Ingredient:

• 1 block (5 to 8 ounces) feta cheese*
• 4 medium cloves garlic, peeled but left whole
• 1 pint (2 cups) cherry tomatoes
• ⅓ cup Kalamata olives, halved lengthwise and pitted (optional)
• 2 tablespoons extra virgin olive oil
• Pinch of red pepper flakes (optional, for heat)
• Freshly ground black pepper, to taste
• Salt, to taste
• 2 tablespoons thinly sliced fresh basil
• For serving: Crostini or baked pita wedges or crackers