The Pappas family brings its big, bold Greek flavor back to Houston with this lively new spot inspired by the family’s beloved matriarch, Yiayia Mary. Come for meze-style plates like dolmades stuffed with beef, lamb and pistachios, sizzling saganaki with pear and date preserves, wood-grilled ribeye souvlaki with pickled fennel and tzatziki, harissa-kissed grilled octopus and house-baked Kalamata olive bread that’s pure heaven; and toast to good times ouzo and cocktails like the Frozen Athenian Spritz or Yiayia’s Tonic.
This pasta goes from prep to plate with just a handful of ingredients. It’s full of roasted cherry tomatoes, feta cheese, oil, and seasonings tossed with tender penne pasta for the perfect flavor in every bite!
Flavor: This fresh pasta bake is creamy, tangy, and full of flavor.
Skill Level: This recipe is so easy! Build it and bake it in one pan for quick cleanup.
Budget Tip: Use up leftover veggies from the fridge, freezer, or garden to bulk up this vegetarian dish.
Basic Ingredients for Baked Feta Pasta
Feta: Salty and tangy feta goes perfectly with sweet cherry tomatoes. Just place the whole block in the center of the baking dish, no grating required.
Tomatoes: Cherry or grape tomatoes are preferred for their sweetness and juicy bursts of flavor.
Pasta: Rotini, penne, bucatini, or shells are perfect for this recipe. They grab the sauce well for the perfect balance of flavors in every bite!
Easy & Delicious Variations
Add chopped spinach, black olives, sliced zucchini, or mushrooms for more color, texture, and flavor.
In a pinch, you can dice up Roma tomatoes or garden tomatoes of any variety in place of grape or cherry tomatoes.
Add some protein with a bag of mini meatballs, ground Italian sausage, or any leftover meat from the fridge.
Don’t skip (or skimp!) on the olive oil; it helps everything roast evenly and adds flavor.
Cook pasta al dente, and be sure to reserve some pasta water for thickening the sauce.
Bake the feta and tomatoes ahead of time and keep them in the refrigerator until you’re ready to combine them with the cooked pasta.
Use good-quality feta; it makes a big difference in taste!
Serving & Saving
Store leftover baked feta pasta in a covered container in the refrigerator for up to 4 days. This recipe doesn’t thaw well, so freezing isn’t recommended.
Enjoy leftovers cold as a pasta salad, or reheat it in the microwave or on the stovetop with a little water or broth to loosen the sauce.
Best Baked Pasta Recipes
Did your family love this Baked Feta Pasta? Leave a rating and comment below!
5 from 52 votes↑ Click stars to rate now! Or to leave a comment, click here!
Baked Feta Pasta
Baked feta pasta is creamy, flavorful, and so easy to make, making it a perfect vegetarian dinner any night of the week.
Prep Time 10 minutesminutes
Cook Time 37 minutesminutes
Total Time 47 minutesminutes
Preheat oven to 400°F.
In a 9 x 13 casserole dish, toss tomatoes, olive oil, garlic, Italian seasoning, and chili flakes. Nestle the block of feta in the tomatoes.
Bake 35 minutes or until feta is soft and the tomatoes are soft and splitting. Broil 2-3 minutes.
Meanwhile, while the tomatoes are baking, cook pasta al dente in salted water. Drain, but be sure to reserve at least 1 cup of water.
Stir the tomatoes and feta in the baking dish.
Mix in pasta, adding enough pasta water to make a creamy sauce.
Season with salt and pepper to taste, then stir in fresh basil, garnish with optional parsley or basil, and serve.
This summer salad starts with fresh greens, layered with crisp, juicy veggies, tossed in a tangy dressing, and finished with a sprinkle of nuts and cheese.
Flavor: Nothing tastes better than a veggie-filled crisp salad with a zesty lemon Dijon dressing, and balanced by a hint of sugar and seasoning.
Recommended Tools: A salad spinner and a mandoline make short work of prepping greens for this summer salad.
Time-Saving Tip: Save on prep time by buying a pre-washed bag of mixed greens.
Make-Ahead Option: Assemble the salad up to two days in advance. Add the avocado and dressing just before serving for the best texture.
Greens: Choose a variety of greens for maximum flavor and texture. Romaine, arugula, kale, baby spinach, iceberg, and red leaf are all excellent options.
Vegetables: Colorful and crisp veggies like cucumbers, radishes, onions, and tomatoes are just the beginning. Use leftover sweet corn kernels from corn on the cob, spring peas, asparagus, or diced bell peppers for some added color.
Nuts & Cheese: Mix and match cheeses like feta, goat, blue, mozzarella, or parmesan with walnuts, pistachios, sunflower, or pumpkin seeds. Lightly toast the nuts and seeds in a dry pan first to keep them crunchy and bring out their flavor.
Dressing: This easy, versatile dressing starts with acid, oil, sweetener, and mustard. Short on time? Use your favorite store-bought dressing instead!
Variations: Add fruit like blueberries, strawberries, peaches, or pears to brighten a summer salad. Fresh herbs such as parsley, mint, or basil, along with eggs, olives, almonds, or chickpeas, make flavorful additions. Mix and match for a unique salad every time!
Storing Summer Salad
Keep the salad and the dressing in separate containers in the refrigerator. Toss the leftover salad with fresh lettuce or veggies with a drizzle of fresh dressing before serving again.
Use leftovers as a filler for a wrap with your favorite protein.
More Veggie-Filled Salads
Did you enjoy this Fresh Summer Salad? Leave a comment and rating below.
5 from 16 votes↑ Click stars to rate now! Or to leave a comment, click here!
Fresh Summer Salad
This fresh summer salad has all the vibrant flavors of the season.
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
In a mason jar, combine oil, lemon juice, Dijon mustard, sugar, and salt & pepper. Close lid and shake vigorously to mix.
Combine the greens, cucumber, radishes, and red onion in a large bowl. Add the dressing (you may not need all of it) and toss well to combine.
Sprinkle the remaining ingredients on top. Serve immediately.
Drizzle with balsamic glaze if desired.
To mix the dressing in a bowl: Combine all ingredients except the olive oil in a small bowl. While whisking, drizzle in the olive oil until well mixed.
Seeds have the best flavor when toasted. To toast, place in a dry frying pan over medium heat and cook until lightly browned and fragrant.
Store Summer Salad in the fridge in a covered container for up to 2 days, tossing before serving. Dressing can be stored for up to 7 days in a mason jar or cruet in the fridge for up to 4 days.
This Sizzling Oil Greek Feta Dip has become our family’s obsession! If you’re looking for a simple, crowd pleasing Greek appetizer that can be prepared in minutes, this is it! All you need is olive oil, herbs, feta and garlic! We love it served with crostini!
Why We Love Sizzling Oil Feta Dip with Crostini
As you know, our Sizzling Oil Appetizer and our Sizzling Oil Spaghetti have gone crazy online and for good reason. I honestly think that when something sounds, smells and looks appetizing it literally ends up more appetizing.
We are all obsessed with the show stopping moment that the sizzling, popping hot oil is poured out over the noodles. So what else could we make for that moment? A feta dip of course! Just wait until you serve this Herby Feta Appetizer!
Ingredients for Sizzling Oil Feta
Olive Oil: Helps cook the garlic and acts as the “sauce” for the feta.
Garlic: Use fresh garlic so it ends up a little toasted.
Fresh Herbs: Parsley, Oregano (or Marjoram), Rosemary and Basil
Red Pepper Flakes: Adds flavor and a little heat.
Kosher Salt: Adds flavor.
Balsamic Glaze: Adds acidity and a little sweetness as a cooked down syrup. (TIP: Balsamic Vinegar works fine too)
Feta: Make sure you buy the block, even if you choose to break it up ahead of time for easier dipping.
Crostini: The perfect vessel for carrying cheese straight to mouth
How to Make Sizzling Oil Feta Dip
Mix: Place all the herbs, garlic and spices in a shallow bowl and mix to combine. Or add the garlic to the oil for a toasted garlic flavor. Spread over the feta.
Heat: Add the oil to a small saucepan and heat over medium heat. When the oil is shimmering, add the garlic and let it toast.
PRO TIP: Pay close attention to the garlic because it will brown quickly and you don’t want it to burn.
Pour: Pour the hot oil and garlic over the top of the herbs mixture and feta. Drizzle with some balsamic vinegar and sprinkle with salt.
Eat: Dig in!
FAQ
Can I use dry herbs instead of fresh?
You can use fresh or dried herbs or even spices. During the summer when fresh herbs are readily available and at their peak, use those because they have more flavor. To use dried, half the amount for each herb.
Could I add olives?
Absolutely! I would chop them up for easier scooping with the feta.
My Crostini Breaks when Dipping
Try breaking up the feta a bit before pouring the oil over it. Just know that breaking it up first will make leftovers break down more quickly.
How to Store Sizzling Oil Feta
Store in an airtight container in the fridge.
Watch How This Greek Feta Dip is Made…
More Craveable Dip Recipes:
Servings: 4
Prep Time: 10 minutesmins
Cook Time: 10 minutesmins
Total Time: 20 minutesmins
Description
This Sizzling Oil Greek Feta Dip has become our family’s obsession! If you’re looking for a simple, crowd pleasing Greek appetizer that can be prepared in minutes, this is it! All you need is olive oil, herbs, feta and garlic! We love it served with crostini!
3 teaspoons Fresh Parsley, 3 teaspoons Fresh Oregano, 1 ½ teaspoon Fresh Rosemary, 4 teaspoons Fresh Basil, 2 teaspoon Red Pepper Flakes, 2 teaspoon Kosher Salt
In a very small saucepan (I use my butter warmer) heat the oil over medium heat. Add the garlic once shimmering. Watch it so closely as garlic browns quickly.
⅔ Cup Olive Oil, 8 Cloves Garlic
Pour the hot oil and garlic over the top of the herbs and spices and stir thoroughly. Drizzle in some balsamic vinegar and sprinkle salt on top.
Balsamic Glaze, 2 teaspoon Kosher Salt
Place the block of feta on a serving tray. Pour the hot oil over the feta and sprinkle with Parmesan cheese and dig in immediately.
1-2 Tablespoons Parmesan, Feta Cheese
Fresh Garlic
Place all herbs, garlic and spices in a shallow bowl.
Heat the oil over medium heat until shimmering. Quickly pour the hot oil over the herbs, and wait a second then add a drizzle of balsamic vinegar. Top with salt.
⅔ Cup Olive Oil, 2 teaspoon Kosher Salt, Balsamic Glaze
Place the block of feta on a plate. Pour the hot oil over the top and sprinkle with Parmesan cheese and serve immediately.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Feta Fried Eggs will forever change the way you enjoy your breakfast. In this post I’m sharing 3 ways to make this viral recipe! The first is a sun-dried tomato version, the second is a basil pesto and final version is a chili crisp – all of which are to.die.for.
Welcome to my feta fried egg obsession.
Since first seeing the viral recipe, I’ve made it a bunch of ways. Instead of posting 3 individual recipes over the next few weeks, I decided to make my top 3 favorites and pile them into one post.
Instead of doing step-by-step instructions for all three, I shot the photos only for the sun-dried tomato pesto feta fried eggs because the steps are pretty similar for each. Although, I did include separate printable recipe cards for all three at the bottom of the post.
On a separate and unrelated note, check out the newest cutting board that Pat made me. 😍
To Make Feta Fried Eggs You Will Need:
nonstick spray – This will help to keep everything from sticking but isn’t foolproof.
pesto or chili crunch – Use sun-dried tomato, basil or cilantro pesto or chili crisp.
egg – Vital farms is my go-to brand (not sponsored).
tortillas – Use your favorite!
herbs or green onion – Like basil, cilantro, dill or green onions and chives.
salt and pepper – You only need a little salt as feta can be salty on its own.
hot honey – This is optional but delicious on the sun-dried tomato and basil pesto versions.
additional toppings – Like avocado, pickled red onion, jalapeños etc.
Spray a medium skillet with nonstick spray (like ghee oil, avocado or olive oil) and heat over medium. Once the pan is heated, add 1 to 2 tablespoons pesto in the center and spread it evenly and sprinkle 1-1/2 ounces of crumbled feta cheese around the parameter of the pesto.
Cook (uncovered) for a few minutes until the feta just begins to melt.
Next crack in 1 large egg.
Cover and cook until the whites are set. Remove the feta fried egg from the pan to a nearby plate and quickly toast a tortilla on both sides.
Transfer the feta fried egg to the tortilla, season the egg with a little salt and pepper (because the feta can be salty, go easy on the salt) and top with dill or herbs of your choice.
Printable Recipe is at the end of the post.
Basil Pesto Version:
Follow the same steps as in the above step-by-step but use: nonstick spray for the pan, 1 to 2 tablespoons basil pesto, 1-1/2 tablespoons crumbled feta cheese, 1 large egg, salt and pepper. Once you’ve toasted a toasted tortilla, add sliced avocado, a sprinkle of red pepper flakes and a drizzle of hot honey.
Printable Recipe is at the end of the post.
Chili Crisp Version:
Again, same method as the above step-by-step however use: nonstick spray for the pan, a little chopped green onion and 1 to 2 tablespoons chili crisp, 1-1/2 tablespoons crumbled feta cheese, 1 large egg, salt and pepper. Once youv’e toasted a tortilla, add a sprinkle of green onion and cilantro.
Printable Recipe is at the end of the post.
Enjoy! And if you give any of these Feta Fried Egg recipes a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 1serving
Sun-dried Tomato Feta Fried Egg
A fried egg cooked with sun-dried tomato pesto and feta. Serve on toast or a pan-toasted tortilla with a drizzle of hot honey and fresh dill.
Prep Time: 5 minutesmins
Cook Time: 6 minutesmins
Total Time: 11 minutesmins
nonstick spray, like avocado oil, ghee oil or extra light olive oil spray
18-inch tortilla, I used a spinach tortilla (from La Tortilla Factory) not sponsored
kosher salt, optional as feta can be salty
freshly ground black pepper
hot honey, optional but delicious!
fresh dill, for sprinkling
Spray a medium skillet with nonstick spray (like ghee oil, avocado or olive oil) and heat over medium. Once the pan is heated, add the pesto in the center and spread it evenly and sprinkle the crumbled feta cheese around the parameter of the pesto.
Cook (uncovered) for a few minutes until the feta just begins to melt.
Next crack and add the egg over the pesto. Cover and cook until the whites are set. Remove the feta fried egg from the pan to a nearby plate and quickly toast a tortilla on both sides.
Transfer the feta fried egg to the tortilla. If desired season the egg with a little salt and pepper (because the feta can be salty, go easy on the salt or omit). Drizzle with hot honey and sprinkle with with dill or herbs of your choice.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
1½ouncesfeta cheese, crumbled, about 2 tablespoons
1largeegg
18-inch tortilla, I used a gluten free tortilla from La Tortilla Factory (not sponsored)
kosher salt, optional as feta can be salty
freshly ground black pepper
hot honey, optional
red pepper flakes, optional
1/2smallavocado, sliced
Spray a medium skillet with nonstick spray (like ghee oil, avocado or olive oil) and heat over medium. Once the pan is heated, add the pesto in the center and spread it evenly and sprinkle the crumbled feta cheese around the parameter of the pesto.
Cook (uncovered) for a few minutes until the feta just begins to melt.
Next crack and add the egg over the pesto. Cover and cook until the whites are set. Remove the feta fried egg from the pan to a nearby plate and quickly toast a tortilla on both sides.
Transfer the feta fried egg to the tortilla. If desired season the egg with a little salt and pepper (because the feta can be salty, go easy on the salt or omit). I like mine with sliced avocado, a pinch of red pepper flakes, some basil leaves and a drizzle with hot honey.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
A fried egg cooked with green onions and chili crisp and crumbled feta. Serve on toast or a pan-toasted tortilla with extra green onions and cilantro.
Prep Time: 5 minutesmins
Cook Time: 6 minutesmins
Total Time: 11 minutesmins
nonstick spray, like avocado oil, ghee oil or extra light olive oi
1green onion , sliced
1 to 2tablespoonschili crisp, I like Trader Joes or Lao Gan Ma brand
1½ouncescrumbled feta, or about 2 tablespoons
1largeegg
kosher salt, optional as feta can be salty
freshly ground black pepper
cilantro leaves
Spray a medium skillet with nonstick spray (like ghee oil, avocado or olive oil) and heat over medium. Once the pan is heated, add some of the green onion and the chili crisp in the center and spread it evenly and sprinkle the crumbled feta cheese around the parameter of the chili crisp.
Cook (uncovered) for a few minutes until the feta just begins to melt.
Next crack the egg over the chili crisp. Cover and cook until the whites are set. Remove the feta fried egg from the pan to a nearby plate and quickly toast a tortilla on both sides.
Transfer the feta fried egg to the tortilla. If desired season the egg with a little salt and pepper (because the feta can be salty, go easy on the salt or omit). Serve with more green onion and some fresh cilantro leaves.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Chock full of apples this salad has greens dressed in a bright vinaigrette with nuts, cheese, and fruit!
This apple salad recipe will brighten up the table any time of year.
Ingredients for Apple Salad
This apple salad recipe is a fresh green salad with lots of flavor. It can be served as a side dish or topped with chicken or grilled shrimp.
Apples – Use red or green apples in this recipe. Green apples are firm and tart, while red and yellow apples are a bit sweeter.
To prevent apples from oxidizing (turning brown), soak them in a bowl with water and salt (see recipe notes). Drain and pat dry before using, and your apples will be fresh and crisp for hours.
Fruit – Seedless grapes add color and sweetness. Slice the grapes in half before adding to the salad. Dried cranberries add texture and tang.
Nuts – Pecans, walnuts, and even pistachios work in this salad. Toast them in a dry saute pan to make them extra crunchy and flavorful. For those with nut allergies, toasted sunflower or pumpkin seeds will work, too!
Cheese – Choose dry cheeses with bright flavors like feta, bleu cheese, parmesan, or asiago that complement the flavor of the buttery nuts and tart apples.
Greens – Any variety of packaged mixed greens will make this salad come together in a pinch. It’s also great with spinach, kale, or a coleslaw blend.
How to Make Apple Salad
Prepare vinaigrette (per recipe below).
Toast pecans and prep the apples.
Add mixed greens to a large bowl and top with apples, pecans, cranberries, red onion, and feta cheese.
Drizzle with vinaigrette and serve immediately.
Dijon Vinaigrette Dressing
This 5-ingredient dressing is a cinch to put together. Replace apple cider vinegar with balsamic or white wine vinegar. You can also swap the sugar for honey or maple syrup.
Storing Leftovers
Keep apple salad separate from the dressing to keep it fresh. Store in a covered container in the refrigerator for up to 3 days. Toss before serving.
Our Fave Fruity Salad Recipes
Did you love this Apple Salad recipe? Leave us a rating and a comment below!
5 from 4 votes↑ Click stars to rate now! Or to leave a comment, click here!
Apple Salad
This salad is loaded with healthy ingredients like fruit, nuts, cheese, and greens, all tossed in a vibrant vinaigrette dressing!
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
In a small jar with a lid, combine the dressing ingredients. Shake well to combine and refrigerate.
Place the pecans in a small skillet and heat over medium heat, stirring frequently, until fragrant and lightly toasted. Set aside to cool.
Core and thinly slice the apples.
Add the mixed greens to a large salad bowl. Top with sliced apples, pecans, cranberries, red onion, and feta. Drizzle with dressing and serve.
TIP: To keep the apples from browning, in a medium bowl, combine 1 ½ cups of water and ½ teaspoon salt. Add the sliced apples and let soak for 5 to 7 minutes. Drain and dab dry. To keep salad fresh, store dressing separately from the salad in an airtight container for up to 3 days.
Sweet potato rounds are like crostinis that you load up with goodness, but it’s all on top of roasted sweet potatoes making them a totally delicious and healthy side dish.
Years ago I started making little sweet potato rounds for our Christmas dinner. We did the gruyere sweet potato stacks the most but then with leftover cranberry sauce I started to experiment and eventually that led me to an adapted version of sweet potato rounds by Tidy Mom. I absolutely love making these and they are surprisingly very easy.
I love that I can use leftover cranberry sauce or fig spread. The cheese is also easy to swap and mix up. But most of all, I love that they taste absolutely scrumptious while looking stunning. Sometimes the best food is the ugliest, but that is not the case here!!
What Do I Need to Make Sweet Potato Rounds?
Just wait until you read all the delicious ingredients that go into this recipe! So much flavor in every bite…this is what you will need:
Sweet Potatoes – you can peel the sweet potatoes if you want but I like to leave the skins on
Olive Oil – used to roast the sweet potato rounds
Fresh Orange Zest – you can’t beat the flavor of fresh citrus and it plays so well with the flavor of the toppings
Kosher Salt – adds so much flavor
Black Pepper – adds flavor and a teeny tiny kick
Cranberry Sauce – you can use our recipe or make your own, but definitely make it from scratch
Crumbled Feta – buy the brick of feta and crumble it yourself
For the Nuts
Hazelnuts – easily swapped out for other nuts if you want, but roasted hazelnuts are so perfect for the holidays!
Butter – helps roast the nuts and adds richness and flavor
Cinnamon – adds flavor and warmth
For the Drizzle
Honey – acts as the base for the drizzle and adds natural sweetness
Balsamic Vinegar – adds a sweet tangy punch to the drizzle
Fresh Thyme – adds a bright pop of flavor and freshness
The measurements for all of the ingredients can be found in the recipe card down below.
Cheese Substitutes
If you aren’t a feta fan or want to change things up a little, then these are my suggestions for some possible cheese substitutes:
Gorgonzola
Bleu Cheese
Gruyere
Goats Cheese
Parmesan Aged White Cheddar
Manchego
Nut Substitutes
Hazelnuts can be a little harder to find than other nuts so if you have a hard time finding them or aren’t a fan, then try swapping them with any of these:
Hazelnuts
Pecans
Walnuts
Pistachios
Why You Will Love These Roasted Sweet Potatoes
Versatile – they can be an app or side dish, you can change up toppings depending on what you have or what you love
Healthy Side Dish – you would typically see a recipe like this done with bread but by using roasted sweet potatoes, you reduce calories and carbs
Fun to Make – my kids love to help making these because it’s sort of like making little pizzas
Beautiful – they are so darn pretty with all those colors and layers
Uses up Leftovers – it’s a great way to use up extra cranberry sauce
So Flavorful – you are hitting all the notes you want in a side dish…sweet, salty, tangy — and the textures are amazing…creamy, crunchy
What to Eat with Sweet Potato Rounds
I mentioned that we like to eat these with Christmas dinner, and they go well with just about any holiday meal or Sunday dinner. Here are a few ideas:
We can’t wait to hear what you think of these and what you eat them with!
Roasted sweet potatoes topped with sweet and tangy cranberry sauce, salty feta, fresh thyme, toasted spiced hazelnuts and a fabulous honey balsamic drizzle…are you drooling?! You should be! These sweet potato rounds are the best healthy side dish!
More Sweet Potato Recipes:
Prevent your screen from going dark
Preheat the oven to 425° and set out a cookie sheet.
In a large bowl combine olive oil, orange zest, salt and pepper. Add sweet potato rounds to the bowl and toss to coat evenly.
One by one, in an even layer, place the sweet potatoes on a large rimmed baking sheet, leaving space in between. Roast sweet potato slices for 10-12 minutes, until the bottom is golden.
Remove the pan from the oven and carefully flip the rounds over using a spatula. Return to the oven and continue roasting for an additional 10-12 minutes until they are golden.
Meanwhile, heat a small nonstick pan over medium heat and toss the hazelnuts until toasted, about 1 minute and then add the butter. Once melted, add the cinnamon and stir to coat for about 1 more minute, being sure the nuts aren’t browning much. Remove to a plate.
Remove the potatoes from the oven. Transfer to a serving platter and top each round with cranberry sauce, cheese, and nuts.
In a small dish, whisk the balsamic vinegar and honey until smooth. It will take a second to emulsify. Using a spoon, drizzle honey vinegar over the tops of the rounds and garnish with fresh thyme. Serve immediately.
Buy in the brick and never the pre-crumbled for the best flavor and texture
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