This baked feta and tomatoes dish makes a great summer appetizer, combining sweet and salty flavors. Serve with crusty bread, pita chips, or crackers.
Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::6
Ingredients
1 (7 ounce) block Greek feta cheese
1 tablespoon honey
drizzle of olive oil
2 cups halved cherry or grape tomatoes
1/3 cup halved Kalamata olives
1/3 cup thinly sliced red onion
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon dried oregano
salt and freshly ground black pepper to taste
chopped fresh basil for garnish (optional)
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Place the feta cheese in the center of a baking dish. Spread with honey and drizzle with olive oil.
In a small bowl, combine tomatoes, olives, red onion, olive oil, and garlic. Sprinkle with oregano, season with salt and pepper, and toss. Arrange the tomato mixture around the feta cheese.
Bake in the preheated oven until cheese is soft and tomato mixture is bubbly, 20 to 30 minutes. If you want more color, briefly place under the broiler.
Pat Bernitt
Garnish with fresh basil, if desired, and serve warm.
Cook’s Note
I’d recommend you choose a good-quality feta cheese made from sheep’s milk. It's meltingly soft and is simply the best! This combo is also delicious served over pasta, which is great if you have leftovers.