16 In Appetizers

Baked Feta with Tomatoes

Baked Feta with Tomatoes | A Couple CooksBaked Feta with Tomatoes | A Couple CooksBaked Feta with Tomatoes | A Couple CooksBaked Feta with Tomatoes | A Couple Cooks

Here’s another recipe inspired by our recent trip to Greece (which seems so long ago, now). Contrary to our last recipe that we claimed as an authentic Greek rendition, this one is simply a riff on a dish we enjoyed.

We came to love a certain baked feta appetizer, prepared in different ways but always delicious: melty, gooey feta in a tomato sauce, sometimes with onions or red peppers, sprinkled with a few herbs. One server brought it out to us and declared, “Feta in the oven!” We loved this way to describe it, learning only afterwards that this was the accepted English translation on most menus. So, feta in the oven it was! Alex even recreated it a few times while in Greece in the kitchen of our rental home.

While in Greece, we baked the feta with fresh, standard tomatoes and it turned out beautifully. Of course when we came home to the US, we somehow could not quite replicate it, always ending up with a watery mess! Switching to cherry tomatoes solved our water problem and also tasted quite delicious, so we’ve used that method here. However, neither are the preparation that we had in restaurants, which was more tomato-saucy and gooey: if anyone has any recommendations for a recipe of this type, let us know!

In any case, this is a vibrant, fresh appetizer that’s easy to prepare and slide in the oven for some dinner guests, or on a Friday evening in with a glass of wine. It’s also a good recipe for “winging it”; the concept is very simple, and the quantities below can be used as guidelines. As we’ve noted, the portion is a modest appetizer for four, but it’s quite easy to double it for a more substantial portion, so keep that in mind when you’re planning the ingredients.

Have you tried baked feta? What’s your favorite variation? We’d love to know.

Baked Feta with Tomatoes
 
Note that the portion size is a modest appetizer for four. For a more substantial portion, the recipe is easily doubled.
by:
Serves: 4 as a small appetizer
What You Need
  • 8 to 10 cherry tomatoes
  • 1 clove garlic
  • 2 tablespoons fresh parsley
  • 4-5 ounce block of feta cheese
  • 10 Kalamata olives
  • 1 tablespoon olive oil
  • ½ teaspoon dried oregano
  • Kosher salt
What To Do
  1. Preheat oven to 400F.
  2. Slice 8 to 10 cherry tomatoes in half, and add a few pinches kosher salt. Finely mince 1 clove garlic. Chop 2 tablespoons fresh parsley.
  3. Place the feta in a small oven-proof dish. Top with tomatoes, garlic, parsley, and 10 Kalamata olives. Drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon oregano.
  4. Bake for 18 minutes, until soft. Serve immediately with crackers, pita, or bread.

 

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16 Comments

  • Reply
    Kathryn
    June 19, 2014 at 5:58 am

    Well, you’ve managed to combine pretty much all of my favourite things in one delicious bowl here!

  • Reply
    Sara {Home is Where The Cookies Are}
    June 19, 2014 at 7:38 am

    Oh, yum! I used to make something like this a couple of summers ago and I forgot about it! I never added the tomatoes though. I would put a brick of feta on a sheet of foil, drizzle in olive oil, then sprinkle fresh thyme and chopped, fresh oregano over the top – then wrap it up and cook it on the grill. Super yum! I’m guessing the wateriness comes from American tomatoes. . . . :( I bet it’s a different, very natural variety over there that we just can’t get here.

  • Reply
    Olivia - Primavera Kitchen
    June 19, 2014 at 11:02 am

    Wow… summer in a bowl!!! Love love love.

  • Reply
    Katrina @ Warm Vanilla Sugar
    June 19, 2014 at 12:16 pm

    I am in love with how simple this is! So yummy!

  • Reply
    Amy @ Parsley In My Teeth
    June 19, 2014 at 12:20 pm

    It’s hard to beat a fresh Greek salad in the summer. Love it!

  • Reply
    Dixya @ Food, Pleasure, and Health
    June 19, 2014 at 1:24 pm

    this is really unique..i love your travel inspired dishes.

  • Reply
    Julia
    June 19, 2014 at 3:58 pm

    That looks so incredibly delicious! Is there a recipe for that… cous cous-ish looking salad in the bottom left corner of the last picture?

    • Reply
      Sonja
      June 19, 2014 at 9:46 pm

      Julia, yes! It’s a bulgur wheat salad, and I think we’re hoping to post the recipe a week after next! :) Make sure to check back!

  • Reply
    Christy@SweetandSavoring
    June 19, 2014 at 8:18 pm

    This looks fantastic! I made a baked feta dish once, but it didn’t have olives and fresh oregano, and I have no idea why! Don’t you love how travel inspires up to eat & cook in new ways? :)

  • Reply
    vivian
    June 19, 2014 at 10:39 pm

    This looks wonderful. I have made baked feta before but with olive oil, lemon juice and crushed red peppers. It was wonderful, and I’m sure this version would be too. Best to eat while still warm.

  • Reply
    Katie @ Whole Nourishment
    June 20, 2014 at 12:05 pm

    This looks amazing, and I love that you served it with tabbouleh. I’ve wanted to make baked feta and haven’t so this is the nudge I need!

  • Reply
    Sophie
    June 23, 2014 at 10:12 pm

    This sounds perfect, I adore feta cheese! Loving the Greek inspiration posts :)

    Sophie
    http://what-sophie-said.blogspot.co.uk/
    xxx

  • Reply
    Egginon
    June 25, 2014 at 9:35 pm

    I LOVE anything feta and I’m sure this would not be an exception. Thanks for sharing!

  • Reply
    GaiaGoodnessNaturalFoods
    June 26, 2014 at 1:06 pm

    What a beautiful blog! I love Greek fried cheese and this kind of reminds me of that. this recipe seems easy and delicious. I’m definitely going to give it a try. Thanks for sharing!

  • Reply
    Emily
    July 1, 2014 at 8:57 am

    What a clever idea- I’ve never tried baked feta before! I’m always looking for simple appetizers and this is so colorful and vibrant. Your Greece pictures are amazing. I love your photography!

  • Reply
    Janet
    August 9, 2014 at 1:30 pm

    I’ll have to look for block feta, but I suppose a pile of crumbled feta would work as well, maybe not have to bake as long. As for the tomatoes, using paste tomatoes (Romas as the common pastes at the store) should produce a drier tomato topping. Sounds delish!

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