Mediterranean Baked Feta With Tomatoes and Olives

This morning I’m departing on an adventure into Arkansas. For those of you who consider that to be an oxymoron, I should add that my traveling companion is an old friend and erudite presidential history buff. We’re starting at the Clinton Presidential Library in Little Rock, then heading to Clinton’s birthplace in Hope, and when we return I will know more about Bill Clinton than I ever, ever wanted to know.

Don’t hate me because I’m a glamorous world traveler.

Before I leave for the hinterlands, I have to share with you a Mediterranean recipe from Smitten Kitchen that blew our socks off last night. It’s what I would describe as the perfect appetizer: it goes together in a flash, bakes for just 15 minutes and makes for a spectacular presentation that you can serve with either bread or crackers. I added more tomatoes than was originally called for, and sprinkled on some fresh lemon juice just before serving, to balance the flavors. We ate it as part of a casual outdoor dinner with roast chicken and fresh, homemade sourdough bread. The combination of textures and flavors was a revelation. Delicious.

1 cup cherry tomatoes, halved

1/3 cup chopped, pitted Kalmata olives

1 clove garlic, minced

1/4 cup thinly sliced red onion

2 Tbsp. flat-leaf parsley, chopped and divided

1 tsp. dried oregano

1 tsp. olive oil

Freshly ground black pepper

1 8- to 10-oz. package reduced-fat feta

In a bowl, mix the tomatoes, olives, onion, garlic, 1 Tbsp. of the parsley, the oregano, olive oil and a few grinds of pepper.

In the oven: Heat oven to 400°F. Check to see that your dish is oven-proof. Place the block of feta in the middle of your dish. Pile the tomato mixture on top of the feta. Bake for 15 minutes.

The feta will soften and be warm. Garnish with the leftover parsley and serve with bread or crackers. As it cools, the feta will firm up. You can return the dish to the oven to soften it again.