A few months ago my friend Anne told me about a recipe she served at a recent party.  Sounds so simple... had to try it. I added a few Thai chili's for a little heat and a a handful of pitted Kalamata olives. This is recipe is perfect now with tomatoes at their peak, but will still be delicious year round. 

Roasted Cherry Tomatoes, Olives and Feta

With Grilled Crostini

1/4 cup extra virgin olive oil

1 pint assorted colored cherry tomatoes

½ cup pitted Kalamata olives

6 whole peeled garlic cloves

2 dried Thai chilies

2 sprigs fresh oregano

2 sprigs fresh basil

4 ounce block Greek Feta

Heat oven to 375 degrees.

Combine all of the ingredients except the feta in a baking dish, turning to coat the tomatoes and olives with oil.  Bake for 25-35 minutes or until tomatoes are starting to shrivel and oil is bubbling.  Remove from oven, place feta in the center and cover with olive oil and tomatoes.  Bake 5 minutes until feta is soft.  Serve with crostini.

Crostini

1 French baguette, thinly sliced on diagonal

olive oil

Kosher salt

Brush both sides of bread with olive oil and sprinkle with salt.  Grill, broil or bake bread slices until crusty and golden.  Serve with roasted tomatoes.