Baked Feta

Introducing our Baked Feta, a cheese like you’ve never known before! Get ready for a game-changer appetizer for your next get together!

Have you ever wondered what pure joy tastes like? Look no further than this sensationally creamy, astonishingly flavorful, Baked Feta!

Imagine a decadent block of feta cheese, creamy and soft with colorful vegetables, all in a citrusy, herb-infused olive oil.

The moment it comes out of the oven, you’re greeted with soft, bursting cherry tomatoes and a feta so tender, it practically begs to be scooped onto a warm slice of bread or a crunchy pita chip.

With hints of garlic, pops of chili, briny olives and the fresh tang of lemon, this simple and easy appetizer will win hearts of your friends and family, big time.

Baked Feta Recipe

Have you even wondered what happens to Feta Cheese when baked in the oven? Unlike cheeses like mozzarella or cheddar, which melt into a gooey, stringy texture, feta has its own unique melting profile.

When exposed to heat, feta doesn’t turn into a liquid puddle. Instead, it softens beautifully, becoming creamy and spreadable, perfect for smearing on a piece of crusty bread or blending with other ingredients in the dish.

This transformation is due to its lower fat content and higher salt and acidity levels compared to other melting cheeses. The result is a cheese that becomes incredibly creamy and luxurious, but maintains its essential character and shape.

Today, our block of feta is surrounded by cherry tomatoes that have popped into sweet, juicy morsels, briny olives, and bell peppers and onions that are tender and full of flavor. Everything is beautifully coated in a lemony, herby olive oil.

Ingredient Notes

• Feta Cheese – Go for a high-quality, block-style feta for the best results. The creamier the better! Sheep’s milk feta tends to be richer and tangier.
• Garlic – We like to cut it into thin slices.
• Bell Peppers – Both red and yellow for more color and more flavor.
• Red Onion – They are naturally sweet.
• Cherry Tomatoes – Choose ripe but firm tomatoes.
• Olives – We used kalamata and pitted green olives.
• Lemon – The tang is great along with garlic and herbs.
• Olive Oil – We are using extra virgin olive oil but you can use any olive oil.
• Dried Oregano – Just a little for an herby touch.
• Chili Flakes – Adjust the heat to your liking.
• Salt and Pepper – A pinch of each is usually enough, especially since feta is naturally salty.
• Fresh Herbs – For a fresh contrast to the baked elements. Use any or all which is available after baking (today we used thyme).
• Serving Options – Whether it’s toasted bread, baguette, pita chips, or crackers, make sure they are sturdy enough to scoop up all the goodness!

How to Make Baked Feta

1. Preheat Your Oven: Get that oven heating to 400°F. This high heat is essential for softening the feta and roasting the veggies to perfection.

2. Prepare the Baking Dish: Place the block of feta right in the center of an oven-proof dish. Frame feta block with your thinly sliced garlic, bell pepper pieces, olives, red onion wedges, and cherry tomatoes. Slice the remaining half of the lemon and place around the dish.

3. Make Olive Oil Mixture: In a small bowl, whisk together the juice from half of the lemon, olive oil, dried oregano, and chili flakes. Don’t forget a pinch of salt and pepper to taste!

4. Drizzle: Pour this flavorful concoction over your prepped feta and vegetables. Gently toss the vegetables to make sure they’re well-coated.

5. Time for the Oven: Bake for 25-30 minutes. You’ll know it’s ready when the feta has softened to creamy bliss and the tomatoes look like they’re on the brink of bursting.

6. Garnish : Finish off with sprigs of fresh thyme, oregano, and/or basil. This adds not only flavor but also a splash of color that will make your dish the star of any table. (You can also drizzle fresh extra virgin olive oil all over)

7. Serve: Accompany this melty, creamy, veggie-packed spectacle with toasted bread, baguette, pita chips, or crackers.

Alpana’s Tips and Tricks

• What Dish to Use: Use an oven-safe dish for this recipe like a small baking pan. A small cast iron skillet is also a good option.
• Oil Matters: Use a high-quality extra virgin olive oil for the most robust flavor. Trust me, it makes a difference.
• Fresh Over Dry: If you have fresh oregano, thyme, or basil, feel free to substitute the dried herbs. Just remember, you’ll need about three times the amount when using fresh.
• Cherry Tomato Choice: Go with juicy, fresh cherry tomatoes that will roast beautifully. You can also use multi color cherry tomatoes for more color in your dish.
• Test for Tenderness: To ensure your feta has reached peak creaminess, poke it gently with a fork. It should yield easily but not fall apart.
• Serve Immediately: Serve this dish right away when the feta comes out of the oven creamy and soft, as it can harden if left to sit.

Possible Variations

1. Drizzle Honey: Try drizzling honey over the feta or mix in with olive oil. As it bakes, the honey will caramelize, adding a layer of sweet complexity that complements the saltiness of the feta and the savoriness of the veggies.
2. Different Herbs: Use different fresh herbs like rosemary, mint, or parsley for a different aromatic twist.
3. Veggie Twist: Switch out or add different vegetables like zucchini, artichoke hearts, sun dried tomatoes, capers or asparagus to vary the taste.
4. Go Nuts: A sprinkle of toasted pine nuts or slivered almonds can add a great crunch to the final dish.
5. Make it into Baked Feta Pasta: Simply cook your preferred pasta according to package instructions until al dente. Drain the pasta and add it directly to the baking dish with the baked feta and veggies. Stir everything together, making sure the pasta is well-coated with that glorious, cheesy sauce. The heat from the pasta will help meld all the flavors, turning your Baked Feta Medley into an irresistibly delicious Baked Feta Pasta!

This Baked Feta is the perfect way to start any meal, or can be a light meal by itself. It’s like a little trip to the Mediterranean right from your kitchen.

Simple to make, yet packed with flavor, it’s the appetizer everyone will be talking about the minute they dunk their bread into it.

Just plop everything in your baking dish and relax and enjoy the company while your trusty oven whips up an amazing dish for you all!

More Great Appetizers:
Melitzanosalata
Shrimp de Jonghe
Tomato Confit
Shish Tawook
Keftdes
Arepas

Baked Feta (Easy Appetizer)

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This easy Baked Feta recipe features soft feta with a mix of veggies in an olive oil base. Great appetizer option!

Print

Ingredients

• 6-8oz feta cheese block
• ½ red bell pepper, sliced into strips
• ½ yellow bell pepper, sliced into strips
• ¼ red onion, sliced
• 1 pint cherry tomatoes on vine (can sub with multi-color)
• 3 garlic cloves, thinly sliced
• ½ cup olives (we used a mix of kalamata and green olives)
• 1 lemon, divided
• ⅓ cup extra virgin olive oil
• 1 tsp oregano
• ½ tsp red chili flakes
• ¼ tsp salt
• ¼ tsp pepper
• thyme sprigs/fresh basil for garnish

Instructions

1. Preheat the oven to 400°F
2. In a small bowl, mix extra virgin oil, juice of half lemon, oregano, chili flakes, salt and pepper.
3. Place the feta block in the center of an oven proof baking dish. Surround the block with cherry tomatoes, bell peppers, olives, red onion and garlic cloves. Slice the other half of the lemon into slices or wedges and arrange them around.
4. Pour the olive oil mixture over the feta, peppers, onions and tomatoes and gently toss it with the vegetables.
5. Bake for 25-30 minutes, or until the feta has softened, tomatoes are starting to burst, and veggies are caramelized.
6. Cut the vine off the tomatoes. Garnish with herbs.
7. Serve it right from the baking dish with baguette, crackers or pita chips .

Notes

1. Drizzle a little honey on the feta block in the last 5 minutes of baking. Broil it a bit to get a little caramelization on top.
2. Serve Immediately: Serve this dish right away when the feta is creamy and soft, as it may begin to harden if left to sit.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 227Total Fat 20gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 13gCholesterol 29mgSodium 487mgCarbohydrates 7gFiber 2gSugar 4gProtein 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.