1 8-ounce block Greek feta, blotted dry
3 tablespoons avocado oil, divided
1 1/2 cups cherry tomatoes halved
2 small shallots, sliced thin
1 clove garlic, minced
1 teaspoon sugar
2 teaspoons balsamic vinegar
1/4 teaspoon each salt and pepper
1 1/2 tablespoons capers
1 tablespoon honey
Chopped parsley for garnish
Pita chips for serving
Preheat the oven to 400 degrees. Select a small oven-to-table baking dish. Place the feta in the dish and drizzle with 2 tablespoons avocado oil.
Bake until the cheese is soft to the touch but not melted, about 8 minutes.
While feta is baking heat the remaining tablespoon of oil in small saucepan over medium heat, add the shallot and garlic cook, continually stirring, until lightly golden, 1 to 2 minutes. Add the tomatoes, salt, pepper, and sugar, and balsamic vinegar; cook, frequently stirring, until the tomatoes are softened. Stir in capers.
Preheat broiler. Spoon the tomatoes mixture around the baked feta. Drizzle the honey over the top of the feta and broil until the feta is browned on top, about 4 minutes. Keep an eye on the cheese while broiling as it can burn quickly.
Sprinkle with chopped parsley and serve with pita chips.
Keywords: appetizer, snack, feta cheese, cherry tomatoes, garlic, shallot, pita chips, capers