This baked feta and tomatoes dish makes a great summer appetizer, combining sweet and salty flavors. Serve with crusty bread, pita chips, or crackers.
Ingredients
- block Greek feta cheese: 1 piece (7 ounce)
- honey: 1 Tbsp
- drizzle of olive oil:
- cherry or grape tomatoes: 2 cups (halved)
- Kalamata olives: 0.33333 cup (halved)
- red onion: 0.33333 cup (thinly sliced)
- olive oil: 2 Tbsp
- clove garlic: 1 piece (minced)
- oregano: 1 tsp (dried)
- salt and freshly ground black pepper: (to taste)
- fresh basil: (for garnish, chopped, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Place the feta cheese in the center of a baking dish. Spread with honey and drizzle with olive oil.
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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.
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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.
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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.
