Feta-Style Traybake with Rougette Bonfire Marinated Cheese

Serves 4 as an appetizer or 2 as a main dish

1 pack (6.4 oz./180 g) Rougette Bonfire Marinated Cheese

9 oz. (250 g) Grape Tomatoes

1 tbsp Extra-Virgin Olive Oil

Pinch of Italian Red Pepper Flakes

½ tsp salt

1 bunch of fresh basil, marjoram (or any fresh herb you’d like)

Preheat oven to 400°F. In provided tin, combine tomatoes, olive oil, salt, and red pepper flakes. Cook for 20 to 25 minutes until the tomatoes start to soften and release juice. Carefully remove the tray with roasted tomatoes from the oven. Add the fresh herbs to the tomatoes, remove the cheese from the packaging and place both pieces on top of the tomatoes. Increase oven temperature to 425°F and cook for about 10 to 15 minutes until cheese is golden. Garnish with fresh herbs and serve immediately with warm, crusty bread or fluffy pita.