6 ounce chunk of barrel-aged feta 1 ½ cups oven-dried tomatoes ½ cup Kalamata olives ¼ cup extra virgin olive oil 2 teaspoons chopped fresh mint 2 teaspoons chopped fresh oregano Crusty bread
Place the feta in center of a platter. With the tines of a fork, break it into 3 pieces. Scatter the tomatoes and olives around the feta. Drizzle with olive oil and sprinkle with mint and oregano.
Serve with crusty bread.
2 pounds plum tomatoes, cored, cut in half lengthwise 1 tablespoon kosher salt
Place the tomatoes, cut side up on a baking sheet and sprinkle with salt. Preheat an oven to 250F. Bake the tomatoes until they are almost dry, yet still slightly soft and plump, 5 to 6 hours.
Makes 1 1/2 cups
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