Baked Feta Dip
- 1 Tbsp. olive oil
- 8 oz. feta cheese
- 1 (14.5 oz.) can fire roasted tomatoes
- 1/2 c. cherry or grape tomatoes
- 1/4 c. Kalamata olives, pitted
- 2 Tbsp. capers
- Baguette, sliced
Preheat oven to 375° F.
Drizzle olive oil on bottom of one quart baking dish. Tear feta into chunks (1 to 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 to 45 minutes, until tomatoes and olives begin to wrinkle. Serve immediately with baguette slices.