I paired the sweet sangria with a baked feta recipe for a delicious summer appetizer. The warm feta with olives and tomatoes was a fresh and easy recipe that paired perfectly with a chilled glass of Beso Del Sol Sangria.
Baked Feta (adapted from A Couple Cooks)
8-10 cherry tomatoes
4-5oz block of feta cheese
8-10 Kalamata olives
1 tablespoon extra virgin olive oil
1/2 teaspoon dried oregano
salt & pepper
Preheat oven to 400 degrees Fahrenheit. Slice the cherry tomatoes in half and add a few pinches of salt. Place the feta in a small oven-proof dish and top with tomatoes and Kalamata olives. Drizzle with extra virgin olive oil and sprinkle with oregano. Bake for 15-20 minutes until soft. Serve immediately with crackers, pita, or fresh bread.
Disclaimer: I received a gift card to purchase Beso Del Sol Sangria at no cost to me, but all opinions are my own.