Roasted tomatoes and creamy cheese bring the Italian flavors you crave, while being served warm. This recipe works best with a creamy feta block, so I would not recommend feta crumbles either. It is best eaten right away, or as cold leftovers, since it does not reheat to the same consistency.
What You’ll Need For This Recipe: Produce- 3 cloves garlic, smashed 1.5 cups cherry tomatoes, sliced ¼ cup red onion, sliced ¼ cup black olives ½ lemon, sliced ½ pound shrimp Block of feta, coated with olive oil on both sides
Seasoning and Sauces- 1 tablespoon olive oil, divided 1 teaspoon dried oregano 1 teaspoon dried thyme Pesto #bruschetta #food #italianfood #foodporn #foodie #foodphotography #instafood #foodblogger #foodstagram #yummy #bruschettas #foodlover #pasta #pizza #cheese #delicious #dinner #healthyfood #picoftheday #italian #soulfood #bruschette #garlicbread #cheesebruschetta #cheesepull #cheesybread #vegan #gcwinebar #zomato #bruschettamilanese
Instructions
Preheat the oven to 400.
Drizzle half of the olive oil and sprinkle the oregano and thyme over a sheet pan.
Add the block of feta and press it down and side-to-side so the bottom gets coated in the oil and spices.
Add the garlic, cherry tomatoes, onion, olives, and lemon.
Drizzle the rest of the olive oil over the top and add some cracked black pepper and fresh dill.
Bake for 15 minutes.
In the meantime, toss the shrimp in pesto. When the 15 minutes is up, add the shrimp to the pan (spread out evenly).
Bake for 8 minutes, then place under the broiler for 1 minute.
Serve with bread (optional).