Baked Feta Recipe
User Reviews
5
Baked Feta Recipe
Description
This recipe arranges grape tomatoes and olives tossed with garlic, herbs, olive oil, and honey around a central block of feta cheese in a baking dish. The feta, preferably a creamy, brined variety, is drizzled with olive oil and sprinkled with dried herbs and red pepper flakes. Baking the dish at 350°F softens the cheese and intensifies the flavors. A final honey glaze and brief broil create a golden top layer on the feta.
The finished dish combines softened, slightly caramelized feta that retains some firmness with juicy roasted tomatoes and olives providing bursts of tartness and saltiness. The herbs and red pepper flakes introduce warm and aromatic notes, making it a flavorful appetizer or snack. Serving this with toasted crostini or pita chips allows for dipping and spreading the warm mixture.
The recipe suggests storing leftover roasted vegetables separately in an airtight container refrigerated for up to three days, while the baked feta itself should be eaten fresh as it firms up when chilled. Variations include adding different herbs or adjusting oven temperatures and baking times depending on preference. Using a suitable ovenproof dish is important for even baking. This recipe serves approximately 6-8 people.
Ingredients
- 2 cups grape tomatoes or cherry tomatoes
- 1 cup olive preferably a medley of green olives and Kalamata olives, pitted
- 3 garlic minced, cloves
- 1 teaspoon oregano plus extra, dried
- 1 teaspoon basil plus extra, dried
- 4 tablespoon olive oil or EVOO (good quality), divided (use more oil if needed)
- 8 oz feta cheese choose a full-fat, brined feta cheese preferably and drain the liquid before baking (NOT CRUMBLED FETA, block
- red pepper flakes A pinch
- 2 ½ tablespoon honey divided (you can skip it but it provides a balance of flavors). Use sugar-free honey for a keto appetizer!
- basil optional (to garnish, fresh
- oregano optional (to garnish, fresh
- Crostini or (pita chips) to serve with
Instructions
- To start, place grape tomatoes and olives in a baking dish. Toss them well with minced garlic, dried oregano and basil, 3 tablespoon of olive oil, and 2 tablespoon of honey.
- Using a spoon, push the vegetables to the sides of the baking dish and place the block of feta cheese right in the middle.
- Drizzle the cheese with 1 tablespoon of olive oil (or more if you want) and sprinkle extra dried herbs on top and a good pinch of red pepper flakes.
- Bake at 350° F (180° C) for about 20-25 minutes on the middle rack until soft. Then, brush ½ tablespoon of honey on top of the feta cheese and broil it on the oven top rack until golden brown on top (about 3-5 minutes).
- Alternatively, you can bake the cheese at 430° F (220° C) for 10 minutes on the oven top rack, or until soft and charred. It will take less time to bake but the top can brown faster!
- Because we used honey in this baked feta recipe, we used the first method; otherwise, the top may have gotten too brown. Either way, the spreadable feta will be soft, but not melted!
- Serve it with fresh herbs such as fresh basil leaves (and/or oregano leaves) and crostini or pita chips.
Notes
- Store leftover roasted vegetables separately in an airtight container in the fridge for up to 3 days for use in other dishes.
- Eat the baked feta immediately, as it firms up and loses spreadability when cooled.
- If reheating leftovers, warm the feta in the microwave for 30-60 seconds; it will be warm but less soft than freshly baked.
- Use a creamy, brined full-fat feta cheese block rather than crumbled feta for best results.
- Serve with toasted crostini or pita chips for dipping the warm mixture.
- Adjust oven temperature and baking time if preferring a browned top without honey, using a higher heat and shorter bake with broil.
- Use an oven-safe baking dish that fits the ingredients comfortably for even roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 9g | 3% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 25mg | 8% |
| Sodium | 582mg | 24% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 502IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 162mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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