A Jerry James Stone Recipe
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Ingredients
- 2 cup diced tomatoes, fire roasted
- 2 (8-ounce) feta chunks
- ½ pound heirloom cherry tomatoes
- ½ red onion, sliced
- 3 cloves garlic
- ¼ cup chickpeas
- ½ cup California Grown green olives
- ½ lemon, sliced
- 1 tbsp chopped parsley (optional)
Instructions
- Preheat oven to 400 degrees F.
- Add 2 cups of the fire roasted tomatoes to a cast iron braiser. You can also do this on a sheet pan.
- Make 2 wells in the tomatoes and place each 8-ounce feta slab in a well such that it is evenly spaced from the sides and with some space between each slab.
- Add in the ½ pound cherry tomatoes, ¼ sliced onion, 3 cloves of garlic, ¼ cup chickpeas, ½ cup California Grown green olives, and ½ lemon, sliced.
- Cover and bake for 20 minutes. Uncover and broil on high for at least 5 minutes, or until the feta is browns on the top and charred around the edges.
- Top off with 1 tablespoon chopped parsley.
- Enjoy with crusty bread or flatbread.
