Step 1

Preheat the broiler/grill on high and set the oven rack in the top position.

Step 2

Simmer the oil, garlic and red pepper flakes in a large skillet over low heat for 2 minutes or so, to soften and mellow the garlic. Add the tomatoes and a pinch or two of salt, and simmer for 3-4 minutes, until the tomatoes start to soften and release their juices.

Step 3

Pour tomatoes and juices into the casserole, use a spoon to clear an area in the middle of the pan, and add the blocks of feta. Alternatively, if using a cast iron skillet or another oven-ready skillet, you can skip the casserole dish and simply add the blocks of feta to the skillet.

Step 4

Place the pan in the oven, under the broiler, for 3-4 minutes, until the feta is soft and golden brown in spots, and some of the tomatoes have blistered.

Step 5

Serve this dish hot, straight from the pot. Sprinkle on the fresh basil, set the pot out on the table on a trivet, alongside a basket of fresh sliced baguette or crostini (see notes), with a serving spoon, small appetizer plates or shallow bowls, and teaspoons.