Olive and Lemon Baked Feta - alive magazine

Ingredients

• 1 cup (250 mL) unsalted crushed tomatoes
• 1 garlic clove, minced
• 1 tsp (5 mL) crushed red pepper flakes
• 8 oz (225 g) sheepís milk feta cheese
• 1 cup (250 mL) pitted green olives, drained and halved
• 1 Tbsp (15 mL) lemon zest
• 1 Tbsp (15 mL) rosemary leaves, coarsely chopped
• 1 tsp (5 mL) thyme leaves, chopped
• 2 Tbsp (30 mL) pine nuts
• 1 tsp (5 mL) extra-virgin olive oil
• Freshly ground black pepper