Equipment
- Medium-size mixing bowl
- 13 x 9 baking dish
- Large knife
- Cutting board
Ingredients
- 1 can of chickpeas, drained (14.5 oz.)
- 1 lb cherry tomatoes (de-stemmed)
- 12 oz. feta cheese (block; not crumble)
- 3 – 5 fresh garlic cloves thinly sliced (measure according to how much you love garlic/spice)
- 1/2 loaf sliced bread (sourdough recommended; but any variety will work)
- Extra virgin olive oil
- Salt
- Ground black pepper
- Fresh basil (optional)
- Fresh oregano (optional)
Directions
- Preheat oven to 400°.
- In mixing bowl, combine chickpeas, tomatoes, garlic, dash of salt, dash of pepper and approx. 1/4 c of olive oil.
- Spread combined ingredients into baking dish evenly.
- Add a few more drops of olive oil over the top of the dish and place it in the oven.
- As the mixture begins to heat and soften, place feta on cutting board and slice into fourths (try to get them as even as possible).
- Pull baking dish rack out and carefully place feta into the mixture, spreading out across the dish.
- Roast an additional 13 – 15 minutes until feta softens (watch closely).
- Toast the bread.
- Turn off oven and turn on broiler.
- Broil contents in baking dish for 3 additional minutes until tomatoes are completely blistered.
- Remove from oven and spoon over warm pieces of toast.
- If desired, garnish with basil and oregano.
- Add additional salt and pepper to taste—enjoy!
Store feta/tomato mixture in a sealed glass container for up to 3 days in the refrigerator to heat up and serve over fresh toast.