I am IN LOVEEEE with this creamy baked feta!!! I already have a major thing for feta cheese, but having it in this warm, slightly melty, creamy version is just something else. 

My husband and I tried a variation of this at a local lunch favorite of ours and from the first bite, I was hooked! I knew it would be fairly simple to recreate, and went home and did just that. I’ll be honest, you don’t even actually need a recipe for this one but I’m including mine down below.

My usual favorite way to eat feta is in Greek Salad. I can’t get enough of the combination of the salty feta with the freshness of cucumbers, mint and tomatoes alongside the spice from red onions and the briney-ness of kalamata olives. This creamy baked feta is an amazing variation of that because the flavors all mellow out and come together so well. I never would have thought I would enjoy feta warmed up, but this proved I didn’t know what I was thinking ;). 

It all starts with some good quality feta cheese in block form. I’ve tried this with French feta as well as Greek feta and both have worked out wonderfully. The French feta is a bit creamier and softens a little more than the Greek when baked, but you still get a warm, soft feta with either version. Just lay the feta in an ovenproof dish and top it with some mini heirloom tomatoes, kalamata olives, some thinly sliced red onion and olive oil, then bake it up and in less than 20 minutes, you’ve got a delicious, crowd pleasing appetizer to go with your meal or even an addictive snack  for anytime of the day. I like to top it with some fresh basil after it comes out of the oven and serve it with pita chips, any warm bread and sliced cucumber on the side. 

So many things about this dish are great. Besides it obviously being SO delicious, it’s adaptable, and can easily be made for a crowd. You can prepare everything ahead and have it sitting in the fridge ready to pop in the oven right before serving. Try this out once and it will instantly become a favorite…at least that’s what happened for me!

Creamy Baked Feta with Mini Heirloom Tomatoes

2018-01-19 13:57:08

Serves 2

This creamy baked feta with mini heirloom tomatoes is that perfect appetizer you'll want over and over again and wonder how it took you so long to discover it!

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Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Prep Time

5 min

Cook Time

20 min

Total Time

25 min

Ingredients

1. 4 oz block of Feta Cheese
2. 6-8 Mini Heirloom Tomatoes, halved
3. 4-6 Kalamata Olives, pitted
4. A few thin slices of Red Onion
5. 1-2 tbsp Olive Oil
6. 1/4 tsp Dried Oregano
7. 1/8 tsp Crushed Red Pepper (or to taste)
8. 1 clove Garlic, crushed (optional)
9. 3-4 Basil Leaves, chopped
10. Pita Bread or Chips, to serve
11. Sliced Cucumber, to serve

Instructions

1. Preheat oven to 400°F
2. In an ovenproof dish, lay the feta then top with the halved heriloom tomatoes, red onion and olives.
3. Whisk together the olive oil, oregano, crushed red pepper and garlic, if using, and drizzle over the feta cheese.
4. Bake in preheated oven for 15-20 minutes until the feta has softened and the vegetables have wilted.
5. Top with fresh chopped basil. Serve immediately with bread, pita chips and cucumber slices and enjoy!

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