Description
Creamy, warm feta cheese surrounded by sweet burst cherry tomatoes, briny Kalamata olives, roasted garlic, and a generous drizzle of extra virgin olive oil. A stunning Mediterranean appetizer that assembles in 5 minutes, bakes in 20, and tastes like a trip to the Greek islands. Naturally gluten-free, low-carb, and vegetarian.
Ingredients
8 oz (225g) block feta cheese (Greek sheep’s milk feta preferred)
2 pints (600g) cherry tomatoes (multicolor for visual drama)
1/2 cup (80g) Kalamata olives, pitted (or mixed olives)
4–5 whole garlic cloves, unpeeled
3 tbsp (45ml) extra virgin olive oil, plus more for finishing
1/4 tsp red pepper flakes (adjust to taste)
1/2 tsp dried oregano
Salt and freshly ground black pepper to taste
Fresh basil leaves, torn (for finishing)
Fresh oregano (optional, for finishing)
Warm pita, crusty bread, or crackers for serving
Instructions
- Preheat oven to 400°F (200°C).
- Place the block of feta in the center of an 8-inch oven-safe baking dish.
- Surround the feta with cherry tomatoes (pack tightly!), pitted olives, and unpeeled garlic cloves.
- Drizzle generously with olive oil. Sprinkle with salt, black pepper, red pepper flakes, and dried oregano.
- Bake uncovered for 20-25 minutes until tomatoes have burst, feta is soft, and juices are bubbling.
- Optional: broil for 2 minutes for golden edges (watch carefully!).
- Remove from oven. Squeeze roasted garlic from skins into the dish, stir gently. Gently press feta into the tomato mixture with a fork (leave some chunks!).
- Top with torn fresh basil and optional fresh oregano. Final drizzle of olive oil. Serve hot with warm pita, bread, or vegetables.
Notes
Storage:
Prebaked assembly keeps 24 hours refrigerated. Baked leftovers 3-4 days fridge. Tomato-olive sauce freezes 2 months (add fresh feta when reheating).
Meal Prep:
Assemble in baking dish morning-of for effortless party prep. Double the tomato-olive mixture for pasta sauce all week.
Key Substitutions:
Goat cheese for feta; Castelvetrano olives for Kalamata; grape tomatoes for cherry; capers for olives.
Dietary Modifications:
GF + low-carb as written. Vegan: use plant-based feta block. Keto: serve with cucumber rounds. Lower sodium: soak feta in fresh water 30 min.
Serving Suggestions:
Warm pita, crusty bread, crackers, crudités. Also excellent tossed with hot pasta, over grilled chicken, or alongside eggs for brunch.
For more Mediterranean feta magic, try our cheese sauce with feta, our gorgeous spinach and feta pizza, the crowd-favorite crustless spinach and feta quiche, or explore our spinach and feta pairing guide for pairing inspiration.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Mediterranean Bread, Side Dishes & Appetizers (Easy Recipes)
- Method: Baking
- Cuisine: Greek/Mediterranean
Nutrition
- Calories: 230 kcal
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 38mg