Broiled Feta with Garlicky Tomatoes & Capers
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Broiled feta with burst cherry tomatoes and capers makes a surprisingly addictive and flavorful spread. Perfect for summer!
In this easy recipe, burst cherry tomatoes, garlic, capers, and a flash under the broiler transform an ordinary block of feta cheese into a creamy and flavorful spread. Pair the broiled feta with toasted pita bread or a crusty baguette and chilled white wine, and you’ve got a lovely warm weather appetizer or light supper for two.
What You’ll Need To Make Broiled Feta with Garlicky Tomatoes & Capers
Step-by-Step Instructions
Begin by sautéing the garlic in olive oil until softened.
Add the tomatoes.
Cook for a few minutes until the tomatoes start to burst, and then add the capers.
Place the block of feta in a small baking dish and scatter the tomatoes around the cheese.
Broil until the feta is softened and browned on top, about 4 minutes.
Serve the broiled feta warm with bread. Enjoy!
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Broiled Feta with Garlicky Cherry Tomatoes & Capers
Broiled feta with burst cherry tomatoes and capers makes a surprisingly addictive and flavorful spread. Perfect for summer!
Ingredients
- 1 (8 ounce) block feta cheese
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, roughly chopped
- 10.5 ounces cherry tomatoes, preferably different colors, halved
- Scant ¼ teaspoon salt
- ⅛ teaspoon pepper
- Pinch sugar
- 1½ tablespoons capers, drained
Instructions
- Preheat the broiler and set the oven rack in the top position. Place the feta in a small (1-quart) baking dish and set aside.
- Heat the oil in medium saucepan over medium heat. Add the garlic and cook, stirring constantly, until lightly golden, 1 to 2 minutes. Add the tomatoes, salt, pepper and sugar; cook, stirring frequently, until the tomatoes are softened and starting to burst, 2 to 3 minutes. Remove from the heat and stir in the capers.
- Scatter the tomatoes around the feta and broil until the feta is softened and browned on top, 3 to 4 minutes (but keep an eye on it as broilers vary greatly.) Serve warm with bread.
Pair with
Nutrition Information
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- Calories: 226
- Fat: 19g
- Saturated fat: 9g
- Carbohydrates: 6g
- Sugar: 4g
- Fiber: 1g
- Protein: 9g
- Sodium: 732mg
- Cholesterol: 50mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I adore your recipes and will definitely try this! I’m not the biggest fan of feta cheese… Is there another type you think would also work/ hold up to the heat?
Not sure how readily available haloumi is, but that would be good here. You could also try something like goat cheese, Brie or blue cheese, although I’ve never used them here. Just be sure to keep an eye on it while it’s in the oven!
I made this yesterday as an appetizer, and it was delicious! I added a pinch of dried oregano, which made me think that the leftovers will be great on some pizza dough that I have in the freezer!
Sounds great. Is this an appetizer? A side dish for dinner?
I think it could be either. Hope you enjoy!
Seriously one of the best things I have eaten this summer ! Only thing I did different was add a good squeeze of fresh lemon juice at the end .
Truly wonderful. As suggested we had it for a light supper with baguettes and fresh corn. We decided the only problem was that we haven’t been making this all our lives.
I made this last night as part of a light supper alongside your garlic shrimp and it was fabulous. I didn’t change any part of the recipe. Tomatoes are already on my next shopping list to make this again. BTW, I love the option to change the measurements to metric, since that is how produce is sold where I live.
90 degrees is not so bad – try 102. We too have had lots of salads and cold fruit but I am looking forward to a nice change with the broiled feta and tomatoes tomorrow. It looks and sounds delicious. Many thanks for all your delicious recipes.
I love capers but my husband isn’t a fan… Suggestions for a replacement? Olives? I’m sure it gives the recipe some saltiness so I don’t want to omit them all together!?
Your recipes are amazing btw!
Hi Crissy, Yes, olives would be great. Enjoy!
i didn’t have capers, either. thought about olives, but ended up adding 1/4 red bell pepper and 1 whole serrano pepper, both chopped, to the tomatoes and garlic (and some extra garlic, too). it was amazing!
I haven’t tried this yet, but I already know I’ll love it, so I’ll rate it 5 stars. Your recipes have all always been 5 stars for me.
Mainly, I wanted to acknowledge your genius in adding a metric/cup measure converter to your site! I’m always amazed at how many people ask the author to convert recipes just for them instead of finding a converter and doing it themselves. Your utter brilliance in adding a converter to your site must save you lots of time responding to such requests, and hopefully will be much appreciated by users who need metric recipes. Kudos to you!
Such an amazingly simple but luxurious recipe! I can’t wait to try it! Do you have a recommendation for feta? I have found it very difficult to find a really great one.
Hi Tracey, I use President brand. (Be careful not to by the fat-free version; it’s usually right next to the regular one.) Hope you enjoy!
I used Macedonian feta, which tends to be creamier. Goat feta was a tad too dry for this recipe. It is a wonderful easy recipe.