• 8 ounces feta cheese
  • 1 pound mixed (small) tomatoes
  • 1 handful kalamata olives
  • ½ pound sourdough bread, round loaf works best
  • ½ bunch fresh basil
  • olive oil
  • pepper to taste

1. Preheat the oven to 350°.

2. Crumble feta into large chunks. Roughly chop some of the tomatoes, leaving the smaller ones whole, then combine and add olives.

3. Tear sourdough into chunks and remove basil leaves from stems.

4. Combine feta cheese, tomatoes, olives, sourdough, and a splash of oil in a baking tray.

5. Season, place in oven for 30 minutes or until tomatoes are tender and feta is golden at the edges.

6. Scatter over basil and serve.

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Carla Witt Ford
Written by Carla Witt Ford
A native West Virginian, Carla has been adding her touch to photography, print, and other areas of design for more than half of her life. Before joining WV LIVING she was a photographer for the government and an adjunct photography professor at Fairmont State University (BS Graphic Design alumna). As a BFA graduate from the West Virginia University School of Design, she seeks to share the beauty of her beloved state through her work. Whether it is with wit or wisdom, as an artist, she is always looking for new ways to make her audience sit up and take notice.