Feta Roasted Cherry Tomatoes

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

Balsamic glaze

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.

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