Baked Feta with Cherry Tomatoes

Last Sunday evening, I found myself craving something warm, comforting, and just a little bit indulgent. I had planned to make Yotam Ottolenghi’s famous hot charred cherry tomatoes with cold yogurt — you know, the one that took over food blogs and newsletters a while back. But as it often happens on lazy Sundays, I opened the fridge only to discover I was missing half the ingredients. No yogurt, and definitely not enough of those fancy spices.

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So, I pivoted. Enter: Baked Feta with Cherry Tomatoes — a dish that has taken the internet by storm more than once. Maybe you’ve heard of the viral baked feta pasta from TikTok? Yes, that one. A whole block of feta baked with bursting cherry tomatoes, olive oil, and just the right touch of garlic and herbs. It’s simple, satisfying, and so much more than the sum of its parts.

But instead of tossing mine with pasta, I decided to serve it with warm focaccia straight from the oven. And friends — it was absolute heaven.

A Viral Recipe That’s Actually Worth It

I’ll admit it — I usually approach viral recipes with a bit of skepticism. Too many trends end up being more about presentation than flavor. But this one? It’s the real deal. The feta melts into a creamy, salty dream, while the cherry tomatoes blister into sweet, jammy bursts of flavor. Add olive oil, garlic, and basil, and suddenly you’ve got a dish that feels like a trip to the Mediterranean — all with minimal effort and ingredients you probably already have.

Did you know that when this dish first went viral, Finland actually ran out of feta? True story. That’s how good it is. And after making it myself, I completely understand the hype.

When I served it alongside some homemade focaccia and grilled chicken souvlaki, it became one of those meals that’s impossible to stop eating. Every bite of warm bread scooping up that creamy feta-tomato mixture was pure joy. Honestly, I didn’t even miss the tzatziki — this dip held its own.

Why You’ll Love This Baked Feta with Cherry Tomatoes

There are so many reasons this dish deserves a spot in your rotation:

• It’s incredibly easy. Just toss everything into a baking dish and let your oven do the work.
• Minimal ingredients, maximum flavor. You don’t need fancy spices or special tools — just feta, cherry tomatoes, olive oil, and a few aromatics.
• Versatile. Serve it as an appetizer with bread, toss it with pasta, or mix it into roasted spaghetti squash for a lighter twist.
• Naturally vegetarian. Perfect for when you want something wholesome and satisfying without the meat.

If you still have some late-season cherry tomatoes, this might just be the perfect way to say goodbye to summer produce.

What You’ll Need

Before we get into the steps, here’s a quick look at what makes this dish shine:

• Feta cheese: The star of the show. Use a block of feta (not crumbled) for the creamiest texture. Sheep’s milk feta gives a richer flavor, but any good-quality feta works.
• Cherry tomatoes: Sweet, juicy, and perfect for roasting. When they burst, they release their natural juices and create a luscious sauce.
• Olive oil: Use a good extra virgin olive oil to bring everything together.
• Garlic and shallots: Add a subtle sweetness and depth.
• Chilies or red pepper flakes: Optional, but a gentle heat makes the dish irresistible.
• Fresh basil: For that final touch of freshness and aroma.
• Warm bread or pasta: Because you’ll want something to soak up every last bit of that delicious sauce.

The Secret to Perfect Baked Feta

Here’s the beauty of Baked Feta with Cherry Tomatoes — you don’t need any fancy tricks. The magic happens naturally as everything roasts together. But a few small tips make a big difference:

• Use a small baking dish. You want the tomatoes and feta close together so they cook evenly and mingle their juices.
• Don’t skimp on olive oil. It’s what helps everything caramelize and prevents the feta from drying out.
• Broil at the end. Those last few minutes under the broiler make the tomatoes blister and the feta beautifully golden on top.
• Add basil at the end. It keeps the flavor fresh and bright.

When to Serve This Dish

This recipe shines anywhere — it’s one of those rare dishes that works equally well as a casual snack, a cozy dinner, or an impressive party appetizer. Serve it with crusty bread, pita chips, or alongside grilled meats. I’ve even tossed the leftovers with spaghetti squash or used it as a topping for toast the next day (highly recommend).

It’s also a lifesaver when you want to make something special without spending hours in the kitchen. Just pop it in the oven, pour yourself a glass of wine, and let that heavenly aroma fill the room.

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