blistered tomatoes and feta with orzo

0 Heat the oven to 400°F with one rack in the center and one in upper third. Thinly slice two of the garlic cloves and mince the other two.
1 Add the tomatoes and sliced garlic to a broiler-safe braiser, high-sided skillet, or 9-inch baking dish. Drizzle with 1 tablespoon of the oil and season with 1 teaspoon salt, 1/4 teaspoon red pepper flakes, and several grinds black pepper. Toss to coat.
2 Nestle the feta into the pan and drizzle with 1 tablespoon oil. Bake on the center rack until the tomatoes just begin to split, about 20 minutes. Transfer to upper rack and broil until everything is blistered to your liking, 5 to 8 minutes.
3 Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium heat until shimmering. Add the minced garlic and cook until fragrant, ~1 minute. Add the orzo and toast until just beginning to brown, about 2 minutes. Add the tomato paste, balsamic, and remaining 1/4 teaspoon red pepper flakes and stir to coat the orzo.
4 Add the beans, 2½ cups water and 1 teaspoon salt and bring to a boil. Reduce the heat to maintain a simmer and cook, uncovered, stirring often, until the orzo is al dente, 10-12 minutes (it will continue to absorb any remaining liquid off the heat). Taste and season with more salt (you’ll likely need at least 1/2 teaspoon).
5 Remove from the heat, add the spinach and basil, and stir until wilted. Divide between bowls and top with feta and tomatoes. Top with more basil and serve with a toasty baguette.