Welcome to the next episode of “Make it mini” which is a series that reimagines trending recipes using @lecreuset mini cocottes. For this next one, we are bringing back the viral tomato and feta bake. This version combines garlic, feta, olives and tomatoes all baked in the olive branch mini. The garlic gets spread over a pine nut and zaatar focaccia and then topped with the mediterranean bake.
“Make it mini” with Le Creuset: mediterranean bake with focaccia
Ingredients
The mediterranean bake:
- 3/4 cup cherry tomatoes
- 1/4 cup olives, pitted
- 1 head garlic, with top sliced
- 1 thick slice of feta, about 1 inch thick
- EVOO
- Dash of zaatar
- Basil for garnish
For the focaccia: I used the easy “no knead” focaccia courtesy of @sarahjampel and then I made a roasted pine nut and zaatar butter overtop. You can really use whatever bread you like for this, homemade or store bought.
Focaccia butter
- 4 tbsp butter
- 2 garlic cloves, minced
- 2 tbsp pine nuts
- 1 tsp salt
- 1 tsp Zaatar
Instructions
- Preheat oven to 400 and drizzle olive oil in your mini. Add a layer of cherry tomatoes and olives. Add head of garlic with the top facing up. Add feta and then fill in tomatoes and olives all around. Drizzle with more olive oil and a sprinkle of zaatar and bake for about 30-35 min or until garlic is soft and everything has started to meld together.
- Meanwhile, add pine nuts to a pan and cook until golden, about 3 min, stirring constantly so they don’t burn.
- Melt butter in a pot and then add minced garlic. Remove from heat and add salt, pine nuts, and zaatar. Pour over focaccia bread. Slice into pieces.
- When mediterranean spread is done, spread roasted garlic over top. Add a layer of the melty feta, followed by the tomato and olive mix. Garnish with basil and serve. Enjoy!
