blistered tomatoes and feta with orzo
see it in action…
blistered tomatoes and feta with orzo
4
Ingredients
- 4 cloves garlic
- 2 pints cherry tomatoes
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided, plus more to taste
- 1/2 teaspoon red pepper flakes, divided
- freshly-ground black pepper
- 1 (8-ounce) block feta, cut into four slabs
- 1 cup orzo
- 1 tablespoon tomato paste
- 2 tablespoons balsamic vinegar
- 1 (15.5-ounce can) white beans, drained and rinsed
- a few handfuls baby spinach
- handful torn fresh basil leaves, plus more for serving
- toasted baguette, for serving
Instructions
- Heat the oven to 400°F with one rack in the center and one in upper third. Thinly slice two of the garlic cloves and mince the other two.
- Add the tomatoes and sliced garlic to a broiler-safe braiser, high-sided skillet, or 9-inch baking dish. Drizzle with 1 tablespoon of the oil and season with 1 teaspoon salt, 1/4 teaspoon red pepper flakes, and several grinds black pepper. Toss to coat.
- Nestle the feta into the pan and drizzle with 1 tablespoon oil. Bake on the center rack until the tomatoes just begin to split, ~20 minutes. Transfer to upper rack and broil until everything is blistered to your liking, 5 to 8 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium heat until shimmering. Add the minced garlic and cook until fragrant, ~1 minute. Add the orzo and toast until just beginning to brown, ~2 minutes. Add the tomato paste, balsamic, and remaining 1/4 teaspoon red pepper flakes and stir to coat the orzo.
- Add the beans, 2 1/2 cups water and 1 teaspoon salt and bring to a boil. Reduce the heat to maintain a simmer and cook, uncovered, stirring often, until the orzo is al dente, 10-12 minutes (it will continue to absorb any remaining liquid off the heat). Taste and season with more salt (you’ll likely need at least 1/2 teaspoon).
- Remove from the heat, add the spinach and basil, and stir until wilted. Divide between bowls and top with feta and tomatoes. Top with more basil and serve with a toasty baguette.
Inspired by Alexandra Cooks and Lidey Heuck.
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