Baked Feta Tomatoes (Printable Version)

Creamy baked feta paired with juicy roasted cherry tomatoes and fragrant herbs in a Mediterranean style.

# What You'll Need:

→ Dairy

01 - 7 oz block feta cheese

→ Vegetables

02 - 14 oz cherry tomatoes, halved
03 - 2 garlic cloves, thinly sliced
04 - 1 small red onion, thinly sliced (optional)

→ Oils & Vinegars

05 - 2 tbsp extra-virgin olive oil
06 - 1 tsp balsamic vinegar

→ Herbs & Spices

07 - 1 tsp dried oregano
08 - 1/2 tsp dried thyme or fresh thyme
09 - 1/4 tsp crushed red pepper flakes (optional)
10 - Freshly ground black pepper, to taste

→ Garnish

11 - Fresh basil leaves

# Directions:

01 - Set the oven to 400°F (200°C) to preheat.
02 - Place the block of feta in the center of a small baking dish. Surround it evenly with halved cherry tomatoes, sliced garlic, and red onion if using.
03 - Drizzle extra-virgin olive oil and balsamic vinegar over the feta and vegetables for balanced flavor.
04 - Evenly sprinkle dried oregano, thyme, crushed red pepper flakes if desired, and freshly ground black pepper over the mixture.
05 - Bake in the preheated oven for 25 minutes until the tomatoes soften and bubble, and feta turns golden on the edges.
06 - Remove from oven and allow to cool for several minutes. Top with fresh basil leaves before serving warm.

# Expert Advice:

01 -
  • It turns five pantry ingredients into something that tastes like you spent the afternoon cooking.
  • The feta gets creamy and almost molten at the edges while staying firm enough to scoop.
  • Tomatoes collapse into a sweet, garlicky sauce that begs for bread or pasta.
  • You can prep it in the time it takes your oven to preheat.
02 -
  • Dont use pre-crumbled feta. It dries out and wont get that creamy, golden texture you want.
  • If your tomatoes arent sweet, add a tiny pinch of sugar before baking to balance the acidity.
  • Let the dish cool for at least three minutes or the feta will be molten lava and youll regret your impatience.
03 -
  • Use a ceramic or glass baking dish for even heat and a prettier presentation straight from oven to table.
  • Toss the tomatoes in the oil and vinegar before adding them to the dish so every piece gets coated.
  • If you want extra crispy garlic, scatter it on top of the tomatoes instead of tucking it underneath.

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