2 cups grape tomatoes or cherry tomatoes
1 cup pitted olives, preferably a medley of green olives and Kalamata olives
3 garlic cloves, minced
1 teaspoon dried oregano, plus extra
1 teaspoon dried thyme, plus extra
4 Tablespoon extra virgin olive oil, divided
8 oz full fat feta cheese, block not crumbled
red pepper flakes
1 ½ tablespoon honey, divided. I used a lavender honey from Savannah Bee Company
Place grape tomatoes and olives in a baking dish. Toss them well with minced garlic, dried oregano and thyme, 3 tablespoon of olive oil, and 1 tablespoon of honey.
Using a spoon, push the vegetables to the sides of the baking dish and place the block of feta cheese right in the middle.
Drizzle the cheese with 1 tablespoon of olive oil and sprinkle extra dried herbs on top and a good pinch of red pepper flakes.
On the middle rack, bake at 350°F (180°C) for about 20-25 minutes until soft.
Then, brush ½ tablespoon of honey on top of the feta cheese and broil it on the oven top rack until golden brown on top (about 3-5 minutes). Watch closely so that it doesn't burn.