This appetizer has been on my list to try for quite some time (almost 2 years!). I don’t know why I always passed over it – perhaps because my husband wouldn’t touch most of what is in this dish. After making this a couple of week ago, I’m kicking myself for waiting so long. I whipped this together one Sunday in about 20 minutes (including baking time) for an afternoon of knitting and crocheting with my Mommy friends. I loved the brightness of this dish – fresh tomatoes and herbs (I loaded it up!), salty feta…. And the smell was amazing! Longest 20 minute car ride ever.
Mediterranean Baked Feta
Adapted from The Sprouted Kitchen Cookbook via Smitten Kitchen
- 1 pint (or more) cherry or grape tomatoes, halved
- 1/4 c. diced red onion, small diced
- 1/3 c. diced olives, small dice
- 1 tsp. extra-virgin olive oil
- 2 Tbs. freshly chopped parsley, divided
- freshly ground pepper
- 10 oz. feta
- fresh pita or pita chips, for serving
Preheat oven to 350.
In a medium bowl, toss tomatoes, onion, olives, olive oil, 1 Tbs. parsley, and freshly ground pepper until combined.
Place feta in the center of an oven-safe dish. Top with tomato mixture.
Baked 15 minutes, until feta is warmed throughout and slightly softened. Remove from oven and sprinkle with remaining 1 Tbs. parsley.
Serve hot or at room temperature with sliced pita or pita chips. (May reheat to soften cheese, as desired).