Cherry tomato baked feta... surprise! from This Will Make It Taste Good: A New Path to Simple Cooking (page 25) by Vivian Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on January 13, 2024

    I used way less salt than was called for. 1/4 tsp Diamond Kosher in the “surprise” is plenty. I probably used about 1.5 tsp of Diamond Kosher salt on the fish. The first time I made this I used the amount she recommended and it was way too salty. This time it was salted just right. I loved the method for cooking the fish. It was perfectly cooked at three minutes on the stovetop and 6 minutes in the oven. I used halibut filets that were about 1” thick.

  • Soulkitchenjen on February 28, 2023

    I served over salmon. The salmon was unnecessary. This would be incredible on pasta or grits. Or honestly, just as a dip.

  • allisonsemele on April 02, 2021

    Served this as a dip with crusty bread and it was fantastic. Skipped the fish. Will definitely make again.

  • SheilaS on November 12, 2020

    Vivian serves this over swordfish but the header notes suggest toast, grits, puréed cauliflower, couscous, fish or chicken as good partners. I chose polenta and roasted cauliflower. Coming out of the oven, this smelled amazing and it was all I could do to avoid eating it all with just some crusty bread. Another case where a scoop of LGD adds a ton of flavor without having to assemble a dozen separate ingredients. Excellent! Edited to add that I've made this several more times & served over pasta, over shrimp and on its own with crusty bread.

  • southerncooker on November 02, 2020

    The surprise is it's served over fish. It was really good.

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