Baked Feta Dip
- 1 tablespoon olive oil
- 8 ounces feta cheese
- 1 14.5-ounce can fire roasted tomatoes
- 1/2 cup cherry or grape tomatoes
- 1/4 cup Kalamata olives, pitted
- 2 tablespoons capers
- Baguette, sliced
Preheat oven to 375°F.
Drizzle olive oil on bottom of one quart baking dish. Tear feta into chunks (1-2 inches in size). Place half the feta in bottom of dish. Top with half fire roasted tomatoes, grape tomatoes, olives and capers. Create another layer of feta and top with remaining ingredients.
Bake 35-45 minutes, until tomatoes and olives begin to wrinkle. Serve immediately with baguette slices.