Change up your normal foods for the holidays with this Pan Roasted Feta with Broccolini recipe from Chef Megan Alig of Creative Cuisine! This is a light and fresh dish that your guests are sure to love! It's great for large gatherings and takes the time out of cooking so many appetizers.
Pan Roasted Feta with Broccolini.
INGREDIENTS
1 bunch broccolini, ends trimmed and thick stalks split lengthwise (Can use broccoli if preferred)
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, ½ cut into thin rounds and the remaining ½ left intact, for serving
3 tablespoons olive oil, plus more for serving
1 teaspoon fresh lemon thyme
½ teaspoon red-pepper flakes
Kosher salt and black pepper
2 (6 to 8 ounce) blocks feta, cut into 1-inch slices.
1 cup fresh basil leaves to top after cooking
PREPARATION
Step 1
Heat the oven to 400 degrees. Toss all vegetables in a bowl with all ingredients except basil. Add directly to sheet pan once coated. Nestle the feta slices into the vegetables. Make sure your vegetables are not loaded on top of one another, as the cooking will steam instead of roast. Feta tends to break apart, so no biggie!
Step 2
Roast 15 to 25 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork, and the tomato skins start to blister and break down.
Step 3
Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with the fresh basil leaves. This is best served right out of the oven. If it sits too long and gets cold, the cheese can become chewy. You can also serve this with warm toast points.
