Mediterranean Baked Feta

This Mediterranean Baked Feta is an irresistible, quick and easy summer appetizer. Pile salty feta with sweet cherry tomatoes and herbs and heat in the oven until warmed throughout. Easy peasy!

This appetizer was on my list to try for quite some time (almost 2 years!) before I finally got around to trying it. I don’t know why I always passed over it – probably because my husband wouldn’t touch most of what is in this dish.

I’m really glad I had the opportunity to leave him home and try this – 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 served it again later on for another Mom’s night out and the dish was polished off in record time. It was a hit with everyone.

And it’s easy to see why. Personally, I loved the brightness of this dish – fresh tomatoes and herbs (I loaded it up!), salty feta…. Everything warmed  so that the cheese was spreadable and the natural sweetness of the tomatoes came out. And the smell – amazing! 

Needless to say, this appetizer will be on regular rotation for my mom’s nights.

Recipe Notes for Mediterranean Baked Feta:

• I usually make this recipe without the olives, as you can see in the photos. I have made it with the olives and enjoyed it, but too many of my guests aren’t fans.
• Serving Suggestions: I like to serve this with pita pieces, although you can also do pita chips or crackers. 

Have you tried this recipe? Leave me a comment and rate the recipe, or tag me using @booksncooks and #booksncooks on Instagram.

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Mediterranean Baked Feta

This Mediterranean Baked Feta is an irresistible, quick and easy summer appetizer. Pile salty feta with sweet cherry tomatoes and herbs and heat in the oven until warmed throughout. Easy peasy!

Course Appetizer

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 Servings

Calories 276 kcal

Author Liz

Ingredients

• 1 pint cherry or grape tomatoes halved (about 2 cups of tomatoes)
• 1/4 c. red onion small diced
• 1/3 c. olives small dice (optional)
• 1 tsp. extra-virgin olive oil
• 2 Tbs. freshly chopped parsley divided
• freshly ground pepper
• 8-10 oz. feta
• fresh pita or pita chips for serving

Instructions

1. Preheat oven to 350.
2. In a medium bowl, toss tomatoes, onion, olives, olive oil, 1 Tbs. parsley, and freshly ground pepper until combined.
3. Place feta in the center of an oven-safe dish. Top with tomato mixture.
4. Baked 15 minutes, until feta is warmed throughout and slightly softened. Remove from oven and sprinkle with remaining 1 Tbs. parsley.
5. Serve hot or at room temperature with sliced pita or pita chips. (May reheat  to soften cheese, as desired).

Recipe Notes

• A serving is about 2 ounces of feta with topping.
• Nutrition calculated based on 8 ounces of feta, with 4 servings. 

This recipe was adapted from The Sprouted Kitchen Cookbook via Smitten Kitchen

This recipe was updated in June 2020 with new photos and a recipe card. The recipe remains unchanged.