Remember my stuffed tomatoes, which were inspired by an appetizer at The Med in Boulder, Colorado? I think it’s time to introduce you to the inspiration itself:
You want some, right? Don’t worry, if you’re hundreds of miles from Boulder like I am, I figured out how to recreate it at home. It tastes just as good and [bonus!] is really easy to mix together. This would be a perfect appetizer for a party, or presented with other tapas for a light meal.
INGREDIENTS
- 20 pitted kalamata olives, sliced into thirds or quarters (about ⅓ of a cup)
- 3 roma tomatoes, seeded and diced
- 3 quartered artichokes, chopped (about ½ of a cup). I used canned artichokes that were packed in water.
- 2 cloves garlic, minced
- sea salt, to taste
- ⅔ cup feta, divided
- 1 teaspoon olive oil
INSTRUCTIONS
- Preheat the oven to 450 degrees with a rack in the top position.
- Mix together the kalamata olives, tomatoes, artichokes, garlic, and ⅓ cup feta cheese. Add sea salt to taste.
- Spoon the mixture into a one and a half cup oven-safe container or several small oven-safe ramekins. Top with the remaining feta cheese and drizzle with olive oil.
- Bake on the top rack for 10 to 15 minutes, until the feta cheese is turning light golden.
- If you would like to toast bread for crostinis, slice a whole wheat baguette into small slices, brush with olive oil and bake on the top rack for about five minutes.
NOTES
Inspired by The Med in Boulder, Colorado.
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