Inland Northwest tomatoes are in their peak season and their flavors are unmatched by those you find at the grocery store. Crispy feta balances the sweetness of candy-ripe cherry tomatoes and balsamic vinegar in this recipe. Serve on crostinis, with pasta, or alone as a warm salad.
1 pint cherry tomatoes from Elithorp Farm, sliced in half
2 cloves garlic from Dogwild Farm, crushed
½ cup marinated feta from Brush Creek Creamery
Salt and pepper
1 sprig flat leaf parsley from The Corner Farm, minced
Preheat the oven to 400 degrees F. Place the tomatoes, garlic, and marinated feta in a cast iron skillet and toss slightly. Drizzle with balsamic glaze and roast for half an hour until the feta is crispy. Enjoy!
Courtesy of LINC Foods—The Local Inland Northwest Cooperative @Lincfoods.com.