Ingredients
4 tablespoons olive oil, divided
1 lb (450–500 g) cherry tomatoes
4 cloves garlic, thinly sliced
1 small shallot, thinly sliced (optional)
1–2 small hot chilies, thinly sliced (or ¼ teaspoon crushed red pepper flakes)
Flaky sea salt, to taste
Freshly cracked black pepper, to taste
7 oz (200 g) block of feta cheese, cut into two thick slabs
1 handful fresh basil leaves, torn
Bread or focaccia, for serving
Instructions
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Preheat oven: Heat oven to 400°F (200°C). Position one rack in the middle and another at the top near the broiler.
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Prepare baking dish: Pour 2 tablespoons olive oil into an 8–9 inch baking dish. Add the cherry tomatoes, garlic, shallots, and chilies. Season with salt and pepper, and toss to coat.
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Add feta: Nestle the feta in the center and drizzle with the remaining 2 tablespoons olive oil. Add more black pepper if desired.
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Bake: Roast on the middle rack for 20 minutes, until the tomatoes start to burst and soften.
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Broil: Move to the top rack and switch to broil. Broil for 5 minutes, or until the feta is lightly golden and the tomatoes are caramelized.
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Finish and serve: Remove from the oven, sprinkle with torn basil, and gently stir everything together. Serve warm with toasted bread or focaccia.
Notes
- For pasta lovers: To turn this into the viral baked feta pasta, use 4 more tablespoons of olive oil and cook 1 pound of pasta. Save some pasta water to thin the sauce before tossing.
- For a lighter version: Replace pasta with roasted spaghetti squash strands. Roast the squash at 350°F (175°C) for 45 minutes, then mix with the baked feta and tomatoes.
- Cheese tip: Look for high-quality feta made from sheep’s milk for the richest flavor and creamiest texture.
- Serving idea: Try serving it as a dip with toasted baguette slices or as a topping for grain bowls.
- Prep Time: 5 min
- Cook Time: 25 min
- Cuisine: Mediterranean / American