cherry tomatoes, halved
1/3 cup chopped olives (Kalamatas)
1 clove garlic, minced
1/4 cup thinly sliced red onion (oops, I forgot this)
2 tablespoons macerated fresh flat-leaf parsley, divided
1 teaspoon dried oregano
1 teaspoon olive oil
Freshly ground black pepper
1 8- to 10-ounce block feta
Toast, croissants, or crostini, for dipping
In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, olive oil and pepper to taste.
Heat oven to 400°F. Place feta, as is, in the middle of an oven-proof dish. Spoon tomato mixture on top of the feta. Bake for 15 minutes.
The feta will not melt, just soften as it warms. Serve with toast or other dipping breads and enjoy immediately. As it cools, the feta will get firm – return to the oven to soften it again.
Think about adding a little Alaska King Crab….now you have melded Alaska and the Mediterranean.
Thanks to the Smitten Kitchen for this recipe – when you visit their site, enjoy the wonderful photos taken throughout the preparation. And when you visit the peer-reviewed B&Bs of Anchorage, look for this and other wonderful recipes on the breakfast table.