Hello, welcome to Kelly’s Kitchen! Today’s recipe is a great light dinner, but it also makes a fantastic appetizer. It’s an easily customizable recipe, full of fresh, savory Mediterranean flavors. It’s a perfect use of your summer tomatoes and fresh herbs. Serve it with slices of toasted rustic bread, like I am today, or mash up the feta a bit, stir it into the baked tomatoes, onions, and peppers, then mix it into a bowl of pasta. Baked Feta is a versatile dish with easy preparation. So let’s do it!
Baked Feta Ingredients
- 2 pints Cherry or Grape Tomatoes
- 1/2 Red Onion, sliced thinly
- 1 large Sweet Bell Pepper (any color), sliced into bite-size pieces
- 1 8-9-oz. Block of Sheep’s milk Feta, sliced in half
- Fresh Herbs for Baked Feta: Sprigs of Rosemary, Oregano, and Thyme (thyme leaves removed from stems and minced)
- Kosher salt, Black Pepper, and Red Pepper Flakes to taste
- Extra Virgin Olive Oil
- Fresh Herbs for Garnish: Mint and Parsley
How to Prepare Baked Feta
Step 1
Preheat oven to 400 degrees. In an 8×8-inch baking dish, combine the tomatoes, onion slices, and sliced pepper. Drizzle with olive oil and season veggies with Kosher salt, black pepper, and red pepper flakes. Mix to coat veggies in olive oil and seasoning.
Step 2
Place the two halves of the feta in the center of the baking dish, on top of the veggies. Lay the rosemary and oregano sprigs alongside the feta halves.
Step 3
Drizzle olive oil over the feta and season the feta with red pepper flakes and black pepper. Sprinkle the minced thyme over the feta and veggies.
Step 4
Place the baking dish on the center rack in the oven and bake for 30 minutes.
Step 5
Switch the oven to broil and transfer the baked feta to the top rack in the oven. Broil for 1-3 minutes, until the top of the feta develops some spotty golden color.
Step 6
Remove from oven, discard the rosemary and oregano stems, and let sit 5 minutes before garnishing with fresh mint and parsley leaves. Serve with toasted rustic bread.
And that’s it—simple, fresh, and full of flavor. This baked feta is one of those recipes you’ll find yourself making again and again, whether as a light dinner, an appetizer for friends, or tossed into pasta for something heartier. However you serve it, it’s sure to be a summer favorite. Looking for a sweeter way to use summer herbs? Try my Basil Lemon Bars, they’re tart, sweet, and perfect for the end of summer! Until next week, take care and be well! xo Kelly
Key Equipment
Baked Feta with Tomatoes and Herbs
Ingredients:
- 2 pints Cherry or Grape Tomatoes
- 1/2 Red Onion sliced thinly
- 1 large Sweet Bell Pepper any color, sliced into bite-size pieces
- 1 8-9- oz. Block of Sheep’s milk Feta sliced in half
- Fresh Herbs for Baked Feta: Sprigs of Rosemary Oregano, and Thyme (thyme leaves removed from stems and minced)
- Kosher salt Black Pepper, and Red Pepper Flakes to taste
- Extra Virgin Olive Oil
- Fresh Herbs for Garnish: Mint and Parsley
Instructions:
- Preheat oven to 400 degrees. In an 8×8-inch baking dish, combine the tomatoes, onion slices, and sliced pepper. Drizzle with olive oil and season veggies with Kosher salt, black pepper, and red pepper flakes. Mix to coat veggies in olive oil and seasoning.
- Place the two halves of the feta in the center of the baking dish, on top of the veggies.Lay the rosemary and oregano sprigs alongside the feta halves.
- Drizzle olive oil over the feta and season the feta with red pepper flakes and black pepper. Sprinkle the minced thyme over the feta and veggies.
- Place the baking dish on the center rack in the oven and bake for 30 minutes.
- Switch the oven to broil and transfer the baked feta to the top rack in the oven. Broil for 1-3 minutes, until the top of the feta develops some spotty golden color.
- Remove from oven, discard the rosemary and oregano stems, and let sit 5 minutes before garnishing with fresh mint and parsley leaves. Serve with toasted rustic bread.
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