Preheat your oven to 400°F (200°C). In your baking dish, add the halved cherry tomatoes, minced garlic, dried oregano, olive oil, salt, and pepper. Toss lightly to coat everything evenly.
Place the block of feta right in the center of the tomatoes. Drizzle a little extra olive oil over the feta and tomatoes for an extra golden finish.
Bake the feta and tomatoes for about 30 minutes, or until the tomatoes have softened and started to burst, and the feta is golden and slightly melted on top.
While the feta and tomatoes bake, bring the vegetable or chicken broth to a simmer in your saucepan. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente.
Once the feta and tomatoes are baked, remove them from the oven. Using a fork or spoon, mash the feta and tomatoes together in the baking dish to create a creamy sauce. Stir in the cooked orzo and mix gently to ensure the pasta is coated evenly.
Stir in the chopped fresh basil leaves just before serving to add a burst of fresh flavor and vibrant color.
