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Heirloom Tomato with Baked Feta

Try this delicious Heirloom Tomato with Baked Feta for a unique twist on a classic Dutch dish - click to find out all the tips, FAQs, and serving suggestions you need to make the most of this Dutch Delight!
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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Breakfast
Cuisine Mediterranean
Servings 4 servings
Calories 493 kcal

Equipment

  • Dutch Oven

Ingredients
  

  • 8 oz. Feta cheese
  • Salt
  • 2 heirloom tomatoes
  • ½ cup sliced red onions
  • 1 tbsp. Olive oil
  • For the basil pesto
  • ½ cup grated parmesan cheese
  • Salt
  • ½ cup olive oil
  • 3 tbsps. Toasted pine nuts
  • ½ cup chopped basil
  • 1 garlic clove
  • ½ cup chopped parsley

Instructions
 

  • Prepare the pesto.
  • Put the toasted pine nuts, garlic, salt, basil, and parmesan in a food processor. Process until combined.
  • Gradually add oil as you mix. Process until everything is blended.
  • Transfer to a bowl and cover. Refrigerate until ready to use.
  • Slice the feta and tomato into round slices with half an inch thickness. Use paper towels to pat them dry.
  • Spread a tbsp. Of pesto on top of each tomato slice.
  • Top with a slice of feta.
  • In a small bowl, mix a tbsp. Of olive oil and red onions.
  • Scoop the mixture on top of the feta layer. Arrange them in the cooking basket. Cook for 14 minutes at 390 f.
  • Transfer to a platter and add a tbsp. Of basil pesto on top of each.
  • Sprinkle them with a bit of salt before serving.

Video

Notes

Nutrition: Calories: 493 Fat: 423g Carbs: 61g Protein: 169g

Nutrition

Serving: 1servingCalories: 493kcal
Keyword feta, tomato
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