Tasty Tuesday: Baked Feta + Beso Del Sol Sangria

With temps in the 90's today you're going to love a refreshing glass of chilled sangria at the end of the day. Beso Del Sol Sangria is imported from Spain with Tempranillo wine and blended with 100% natural citrus and fruit juices which make this the perfect summer drink. The bag-in-box concept is ideal for picnics in the park or an afternoon at the pool with friends.

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)

Ingredients: 
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

Directions:
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.

You can find Beso Del Sol Sangria at Angelo Caputo’s Fresh Markets in the Chicago area.

Disclaimer: I received a gift card to purchase Beso Del Sol Sangria at no cost to me, but all opinions are my own.

xoxo

PS