warm roasted feta with tomatoes and olives

With tomatoes, olives and feta, this roasted side dish is loaded with big bold flavors and lots of savory umami flavors.


  • 12 oz cherry tomatoes
  • ⅓ cup pitted whole green olives
  • ⅓ cup pitted whole black olives
  • ⅓ cup olive oil, divided
  • 2 tbsp fresh thyme leaves
  • 8 garlic cloves, whole
  • ¼ tsp red chili flakes
  • ¼ tsp sea salt
  • 1 block (8 oz) feta cheese
  • 2 tbsp thinly sliced fresh basil
  • 2 tbsp finely chopped fresh parsley
  • 1 pkg raincoast crisps® fig and olive


  • STEP 1: Preheat oven to 400°F. In bowl, toss together tomatoes, green olives, black olives, 2 tbsp oil, thyme, garlic, chili flakes and salt; transfer to 2-quart (8-cup) baking dish. Place feta in center of tomato mixture; drizzle remaining oil over feta.
  • STEP 2: Bake for 30 to 35 minutes or until tomatoes start to blister and feta is starting to brown.
  • STEP 3: Lightly stir together tomatoes and feta until feta starts to crumble. Add basil and parsley, tossing gently until combined. Serve with raincoast crisps® fig and olive.

For a decadent variation, garnish with chopped crispy bacon, pancetta or prosciutto.

You might like these as well