INGREDIENTS

1 container Aphrodite Barrel-Aged Feta​​​​​​​​

4-5 tbsp. olive oil ​​​​​​​​

1 clove garlic, grated ​​​​​​​​

1 pinch oregano ​​​​​​​​

A few branches of on the vine cherry tomatoes​​​​​​​​

Salt, pepper ​​​​​​​​

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DIRECTIONS

Heat oven to 350. In a small, oven-safe dish combine olive oil and garlic. Pull feta from its brine and coat the squares in the oil. Add 2-3 vines cherry tomatoes, drizzle with a little extra oil and season everything with oregano, salt and pepper. Bake for 30 minutes until the cherry tomatoes are wilted and everything is bubbly. Gently pull the vines off the tomatoes. Serve with sliced baguette, crackers or pita wedges.​​​​​​​​

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Wine Pairing Suggestion: this would match marvelously with an unoaked Chardonnay, like Excelsior; a textured California Sauvignon Blanc, such as Longmeadow Ranch; or, a Greek white, like the Alexakis Assyrtiko.