Mediterranean Baked Feta with Tomatoes

Name: Mediterranean Baked Feta with Tomatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings servings
Cuisine: American
Ingredients: 1 cup cherry tomatoes, halved; 1/3 cup chopped, pitted Kalmata olives; 1 clove garlic, minced; 1/4 cup thinly sliced red onion; 2 tablespoons finely-chopped fresh flat-leaf parsley, divided; 1 teaspoon dried oregano; 1 teaspoon olive oil; Freshly ground black pepper; 1 8- to 10-ounce block feta; Crackers, flatbread*, pita chips, or crostini, for dipping

Jennifer

11 months ago

Cuisine: American

Categories: Appetizers, Cheese Dishes & Mediterranean Diet

Recipe Source: Smitten Kitchen

Mediterranean Baked Feta with Tomatoes is a simple yet flavorful dish that celebrates the vibrant flavors of Greece. A block of creamy feta cheese is nestled in a baking dish amongst a colorful medley of ripe tomatoes, olives, capers, and aromatic herbs like oregano and thyme. Drizzled with olive oil and baked to perfection, the feta becomes soft and gooey, while the tomatoes burst with juicy sweetness. The combination of salty feta, sweet tomatoes, briny olives, and fragrant herbs creates a symphony of flavors that's perfect for dipping crusty bread or serving alongside grilled meats or fish. This dish is a celebration of Mediterranean cuisine, offering a taste of sunshine and warmth in every bite.

Mediterranean Baked Feta with Tomatoes recipe - American easy difficulty dish

Tags:

sandwiches

Difficulty: EASY

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving Size: 6 servings

Ingredients:

1 cup cherry tomatoes, halved
1/3 cup chopped, pitted Kalmata olives
1 clove garlic, minced
1/4 cup thinly sliced red onion
2 tablespoons finely-chopped fresh flat-leaf parsley, divided
1 teaspoon dried oregano
1 teaspoon olive oil
Freshly ground black pepper
1 8- to 10-ounce block feta
Crackers, flatbread*, pita chips, or crostini, for dipping

Directions:

In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, olive oil and a few grinds of pepper.
On a grill: Heat your grill to medium-high. Set the feta block in the middle of a piece of foil. Pile the tomato mixture on top of the feta. Fold up the edges of the foil so that it will hold in any liquid as it cooks. Place the packet straight on a grill for 15 minutes to warm it through. Remove from grill and transfer to plate or serving dish.
In the oven: Heat oven to 400°F. Check to see that your dish is oven-proof. (I didn’t!) Place the block of feta in the middle of your dish. Pile the tomato mixture on top of the feta. Bake for 15 minutes.
Both methods: The feta will not melt, just warm and soften. Garnish with parsley and serve with crackers; eat immediately. As it cools, the feta will firm up again. We found that the dish could be returned to the oven to soften it again. We did this with leftovers, too.

Ingredients:

1 cup cherry tomatoes, halved

1/3 cup chopped, pitted Kalmata olives

1 clove garlic, minced

1/4 cup thinly sliced red onion

2 tablespoons finely-chopped fresh flat-leaf parsley, divided

1 teaspoon dried oregano

1 teaspoon olive oil

Freshly ground black pepper

1 8- to 10-ounce block feta

Crackers, flatbread*, pita chips, or crostini, for dipping

Directions:

In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, olive oil and a few grinds of pepper.

On a grill: Heat your grill to medium-high. Set the feta block in the middle of a piece of foil. Pile the tomato mixture on top of the feta. Fold up the edges of the foil so that it will hold in any liquid as it cooks. Place the packet straight on a grill for 15 minutes to warm it through. Remove from grill and transfer to plate or serving dish.

In the oven: Heat oven to 400°F. Check to see that your dish is oven-proof. (I didn’t!) Place the block of feta in the middle of your dish. Pile the tomato mixture on top of the feta. Bake for 15 minutes.

Both methods: The feta will not melt, just warm and soften. Garnish with parsley and serve with crackers; eat immediately. As it cools, the feta will firm up again. We found that the dish could be returned to the oven to soften it again. We did this with leftovers, too.