Pan-Fried Cherry Tomatoes with Basil & Feta over Toast

Directions

1. Slice the shallots thinly into rings and set them aside.
2. Heat a nonstick skillet over medium heat and add a pat of unsalted butter, letting it melt and coat the bottom.
3. Add the shallots to the pan and cook, stirring often, until they become soft and lightly caramelized, about 2–3 minutes.
4. Wash the grape tomatoes and cut them in half crosswise; trim the ends if needed.
5. Stir the halved tomatoes, minced garlic, and a pinch of oregano, salt, and pepper into the skillet. Cook, stirring frequently, until the tomatoes soften and their juices thicken, about 3–4 minutes.
6. Toast the slices of whole grain bread until lightly browned and warm.
7. Wash and dry the basil, then roll the leaves and cut into thin ribbons.
8. Add the basil ribbons to the skillet and give a final stir. Remove from heat and spoon the tomato mixture over the toasted bread, top with crumbled feta, and serve.