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baked feta

Baked Feta

You will love the creamy, tangy feta paired with the sweet tomatoes. Serve with crostini, baguette or pita chips!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Appetizer
Ingredients Method Notes

Ingredients
  

  • 3 tablespoon extra virgin olive divided
  • 1 8-ounce block of cow's milk feta cheese in brine do not crumble
  • Salt and pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ¼ teaspoon crushed red pepper optional
  • 1 teaspoon lemon zest optional
  • 1 pint cherry tomatoes
  • ¼ cup fresh parsley
  • 2 tablespoon fresh oregano chopped

Method
 

  1. Preheat the oven to 400°F.
  2. In a medium mixing bowl, mix the cherry tomatoes with 2 tablespoons of olive oil.
  3. Add the tomatoes to an oven safe dish.
  4. Nestle the block of feta cheese into the tomatoes.
  5. Brush the feta with 1 tablespoon of olive oil, making sure to cover it completely.
  6. Sprinkle the dried oregano, basil, thyme, crushed red pepper and lemon zest over the feta and tomatoes.
  7. Put the baking dish in the oven and bake for 20-25 minutes or until the tomatoes are just starting to burst and the feta is warm.
  8. Remove and add the fresh parsley and oregano. Serve warm with crostini, baguette or pita chips.

Notes

  • You can put the leftovers in an airtight container and refrigerate for up to 4 days. When reheating, put back in an oven safe dish and slowly heat in the oven until warm.