Tomato-Basil-Feta Dip

I got this YUMMY recipe from my friend Teri.  It will make a nice appetizer for the veal marsala meal below the Tollhouse pie.

Tomato-Basil-Feta Dip

1 pint cherry or grape tomatoes, halved

1 tablespoon olive oil (1 to 2)
2 medium cloves garlic, minced
salt and pepper
1 block feta cheese, crumbled
2 tablespoons freshly chopped basil
plain, garlic or parmesan toasts


Heat oven to 350 degrees. Place tomatoes in a casserole, drizzle with olive oil and sprinkle with minced garlic and a little salt and pepper. Bake for 30 to 35 minutes. Remove from oven; top with basil and feta. Serve warm, at room temperature or chilled. Serve with toasts.