Baked Feta and Sardines
5 mins
PREP TIME
30 mins
TOTAL TIME
2-4
SERVINGS
Print Recipe
Ingredients
- 2 cups (500 ml) cherry tomatoes
- ¼ cup (60 ml) olive oil
- 3 cloves garlic, sliced
- 1 tbsp (15 ml) chopped fresh oregano
- 1 tsp (5 ml) cracked black pepper
- ½ tsp (2.5 ml) chili flakes (optional)
- 1 can (106 g) Club des Millionnaires Wild Brisling Sardines Mediterranean
- 5 oz (150 g) feta, cut into 1-in (2.5 cm) cubes
- Balsamic glaze (we used Nonna Pia’s Cabernet Merlot)1 tbsp (15 ml) chopped fresh parsley, for garnish
- Fresh baguette, pasta or steamed rice, to serve
Directions
- Preheat oven to 350°F (175°C).
- In medium-sized, oven-safe skillet preheated over medium-high heat, add cherry tomatoes and cook, undisturbed, until the skins start to blister, about 2 minutes. Pour in olive oil and add garlic, oregano, black pepper and chili flakes. Stir to combine then nestle in sardines and cubed feta.
- If you don’t have an oven-safe skillet, prepare the first step on the stovetop, in whatever pan is available, and transfer tomato mixture to a baking dish then nestle in the sardines and feta.
- Transfer to oven and bake for 25 to 30 minutes, until cheese softens and gets lightly browned. Remove skillet from oven. Drizzle with balsamic glaze and garnish with chopped fresh parsley.
- Serve straight from the pan, or mash lightly with a fork. Try it spread onto sliced baguette, tossed with your favourite pasta, or spooned over steamed rice.
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