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roasted feta caprese skillet

serves 3 to 4

Ingredients

  • 2 pints cherry tomatoes (20 ounces total)
  • 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 2 large cloves garlic, sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • freshly-ground black pepper
  • 1 (8-ounce) block feta, cut into three or four slabs
  • pesto and balsamic vinegar, for serving
  • toasted baguette or pita, for serving

Instructions

  • Heat the oven to 400°F with one rack in the center and one in the upper third.
  • Add the tomatoes, chickpeas, and garlic to a broiler-safe braiser, high-sided skillet, or 9-inch baking dish. Drizzle with the oil and season with salt, red pepper flakes, and several grinds black pepper. Toss to coat.
  • Nestle the feta into the pan and flip to coat in the oil. Bake on the center rack until the tomatoes just begin to split, about 20 minutes.
  • Transfer the baking dish to the upper oven rack and broil until everything is blistered to your liking, 5 to 10 minutes. (Pop some bread in there to toast, too).
  • Finish with a few spoonfuls of pesto, a drizzle of balsamic vinegar, and more red pepper flakes and black pepper, if desired. Serve with toasty bread.