Once upon a time we lived in New York City, had no kids and no use for our kitchen. We had all our meals at our favorite places; one of them was Cafe Gitane. We ate there at least three times a week and always the same dishes; the salmon tartar which they served on a proper French sourdough baguette, the Moroccan couscous that was cooked and served different then the Moroccan couscous I grew up on, and the baked feta with tomatoes and thyme that was Z’s favorite. I loved it too but couldn’t eat cheese.
Now that we live in Los Angeles, grow tomatoes and thyme in our garden, and can easily find good plant-based feta cheese, I’m planing to make it more often. Try it and let me know how it came out. Enjoy xx
Baked tomatoes, thyme and feta
The vegan feta cheese completely melted. It still tasted good but it's better unmelted. If you are using plant-based feta don't bake it, add it over the tomatoes before you serve. Regular feta can be baked with the tomatoes. Serve with bread and a green salad on the side.
- 4 - 6 medium tomatoes - diced
- 4 - 6 sprigs thyme
- Feta diced into small dice - about ¼ cup for each dish
- Olive oil
- Green peppers for garnish
- Black pepper
- Preheat the oven to 380°F/190°C.
- Put the tomatoes in a bowl and mix them with the thyme leaves, olive oil and salt. Put them into small baking dishes and top with the feta. Bake for 15 minutes or until the feta is golden. Garnish with green pepper or a sprig of thyme, sprinkle black pepper and serve.