Warm Feta with Tomatoes and Olives | RICARDO

Ingredients

• 1 block (7 oz/200 g) feta cheese, cut into 2 thick slices
• 2 tbsp kasha (roasted buckwheat)
• 1 tbsp pine nuts
• 2 cups (280 g) cherry tomatoes, quartered
• ½ orange bell pepper, seeded and diced
• ¼ cup (50 g) Kalamata olives, pitted and quartered
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) lemon juice
• 1 baguette, sliced (toasted, if desired)