• Gather all ingredients before starting recipe.
• Pre heat oven to 375°F

Feta Spread

• Mix together 1/2 cup sour cream and 6 oz Feta cheese crumbled. Set aside until ready to serve.

Baguette

• Drizzle 3 tbsp olive oil on the sliced baguette and place slices on a sheet of aluminum foil placed on the highest rack in your oven. Turn the oven to broil, and toast the baguette slices until nicely golden, then turn and toast the other side.
  
• Remove when toasted and set aside until ready to assemble the tomato platter.

Tomatoes

• Gently toss 1 lb multi-colored cherry tomatoes in a medium mixing bowl with 1 1/2 tsp Za'atar Spice Mix, season with kosher salt and black pepper, 3 tbsp olive oil 1 clove grated garlic.
  
• Spread the tomatoes on one half of an aluminum foil lined cookie sheet and spread 1 16 oz can corn corn olive oil. Toss corn gently to combine, keeping the corn separate from the tomatoes.
  
• Roast tomatoes and corn in a 375°F oven for about 45 minutes or until the tomatoes have lost their juice and the corn is nicely toasted.

Serving

• Spread the feta cheese combination on the bottom of a serving platter or a wooden board.
• Top the center of the platter with the toasted corn, sprinkling some kernels at the outer edges of the platter.
• Top the corn with the roasted tomatoes, slightly mounding the tomatoes in the middle of the platter.
• Stack the toasted baguette slices to one side of the platter and serve warm.