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Provencal Feta and Sardines

Provencal Feta and Sardines

David Scott Allen | Cocoa & Lavender
This recipe is a French appetizer best served with crusty bread and wine.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine French, Provencal
Servings 5 people

Ingredients
  

  • 5 oz Ripe Cherry or Grape Tomatoes
  • salt
  • freshly ground black pepper
  • 4.5 tbsp olive oil
  • 1/2 tbsp olive oil
  • 1 1/2 tsp herbes de Provence
  • 1/4 tsp piment d’Espelette
  • 6 oz (piece) Feta Cheese about 3/4-inch thick
  • 1 tin (3.75 oz) Canned Sardines Packed in Oil drained (with or without skin)
  • 10 kalamata olives
  • 1 tbsp capers drained
  • Zest of 1 Lemon
  • Crusty Bread for serving

Instructions
 

  • Preheat oven to 400°F.
  • Halve tomatoes lengthwise, then again crosswise. Place them in a small baking dish – the one you will use to serve – and drizzle with 1/2 tablespoons olive oil; season with salt and pepper, and roast the tomatoes for 25 minutes. Remove from the oven and allow to cool.
  • While the tomatoes are roasting, combine olive oil and herbes de Provence in a small bowl.
  • Nestle the slice of feta into the cooled tomatoes. Next, place pieces of sardines, olives, and capers around the sides of the cheese. Zest the lemon over the top, then pour olive oil-herb mixture evenly over everything.
  • Bake for 20 minutes.
  • Serve immediately with slices of crusty bread. You’ll want a serving spoon and forks.
Keyword Breads, Cheese, French Recipes, Tomatoes
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