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Home » Recipes » Appetizers
5 from 2 ratings

Baked Feta Appetizer with Tomatoes with Olives

February 10, 2015 by Christy Gurin (updated April 3, 2025) | 31 Comments

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This Mediterranean-inspired baked feta and tomatoes appetizer is roasted to perfection. With fresh herbs, olives, and a drizzle of olive oil, this dish is extra easy to make at home. Serve it alongside crackers or vegetable crudités. 

Picture of baked feta with roasted tomatoes, red peppers, olives and herbs on top next to pita chips and parsley on a wood background.

Maybe its my minute sliver of Greek ancestry, but feta really does it for me. Throw a sprinkle of feta on pretty much anything and I’m happy. It just makes everything thaaat much better. And baked feta? My friends, you will be swooning over this creamy dishy.

Fresh feta cheese becomes gooey and melty and each bite gets paired with tasty roasted veggies like tomato, red pepper, shallot and herbs with a kalamata olive here and there. It’s basically what dreams are made of people! Well, weird foodie dreams at least.

This is one of my favorite easy appetizer recipes to make since it only takes about 10 minutes to prep, can be made in a advance and is always a crowd pleaser!

To make a baked appetizer recipe with feta like this, you’ll need real legit feta packed in water. That pre-crumbled kind just won’t suffice. This recipe is as easy as taking that big ol’ chunk of cheese, plunking it down in a baking dish, topping with goodies, and throwing it in the oven. That’s all there is to it really.

For the ultimate meal, serve it with my Mediterranean roasted eggplant salad as a side dish and Greek marinated chicken with herbs, yogurt and lemon as the main course.

Baked feta and tomatoes, red peppers, and herbs in a white dish from the side angle after roasting.

Featured Review

5 stars

Just finished devouring this and my wife said it’s the best thing she’s ever eaten. I recommend with a crispy toasted bread so you get the crunch with the creamy. Can’t wait to make this again and bring it to a party.

– Aaron

Ingredients

Everything you’ll need to make this baked feta recipe is shown in the image below. See the recipe card for a full list of ingredients.

One note – You can sub in dried oregano instead of fresh without sacrificing too much flavor, but please, for the love of god, use fresh parsley and basil!

ingredients for baked feta recipe laid out on a cutting board

How to Make Baked Feta with Tomatoes

This roasted feta and tomatoes recipe can be made in just a few simple steps:

  1. Preheat the oven to 400° F while you prep the veggies.
  2. Mix all ingredients other than feta together in a small bowl.
  3. Lay the block of feta down in a small rimmed baking dish. Use one that is oven safe but presentable to serve in since it will be hard to transfer to another dish. Add tomato mixture to top of feta, letting it spill over into the dish.
    A colorful dish with unbaked cherry tomatoes, red onion, sliced peppers, and herbs surrounding two blocks of white cheese on a white oval plate.
  4. Put it in the oven and bake for about 20 minutes until vegetables are roasted and feta has softened. Serve with crackers and/or vegetable crudités. 
    Baked feta cheese surrounded by roasted cherry tomatoes, olives, and sliced red peppers, garnished with chopped parsley in a white oval dish.

BONUS

Want to turn your roasted tomatoes and feta into a full meal? Transform this incredible baked feta appetizer into a 30-minute baked feta pasta. This version is SO much better than the viral one that was going around a few years ago since the red pepper and onion add crunch while the the herbs add olives add flavor.

Bake the feta in a large rimmed casserole dish dish (large so you can add the pasta later). Boil 8 ounces of spaghetti while the feta bakes and reserve about 1/2 cup of the pasta water before draining the noodles. Toss cooked pasta in with roasted feta and about 1/4 cup of the pasta water. Toss and add more water until it’s perfectly creamy. It’s my favorite way to do pasta right now!

White dish with baked feta topped with tomatoes, herbs, olives and peppers on a wooden table next to a kitchen towel.
Recipe
Baked feta cheese with cherry tomatoes, red onions, bell peppers, herbs, and olive oil in a white dish; garnished with fresh parsley.
Recipe
5 from 2 ratings
click the stars to rate!

Baked Feta Appetizer with Tomatoes with Olives

Created by: Christy Gurin
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Print Recipe
Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
6
This Mediterranean-inspired baked feta and tomatoes appetizer is roasted to perfection. With fresh herbs, olives, and a drizzle of olive oil, this dish is extra easy to make at home. Serve it alongside crackers or vegetable crudités. 
Prevent your screen from going dark

Equipment

  • 1 Small rimmed baking dish
  • 1 Measuring cups and spoons set
  • 1 Cutting board
  • 1 Chef knife

Ingredients
 

  • 8 oz. block of feta fresh packed in water, drain and discard the water
  • 1 1/2 cups cherry tomatoes, halved
  • 1 tsp. minced garlic
  • 1/4 cup thinly sliced red onion you can use a shallot instead
  • ¼ cup thinly sliced red pepper
  • 1/3 cup Kalamata olives, pitted and halved
  • 1 1/2 Tbsp. chopped parsley
  • 1 Tbsp. chopped basil
  • 1 tsp. chopped oregano or ½ tsp. dried
  • ¼ tsp. black pepper, fresh cracked
  • 1 Tbsp. olive oil

Instructions

  • Preheat oven to 400° F (205° C).
  • Mix all ingredients other than feta together in a small bowl.
  • Place block of feta into a small rimmed oven safe baking dish. Add tomato mixture to top of feta, letting it spill over into the dish.
  • Bake for approximately 20 minutes until vegetables are roasted and feta has softened. Serve with crackers and/or vegetable crudités. 

Video

Notes

  • You can prepare this recipe a day in advance by chopping all of the vegetables and herbs tossing together and topping the feta. Cover and refrigerate until just before baking. Remove from the fridge and let it sit on the countertop while the oven heats up and then bake and serve.
  • Toss with 8 oz. cooked pasta and 1/4-1/2 cup of reserved pasta water to turn the appetizer into a full meal. 

Nutrition

Calories: 148kcal | Carbohydrates: 5g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 545mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1020IU | Vitamin C: 22.3mg | Calcium: 217mg | Iron: 1.2mg

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posted in: Appetizers, Gluten-Free, Keto, Low-Carb, Oven, Side Dishes, Vegetarian

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Reader Interactions

    5 from 2 votes

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    Comments & Reviews

  1. Alexis says

    February 19, 2025

    Can I bake this in a crockpot? I’m taking this to a work event and they don’t have an oven.

    Reply
    • Christy Gurin says

      February 20, 2025

      I don’t think the crockpot would get hot enough to roast the veggies to the point that they’ll get a good char on them. That being said, it should be hot enough to melt the cheese! You could sauté the onion and pepper ahead of time before adding it to the crockpot OR you could just leave those out and add a few more cherry tomatoes to the pot. It would still have awesome flavor without them.

      Reply
  2. San says

    December 3, 2021

    I just made this and served it over zoodles. It was amazing and a keeper.

    Reply
    • Christy says

      January 30, 2022

      Okay – that just went on my meal planning list for next week! Sounds like a great combo!

      Reply
  3. Aaron says

    October 24, 2021

    Just finished devouring this and my wife said it’s the best thing she’s ever eaten. I recommend with a crispy toasted bread so you get the crunch with the creamy. Can’t wait to make this again and bring it to a party.

    Reply
    • Christy says

      October 30, 2021

      I’m so thrilled you and your wife like it so much!!! Those roasted veggies really do it for me. Its heavenly!

      Reply
  4. Marisol Rogers says

    July 15, 2021

    I will be baking this at home and then taking it to someone’s house for an appetizer can I just reheat real quickly in the microwave when we get there?

    Reply
    • Christy says

      July 30, 2021

      You could and it will be okay, but it won’t be as good as fresh roasted. I’d recommend prepping everything before hand and then baking fresh there if you can!

      Reply
  5. Kerie Lord says

    March 3, 2021

    5 stars
    This was absolutely delicious!!!

    Reply
    • Christy says

      March 9, 2021

      I just made it again last week too! Its so creamy and I’m glad you liked it too!

      Reply
  6. RJ says

    August 31, 2020

    Does it refrigerate well?

    Reply
    • Christy says

      September 20, 2020

      You can definitely refrigerate and snack on the leftovers but it won’t be as creamy as it is when it’s warm.

      Reply
  7. Maria says

    November 8, 2019

    Can this be a side dish, as well? Can I add green peppers, too? Thanks.

    Reply
    • Christy says

      November 12, 2019

      I don’t see why not – enjoy!

      Reply
  8. Sally says

    August 11, 2019

    Risking the chance of being labelled unfoodie-like(!) – I have tried so very many times but I just cannot like sheep or goats’ milk in any form. I presume that I could use good old ‘fake feta’ as I always call the cows’ milk version as the texture can be almost exactly the same?

    Reply
    • Christy says

      August 13, 2019

      Of course you can! I’ve made it with cow feta plenty of times and it has been delicious. Slightly less creamy yes, but still worth it and extremely good.

      Reply
  9. Barbara says

    July 28, 2019

    5 stars
    Big hit! I used Bulgarian feta and extra olive oil. I served with crackers but next time will use pita or Italian bread. You’ll want to sop up all the delicious juices/oil! Definitely a keeper!

    Reply
    • Christy says

      July 31, 2019

      Isn’t it delicious? Wishing I had a big block of feta right now so I could make this one again!

      Reply
  10. Vanessa says

    May 18, 2019

    Thanks for sharing! How far ahead of time can I make it?

    Reply
    • Christy says

      May 20, 2019

      You can do all of the prep work and assemble a day ahead of time but don’t bake it until just before serving. That way it will be warm and spreadable which is what makes it so good!

      Reply
  11. Sharon says

    May 14, 2019

    I can’t wait to try this recipe! I love onions but my family does not. Can I substitute oinion powder in place of raw onion?

    Reply
    • Christy says

      May 14, 2019

      Yeah sure! 🙂

      Reply
  12. Debi says

    February 4, 2019

    So why put it in a dish inside of the baking dish? Why can’t you just place the block of Dey in dish and cover it with tomato mixture?

    Reply
    • Christy says

      February 4, 2019

      I’ve got news for you Debi – there’s no need to put the dish inside another separate dish! I baked mine directly in the white dish shown in the pictures.

      Reply
  13. Jo leipold says

    October 22, 2017

    But what is the “good stuff” for feta?

    Reply
    • Christy says

      October 29, 2017

      Basically blocks of feta backed in water will do the trick in a recipe like this, but the really “good stuff” in my opinion, is the imported fresh feta, usually from Eastern Europe. Its super fresh and instead of crumbling into dryer pieces, it smashes creamily between your fingers. I get mine at a local world foods market near my house but somewhere like Whole Foods usually has pretty similar quality. I’m not sure if this is what Anetta had in mind but I’m just jumping in here with my opinions since I’m not sure if she’ll see your message. This recipe is PERFECT for this time of year so I certainly hope you try it soon!

      Reply
      • Jo says

        October 29, 2017

        Thank you for answering. I will indeed make this soon.

      • Stacie Markham says

        May 4, 2018

        I’ve actually found some pretty good feta from wisconsin lol. I think that the trick is making sure that it’s goats milk feta

      • Christy says

        May 11, 2018

        Thanks so much for that info! Wisconsin is the mecca of cheese in America so I don’t doubt you have some good feta there. Good to know about the sheep / goat mix! 🙂

      • Stacie Markham says

        May 4, 2018

        pardon me, what I meant to say was that the good feta is a combination of sheeps milk and goats milk.

  14. Christy says

    March 3, 2015

    I am completely and uncontrollably obsessed with feta. I’m not sure what part of Portland you’re in but there’s a World Foods store on Barbur Blvd. and another in the Pearl that has the best imported feta and all kinds of other international ingredients that can be hard to find. Its on my way home from work so I pretty much live in this store. Its almost embarrassing how often I’m there…

    Reply

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Hi, I'm Christy

I started cooking, baking, and helping in the kitchen when I was old enough to reach the counter. I am a food lover with a focus on quick and easy dinners using wholesome ingredients that are approachable for the home chef. If you crave flavor but always find yourself short on time, you’re in the right place.

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