Baked Feta, Marinated Tomatoes and Corn Chips

This recipe is part of the One BIG Recipe: Fiesta Fusion Feast

Servings: 4

Ease of Preparation: Medium

Ingredients

• Marinated Tomatoes:

  • 6-8 ripe beefsteak tomatoes, cut into thick rounds
  • 1 clove garlic, grated
  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 ml) red wine vinegar
  • Salt
  • 1 tablespoon (15 ml) torn basil
  • 1 tablespoon (15 ml) torn oregano leaves

• Baked Feta:

  • Marinated Tomatoes
  • 1x 7-ounce (198 g) block of feta, drained
  • 1 green chili, sliced
  • 1 teaspoon (5 ml) chopped oregano leaves
  • ¼ cup (60 ml) olive oil
  • Salt
  • Tortilla chips, to serve

Method:

• For the Marinated Tomatoes:

  • In a bowl, combine the tomatoes, garlic, olive oil, and vinegar. Toss gently by hand to combine. Season the tomatoes with salt. Toss the herbs in gently by hand and allow the tomatoes to marinate for 15-20 minutes.

• For the Baked Feta:

  • Preheat the oven to 400 F (205 C)
  • Line the bottom of a 6-inch (15 cm) baking dish with some of the Marinated Tomatoes. Place the block of feta on top of the tomatoes. Cover the block with more Marinated Tomatoes as well as the chili, oregano, and olive oil. Season with salt, cover the dish, and bake for 15 minutes.
  • Uncover and bake 15 minutes more.
  • Serve warm with tortilla chips for scooping.