Mediterranean Baked Feta Appetizer (Print version)

Warm baked feta topped with tomatoes, olives, and herbs, perfect for sharing with crusty bread.

# What you'll need:

→ Dairy

01 - 7 oz block feta cheese

→ Vegetables

02 - 9 oz cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 2 cloves garlic, thinly sliced

→ Olives & Aromatics

05 - 2 oz Kalamata olives, pitted
06 - 2 tbsp fresh oregano leaves (or 1 tsp dried oregano)
07 - 1 tbsp fresh thyme leaves

→ Pantry

08 - 3 tbsp extra virgin olive oil
09 - 1/2 tsp freshly ground black pepper
10 - 1/2 tsp red chili flakes (optional)
11 - Zest of 1 lemon

→ To Serve

12 - Crusty bread or pita (gluten-free if needed)

# How to make it:

01 - Preheat the oven to 400°F.
02 - Place the feta block in the center of a small ovenproof dish or skillet.
03 - Surround the feta with cherry tomatoes, red onion slices, garlic, and olives.
04 - Sprinkle the oregano, thyme, black pepper, and chili flakes (if using) over the cheese and vegetables.
05 - Drizzle everything generously with olive oil.
06 - Bake for 20–25 minutes, until the feta is soft and lightly golden, and the tomatoes are blistered.
07 - Remove from the oven, top with fresh lemon zest, and serve immediately with warm bread or pita.

# Expert suggestions:

01 -
  • The cheese becomes impossibly creamy and almost molten in the center while developing a golden crust that you will want to eat straight from the dish
  • Everything cooks in one pan so you get maximum flavor with minimal cleanup
02 -
  • Resist the urge to use crumbled feta because it will not give you that same luscious creamy center that everyone loves
  • Let it rest for just a couple of minutes out of the oven so the cheese sets slightly making it easier to scoop
03 -
  • Use a cast iron skillet if you have one because it holds heat so well and keeps everything warm at the table
  • If your feta seems especially salty skip adding any extra salt to the dish

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