Baked Feta Appetizer with Tomatoes with Olives
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.
Servings 6
Calories 148kcal
Equipment
- 1 Small rimmed baking dish
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