Mediterranean Baked Feta with Tomatoes
Total Time
15 minutes (not including prep time)
Cook Time
15 minutes
Rating
0 out of 5 stars
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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
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Preparation
Chef’s notes
The feta will not melt, just warm and soften. Garnish with parsley and serve immediately.
As it cools, the feta will firm up again. You can return the dish to the oven to soften it again, even with leftovers.
Consider using more tomatoes if desired, as they add sweetness to the salty feta.
For a variation, try grilling haloumi cheese instead of feta.