Baked Feta with Cherry Tomatoes
Juicy cherry tomatoes burst into sweet, jammy rich sauce around a warm block of golden baked feta. Scoop up the creamy cheese with crusty bread for an effortless, deeply savory appetizer.
- Total45 min
- Cook30 min
- Serves4
- Calories260
Why you'll love it
- 01Hands-off preparationArrange the ingredients in one dish and let the oven do everything.
- 02Deeply impressive flavorRoasting turns ordinary cherry tomatoes jammy, rich, and wine-like with creamy feta.
- 03Wonderfully versatile dishServe it with crusty bread, over pasta, or spooned onto grain bowls.
- 04Naturally gluten-free baseThe base recipe contains zero gluten, making it an easy crowd-pleaser.
Let's cook
Ingredients
Quantities updated. Times and pan size stay the same.
Equipment
- Small oven-safe baking dish (8x8 inch or similar oval)
- Paper towels
- Chef's knife
- Cutting board
Method
9 steps
Tick each step as you go. Your progress stays while you cook.
Nutrition per serving
- Calories
- 260
- Protein
- 9g
- Fat
- 20g
- Carbs
- 9g
- Fiber
- 1g
- Sugar
- 5g
- Sodium
- 620mg
Note: photos on this site are AI-generated illustrations of the finished dish. Recipes are developed from established cooking techniques; adjust seasoning and doneness to taste.
Little tips, big flavor
- Tip 1Pat feta dry
Remove surface moisture with a paper towel before baking so the feta caramelizes into golden edges instead of steaming.
- Tip 2Add spicy honey
Drizzle the cheese with hot honey and a pinch of smoked paprika before roasting to balance the sweet-tart tomatoes.
- Tip 3Choose greek block feta
Buy brine-packed sheep milk feta because pre-crumbled feta dries out and will not soften into that creamy texture.
- Tip 4Use a snug dish
Keep the baking dish small so the olive oil and juices pool together instead of spreading out and evaporating.
If something goes wrong
Feta is not browning on top
Pat the block thoroughly dry before baking, or run it under the broiler for two to three minutes.
Tomatoes are shriveled but not burst
Use a smaller, snugger baking dish and ensure the oven is heated to at least 400 degrees.
Sauce is greasy and separated
Rest the dish for five minutes and give it a gentle swirl to let juices and oil emulsify.
Serve it with
- Toasted crusty sourdough bread
- Warm orzo or couscous
- Peppery arugula lemon salad
- Grilled or seared chicken
- Crisp chilled white wine
Store & reheat
Refrigerate leftovers up to three days and gently reheat in a low oven at 300 degrees. You can also pre-roast the tomatoes and garlic up to two days ahead.
Questions, answered
Can I use pre-crumbled feta?
No. Pre-crumbled feta dries out in the oven. A block of feta packed in brine softens beautifully and achieves rich, creamy texture with golden edges.
What is the best baking dish to use?
Use a small ceramic or cast-iron dish that fits everything snugly. Avoid thin metal pans, which heat unevenly and can scorch the bottom.
What are good dairy-free substitutes?
Use a dairy-free feta-style block that holds its shape, or firm tofu marinated in olive oil, lemon juice, and salt for an hour before baking.
Can I add extra vegetables to the dish?
Yes. Thinly sliced shallots and baby bell peppers can roast from the start, while softer vegetables like zucchini chunks should go in halfway through.
