Once upon a time we lived in New York City, had no kids and no use for our kitchen. We had our breakfasts at our second homes Cafe Mogador or Cafe Gitane. Z used to get the baked feta and I got the salmon tartar on a proper French sourdough baguette. I love baked feta but I couldn’t eat cheese.
Nowadays it’s easy to find plant-based feta cheese. Besides, since we now live in a house with a backyard, I grow the tomatoes and thyme myself. So it’s even more satisfying. For me, not for you. However, if you have some direct sunlight in your place, you could also try growing thyme and tomatoes in pots. It’s pretty easy.
Important to know: If you are using plant-based feta, DON’T bake it with the tomatoes and thyme, add it over them when the tomatoes are ready and bake for 2 minutes. Plant-based feta doesn’t melt like normal feta. It melts completely in high heat.
Feta Baked with Tomatoes & Thyme
- 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.