Broiled Feta & Tomatoes with Crusty Bread

 

1 C. (165 g) cherry tomatoes

1 sweet mini pepper or part of a slightly spicy pepper

4 Castelvetrano olives

2 big pinches of fresh oregano leaves

2 T. extra-virgin olive oil

1 tsp. gochujang

Kosher salt

Freshly ground black pepper

One 4-oz. (115 g) block of feta

½ of a baguette

2 or 3 basil leaves

 

Cut the tomatoes in half lengthwise (or in quarters, if large) and roughly chop the pepper and the olives. Put the vegetables and the oregano in a small baking dish, toss them with the olive oil and gochujang, and season with a big pinch of salt and some pepper. Nestle the feta into the center of the vegetable mix. Cook everything under the broiler until the tomatoes have split and the top of the cheese is browned (the timing will vary depending on your oven). Cut the baguette into thin slices and toast them lightly. Chiffonade the basil. When the tomatoes and feta are done, sprinkle the basil on top. To eat, spread some cheese on a piece of baguette and pile on some of the vegetables.