Baked Feta with Tomatoes is an easy Greek-inspired appetizer that’s ready in under 25 minutes. Serve with bread or eat like this!
Here’s a recipe inspired by our last trip to Greece (which seems so long ago now). Unlike our last recipe, which we felt was an authentic Greek take, this one is simply a riff on a dish we enjoyed.
A baked feta cheese recipe inspired by Greece
We’ve grown to love a particular baked feta appetizer that’s prepared a variety of ways but always delicious: melty, gooey feta in a tomato sauce, sometimes with onions or peppers, sprinkled with a few herbs. A waiter brought it to us and said, “Feta in the oven!” We loved that way of describing it and only found out afterwards that it was the accepted English translation on most menus. So, Feta in the oven it was! Alex even recreated it several times in Greece in the kitchen of our rental house.
Read this: Santorini, Greece Travel Guide
During our stay in Greece we baked feta with regular fresh tomatoes and it turned out wonderful. Of course, when we went back to the States we couldn’t quite replicate it and still ended up with a watery mess! Switching to cherry tomatoes solved our water problem and tasted pretty tasty too, so we used that method here. However, neither was the concoction we had in the restaurants, which was more tomato sauce and gooey (if anyone has any recommendations for such a recipe, let us know!).
Either way, it’s a sparkling and fresh appetizer, easy to make and pop in the oven for some guests, or with a glass of wine on a Friday night. It’s also a good “fly away” recipe; The concept is very simple and the quantities below can be used as a guide. As we noted, the serving size is a modest appetizer for four people, but it’s easy enough to double that for a larger serving, so keep that in mind when planning ingredients.
Have you tried baked feta? What’s your favorite variant? We would like to know.
Looking for more Greek recipes?
This recipe is…
Vegetarian and gluten free.
The description
Baked Feta with Tomatoes is an easy Greek-inspired appetizer that’s ready in under 25 minutes. Serve with bread or eat like this!
- 8th at ten cherry tomatoes*
- 1 clove of garlic
- 2 tablespoons fresh parsley
- ten Kalamata olives
- 4 at 5 ounce block feta cheese
- 1 tbsp olive oil
- ½ teaspoon dried oregano
- Kosher salt
- Preheat oven to 400ºF.
- Halve the cherry tomatoes and add a few pinches of kosher salt. Finely chop the garlic. chop parsley
- Place tomatoes, garlic, parsley and Kalamata olives in a small casserole dish and garnish with feta. Drizzle with olive oil and sprinkle with dried oregano.
- Bake until feta cheese is warm and soft, about 18 minutes. Serve immediately with crackers, flatbread or bread.
Remarks
*Note that serving size is a modest appetizer for four people. The recipe can easily be doubled for a larger portion.
- Category: aperitif
- Method: Cooked
- Kitchen: Mediterranean Sea
- Diet: vegetarian
