• Pane Turano
• 1 ½ lbs cherry tomatoes
• 2 cloves garlic, very thinly sliced
• 4 fresh thyme sprigs
• 4 fresh oregano sprigs
• 1 cup olive oil
• Kosher salt
• 12 oz crumbled feta cheese
• ¼ cup + 2 tbsp olive oil

① Preheat the oven to 375F°. Add the cherry tomatoes, sliced garlic, and fresh herbs to a 12″ cast-iron skillet. Cover with the olive oil, season with a pinch of salt, and toss to combine. Roast for 35-40 minutes, or until the tomatoes are soft and caramelized.
② Preheat the grill over medium-high heat. Coat each slice of bread with a good amount of olive oil on both sides. Grill the bread until slightly charred and crisp, just a minute or so per side. Transfer the bread to a cutting board and cut each piece in half.
③ In a food processor, combine the feta, olive oil, and water. Blend for a few minutes until smooth and creamy, scraping down the sides of the bowl as needed.
④ Spoon the feta cheese into a bowl. Add the roasted tomatoes over top, along with a generous drizzle of the oil from the skillet. Top the tomatoes with a few thyme and oregano leaves, flaky sea salt, and freshly cracked black pepper. Serve the bread alongside.