Baked feta with cherry tomatoes & olives on crispy naan

How Maurice does it

1. 1

   Preheat the oven to 190°C (375°F).

2. 2

   If using large naan, use a round metal cutter to cut smaller circles from the flatbread. Set aside.

3. 3

   Drizzle a little olive oil into a silver pan over medium heat. Place the naan circles in the pan and cook until crispy and golden on both sides. Remove and set aside on a wooden cutting board.

4. 4

   In a glass baking dish, add the cherry tomatoes (remove stems) and both dark purple and green olives.

5. 5

   Place the blocks of feta cheese among the tomatoes and olives.

6. 6

   Sprinkle with fresh thyme, dried Provençal herbs, minced garlic, and salt to taste.

7. 7

   Drizzle olive oil over all the ingredients in the baking dish.

8. 8

   Place the baking dish in the preheated oven and bake for 25 minutes, until the feta is soft and the tomatoes have burst.

9. 9

   Remove from the oven. Using a fork, gently mash the feta and mix it with the cooked tomatoes and olives.

10. 10

    To serve, take one of the small crispy naan circles, spoon some of the baked mixture onto it, fold, and secure with a toothpick. Repeat with the remaining naan and mixture.