Baked Feta and Tomatoes

Ingredients you’ll need

You’ll need 8 ingredients in total but that includes the pantry staples of salt, pepper, sugar and oil.

Detailed quantities and instructions in the recipe card below.

• Feta: A smooth Greek feta is best here – not the crumbly kind. Danish feta works well too. Feta stored in brine works best and has a great flavour. Don’t use low-fat or reduced-fat feta.
• Tomatoes: Use your favourite cherry tomatoes or grape tomatoes. You can use larger tomatoes but you’ll need to cut them into smaller pieces.
• Olives: You can use a combination of pitted olives – whichever you like best. I use black olives and sicilian green olives here but you can use kalamata olives, green olives or even stuffed olives.
• Basil: Fresh basil leaves give a lovely herbal freshness to this recipe. You could also just use a little dried oregano or dried basil in it’s place – maybe ½ a teaspoon.
• Pantry staples: The seasonings are made up of sea salt flakes, freshly cracked black pepper, a touch of white sugar and extra virgin olive oil. The oil is in keeping with the Mediterranean flavours but you can use another vegetable oil too.

Other flavours you could add

You could add a little spice with a pinch of dried chilli flakes / red pepper flakes. Try a couple of thinly sliced or minced cloves of garlic.

How to make roasted tomatoes and feta (step-by-step)

Detailed quantities and instructions in the recipe card below.

1. Prepare the tomatoes: It couldn’t be simpler. If you have very large tomatoes chop them in half but cherry or grape tomatoes are best used whole to limit the amount of juice they release.
2. Add other flavours: Now add the olives, basil leaves, salt, pepper, sugar and oil and give it all a mix together.
3. Add the feta: I like to break the feta up into chunks so you get more golden edges but you can just leave it in a block and place it on top. Drizzle a touch of oil over the top.
4. Bake: Baking feta is incredible easy. Just transfer it to a hot oven and bake until it starts turning golden.
5. Serve: Serve the dish immediately with some nice crusty bread or crostini. You can use a fork to mush some of the feta into the tomato juices if you like to make it even easier to scoop up with bread or onto your bread.

Storage

This baked feta and tomatoes recipe needs to be served fresh. Luckily, the oven does all the work for you, so you can place it in the oven as soon as your guests arrive and have it on the table ready to share in half an hour.

Is this the TikTok feta tomato pasta trend?

No but it can be. This is not that baked feta pasta recipe that went viral on TikTok but you can certainly serve it that way if you like.

While the feta is baking, cook some pasta, in a large pot, according to packet instructions, then drain (reserve some of the pasta water). Once the feta comes out of the oven, mash it all together well into a creamy tomato pasta sauce and stir through the al dente pasta.  Add a little pasta water if you want to adjust the consistency.

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Baked Feta and Tomatoes

Yield: 4 serves

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

0 minutes minutes

Total Time: 35 minutes minutes

5 from 3 ratings

Creamy baked feta and tomatoes is a simply delicious appetiser. Serve it up hot with loads of crusty bread for a gorgeous, summery vegetarian starter.

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Ingredients

• ▢ 2 cups mixed cherry or grape tomatoes (notes 1)
• ▢ ⅓ cup pitted olives, cut in half (notes 3)
• ▢ ¼ cup basil leaves, torn if large
• ▢ ½ teaspoon sea salt flakes
• ▢ ¼ teaspoon freshly cracked black pepper
• ▢ ¼ teaspoon sugar
• ▢ 1 ½ tablespoons extra virgin olive oil
• ▢ 250 g smooth feta cheese, (the type that comes in brine if possible) (notes 2)

For best results, always weigh ingredients where a weight is provided

Equipment

• ▢
  small skillet or baking dish

Instructions

 

• Preheat the oven to 200C (180C fan) / 400F.
• In an 8 inch cast iron skillet or small baking dish, add the tomatoes, olives, most of the basil leaves (keep a few nice leaves for decorating the top), salt, pepper and sugar into a small dish. Pour over 1 tablespoon of oil and mix well.
• Break the block of feta cheese up into large chunks and distribute on top. Pour the remaining oil over the feta.
• Bake 30 minutes or until the feta is nice and golden on the edges.
• As soon as you remove it from the oven, you can use a fork to mash some of the feta into the tomato juices which keeps it softer longer and makes it easy to scoop up with some crusty bread.
• You can also mash it together entirely into a tomato feta sauce and stir it through cooked pasta.
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Notes

1. Tomatoes: Some tomatoes will release more liquid than others. Some burst while others don’t. That juice is great for mopping up with bread but feel free to scoop some away if you like.
2. Feta: A smooth Greek feta is best here – not the crumbly kind. Danish feta works well too. Feta stored in brine works best and has a great flavour. Don’t use low-fat or reduced-fat feta.
3. Olives: Use your favourites – I use black olives and Sicilian green olives here but you can use kalamata olives or regular green olives or even stuffed olives.
4. Spice it up: Feel free to sprinkle over some dried chilli flakes / red pepper flakes for a little spicy kick.

MORE APPETISERS AND SNACKS!

Calories: 243kcal

Author: Marie Roffey

Course: Appetizer, Starter

Cuisine: Mediterranean

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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.