John Myers
Ingredients for 4 servings:
- 4 portions of feta cheese
- 2 vines of cherry tomatoes
- some herbs, Italian, fresh, dried or frozen
- some olive oil
- some pepper; coarsely ground
- some arugula
- some garlic
- 1 dashes balsamic vinegar
- Olive oil for the casserole dish
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
vegetarian
First of all, I would like to say that the quantities of spices and feta can be adjusted to your taste. I always use the organic feta available at Rewe. But any will do. Mine has 150g per bar, others use more accordingly, please adjust. Grate the feta into a bowl using a coarse grater and mix with the garlic and spices. Generously coat a suitable-sized baking dish with olive oil and add about half of the feta. Wash and quarter the tomatoes, mix them with the balsamic vinegar in a bowl and then spread them on top of the feta. Now cover the tomatoes with the remaining feta and drizzle with a few drops of olive oil. Bake the gratin in a preheated oven at 200°C fan/convection oven for about 30 minutes, depending on the desired degree of browning.
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