Baked Feta with Cherry Tomatoes is one of those rare dishes that manages to be both incredibly simple and unbelievably satisfying. With just a handful of fresh, vibrant ingredients, it transforms into a warm, savory, and deeply flavorful appetizer that you’ll crave again and again.
Whether you’re planning a cozy dinner for two, hosting friends for a casual evening, or just need a quick bite that feels comforting and special, this recipe always hits the mark. It’s become one of my all-time favorites — easy enough for weeknights, yet impressive enough for guests.
If you’re anything like me and love meals that come together fast but still feel indulgent, make sure to follow me on Pinterest for weekly kitchen inspiration and more irresistible recipes like this one.
The First Time I Made This Baked Feta with Cherry Tomatoes
The first time I made Baked Feta with Cherry Tomatoes, it wasn’t part of a viral trend. It was late summer, and my garden was heavy with ripe cherry tomatoes. I remember bringing in a basket of them, still warm from the sun, and thinking they needed something just as rich and special to pair with. Feta cheese — creamy, tangy, and slightly briny — seemed like the obvious companion.
I drizzled a bit of olive oil, tossed in some garlic and chilies, and popped it into the oven. What came out was hypnotic. The tomatoes had burst into sweet, blistered jewels, and the feta softened just enough to spoon onto crusty bread. I was hooked. Now, it’s one of my go-to dishes any time I want something comforting but quick.
And if you’re already a fan of that kind of Mediterranean comfort, you’ll absolutely love my Greek Spinach Pie Recipe, another favorite that shares the same warm, herby tones.
What Makes This Recipe So Special?
This recipe is a celebration of contrasts — creamy and acidic, warm and fresh, salty and sweet. And the best part? It only takes 30 minutes from start to finish.
Baking the feta nestled among cherry tomatoes and garlic coaxes out a surprising depth of flavor. The oil becomes infused with aromatics, the tomatoes release their sweet juices, and the feta’s edges caramelize ever so slightly. It’s the kind of dish that requires very little effort for a huge reward.
Want to mix it up? You can easily turn this into a pasta by following the method in my Baked Feta with Olives and Sun-Dried Tomatoes — just save your pasta water for thinning the sauce.
Ingredients & Preparation
Here’s Everything You’ll Need
The beauty of this dish lies in its simplicity — only a few ingredients, but each one counts. Here’s a quick breakdown.
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 4 tbsp (divided) | Use good-quality extra virgin |
| Cherry tomatoes | 1 lb (450–500 g) | Ripe and juicy |
| Garlic | 4 cloves | Thinly sliced |
| Shallot (optional) | 1 small | Adds sweetness |
| Hot chilies or flakes | To taste | For subtle heat |
| Sea salt | Pinch | Flaky preferred |
| Black pepper | To taste | Freshly cracked |
| Feta | 7 oz (200 g) | Block form, not crumbled |
| Fresh basil | Handful | Torn or chopped |
| Bread | For serving | Try with Tomato Basil Garlic Bread |
Kitchen Tools and Substitutions
Tools you’ll need:
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8–9 inch baking dish
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Sharp knife
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Cutting board
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Broiler or oven with broil setting
Substitutions:
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Feta: Use a dairy-free block cheese substitute for a vegan option.
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Shallots: Can be omitted or swapped with a few slices of red onion.
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Chilies: Crushed red pepper works just as well for a hint of warmth.
If you enjoy experimenting, try mixing feta with cream cheese for a creamier base, as seen in my Mediterranean Baked Feta.
Cooking Instructions & Tips
Step-by-Step Method
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Preheat your oven to 400ºF. Place one rack in the middle and one near the top (for broiling later).
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Layer the dish: Pour 2 tablespoons of olive oil into your baking dish. Add the cherry tomatoes, garlic, shallots, and chilies. Season with salt and pepper. Toss to coat.
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Add the feta: Place the feta slabs into the center, nestling them among the tomatoes. Drizzle the remaining 2 tablespoons of oil over the top and crack more black pepper.
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Bake on the middle rack for 20 minutes. The tomatoes should begin to soften and release their juices.
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Broil for 5 minutes on high. Move the pan to the top rack and turn on the broiler. Keep a close eye — you want blistered tomatoes and just golden feta.
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Remove and stir gently. Add a handful of torn fresh basil and gently fold everything together.
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Serve warm with bread. I usually heat slices of bread in the toaster oven or on the bottom rack during the final broil.
For another dreamy roasted veggie combo, see how I use whipped ricotta and roasted carrots in this Roasted Carrots with Whipped Ricotta and Hot Honey recipe.
Tips to Make It Perfect
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Use a block of feta — pre-crumbled won’t melt the same.
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Watch the broiler — even 30 seconds can make the difference between golden and burnt.
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Add-ins: A handful of kalamata olives, or swap basil for thyme or oregano.
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Make it a pasta: Toss the finished dish with spaghetti and a splash of reserved pasta water.
And for another melty, cheesy appetizer, you might enjoy my Cheesy Stuffed Artichoke Bottoms — great with wine and conversation.
Serving, Storing & Pairing
How to Serve This Dish
I like serving this right in the baking dish, rustic and warm. Use a spoon to scoop the creamy tomato-feta mixture onto warm crusty bread. It’s one of those dishes that’s best shared — passed around a table of hungry guests or enjoyed solo with a glass of something crisp and cold.
Here are two fantastic pairings to keep the Mediterranean vibe going:
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My Mediterranean Cucumber and Olive Salad brings cool crunch and briny notes.
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For a bright, creamy contrast, try Whipped Feta with Roasted Beets and Pistachios — both vibrant and visually stunning.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat:
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Oven: Rewarm at 350ºF until hot.
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Microwave: Works in a pinch, but the feta may lose some texture.
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Cold: Surprisingly great as a sandwich spread or tossed with couscous.
Pro Tip: You can also use leftovers as a warm pasta sauce or as a base for a grain bowl — just add spinach or arugula for a quick lunch.
FAQ Section
Can I make this ahead of time?
Yes! Prep everything in the baking dish and refrigerate until ready to bake. Bring to room temp before baking.
Can I use grape tomatoes instead of cherry?
Absolutely. Just make sure they’re ripe and sweet.
Is this dish gluten-free?
The baked feta itself is gluten-free — just serve it with gluten-free bread or crackers.
How can I make this vegan?
Use a plant-based feta alternative. Many brands offer a coconut or tofu base.
Can I add other veggies?
Sure! Roasted zucchini or bell peppers blend beautifully.
Conclusion
I hope this recipe becomes a new favorite in your kitchen like it has in mine. It’s honest food — colorful, nourishing, and incredibly satisfying. Whether you enjoy it with friends or while curled up on your own, Baked Feta with Cherry Tomatoes never disappoints.
If you’re still in the mood for cheese-forward goodness, I highly recommend my Caprese Bruschetta Dip and this crowd-pleasing Roasted Beet and Feta Salad.
Tried this recipe? I’d love to hear how it turned out! Please rate, comment, and pin it on Pinterest here. It means the world to me — and helps others find this dish too.
Print
Baked Feta with Cherry Tomatoes
- Total Time: 30
- Yield: 4 servings
- Diet: Vegetarian
Description
Baked Feta with Cherry Tomatoes is a quick, flavorful appetizer made with creamy feta, sweet cherry tomatoes, garlic, and herbs, roasted to savory perfection in just 30 minutes.
Ingredients
• 4 tablespoons olive oil, divided
• 1 lb. cherry tomatoes
• 4 cloves garlic, thinly sliced
• 1 small shallot, thinly sliced (optional)
• 1–2 small hot chilies, thinly sliced or a pinch of crushed red pepper flakes
• Flaky sea salt, to taste
• Fresh cracked black pepper, to taste
• 7 oz block of feta, cut into two slabs
• Handful of fresh basil
• Bread for serving (e.g., focaccia or crusty sourdough)
Instructions
1. Preheat oven to 400ºF. Position one rack in the middle and one at the top near the broiler.
2. Add 2 tablespoons of olive oil to a baking dish. Add cherry tomatoes, garlic, shallots, and chilies. Season with salt and pepper. Toss to coat.
3. Place feta slabs in the center of the dish. Drizzle remaining 2 tablespoons of olive oil over the top. Add more pepper to taste.
4. Bake on the middle rack for 20 minutes until tomatoes begin to soften and release juices.
5. Move dish to top rack and broil for 5 minutes, watching closely until tomatoes blister and feta starts to brown.
6. Remove from oven, add torn basil, and stir gently to combine.
7. Serve warm with toasted bread or focaccia.
Notes
– For the viral pasta version, add 4 more tablespoons of oil and toss with cooked pasta, thinning with reserved pasta water.
– Use block feta, not crumbled, for best texture.
– Substitute red onion for shallot if needed.
– Vegan feta can be used for a dairy-free alternative.
– Leftovers are great spread on toast or tossed into a grain bowl.
- Prep Time: 5
- Cook Time: 25
- Method: Oven
- Cuisine: American