Baked Feta with Thyme and Cherry Tomatoes

Creamy roasted Feta on a bed of plump sweet cherry tomatoes, silky shallots and crushed garlic, complemented by fresh thyme and a pinch of fiery red pepper flakes, drizzled with olive oil and finished with a sprinkle of delicate basil.







10.6 oz. (300g) cherry tomatoes
2 shallots, sliced
2 cloves garlic, smashed
2 tbsp. olive oil, divided
pinch crushed red pepper flakes
8 oz. (225g) feta cheese
3 sprigs fresh thyme
10 oz. (280g) wheat free pasta of choice
zest of 1 lemon
4 tbsp. fresh basil, for garnish

Preheat the oven to 400°F (200°C).

In a large ovenproof skillet or medium baking dish, add the tomatoes, shallots, garlic, and 1 tablespoon of olive oil. Season with salt and red pepper flakes and toss to combine.

Place the feta cheese into the center and drizzle with the remaining 1 tablespoon of olive oil. Scatter the thyme sprigs over the tomatoes.

Place the dish into the oven to bake for 40-45 minutes, until the tomatoes start to burst and the feta cheese is golden on top.

Meanwhile, cook the pasta to al dente, according to package directions.

Add the cooked pasta and lemon zest to the feta cheese and tomatoes and stir until combined. Garnish with basil and serve immediately.

Alternatively, leave out the wheat free pasta and enjoy as a side dish.









* If applicable; this ingredient is free from gluten/gliadin and other major troublesome components, but may slow down any intended weight loss if consumed regularly due to it’s possible affect on blood sugar, and consequently fat metabolism. Either omit it, or use minimally during any weight loss phase for maximum results. Nutritional content is per serving.

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Baked Feta with Thyme and Cherry Tomatoes

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