Crispy Feta & Tomato Bake

• Cherry Tomatoes(500 g)
• Orzo(220 g)
• Feta(200 g)
• Garlic(3 cloves)
• Olive oil(3 tbsp)
• Vegetable Broth(500 ml)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)optional
• Breadcrumbs(40 g)
• Fresh basil(10 g)optional
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Preheat the oven to 220°C. Finely grate or mince {Garlic}, and pick the leaves from {Fresh basil} if using.

   ~10 min

2. 2

   In a baking dish, combine {Cherry Tomatoes}, {Orzo}, half of the {Feta} crumbled in, {Garlic}, {Vegetable Stock}, {Olive oil}, {Oregano}, {Chili flakes}, {Salt}, and {Black pepper}. Stir well so the orzo is evenly spread.

   ~5 min

3. 3

   Scatter the remaining {Feta} over the top, then sprinkle over {Breadcrumbs} and drizzle with a little of the {Olive oil}. Bake until the orzo is tender, the tomatoes have burst, and the top is golden and crisp.

   ~25 min

4. 4

   Let the bake stand for 5 minutes so the sauce thickens, then finish with {Fresh basil} torn over the top before serving.

   ~5 min

5. 5

   Spoon into bowls, making sure each serving gets plenty of creamy feta, jammy tomatoes, and crisp topping.

   ~0 min