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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This is one of the easiest and best appetizers I have made. I am getting ready to make it for the second time!
But you gave it only one star?
Just made this and loved it. Made a couple adjustments: added halved pitted kalamata olives, and added a squeeze of fresh lemon after taking it out.
Ended up with way too much liquid. Probably didn’t cook down the tomatoes enough before adding to the bak8ng dish?
Hi Amy, the cooked tomatoes definitely produce a lot of juice. If you found the finished dish to be a little too liquidy, just drain some of the juice from the saucepan before adding it to the baking dish.
Thanks for the reply. Tried it again tonight and it turned out perfect. Just had a few less tomatoes and cooked them a bit longer. Also, broiled in my cast iron tangine base, which worked really nicely.
Glad it worked out – thanks for the follow-up!
Omg, this was so good! Made this for a girls night, everyone LOVED it! Served it with homeade bread, definitely going to make it again!
This is the BEST appetizer and is now my new favorite. So easy and full of flavor!!! Thank you!!!!
I love savory appetizers, and this is one of our family’s favorites! I like to use multicolored heirloom tomatoes when I can find them and serve it with lightly toasted baguette slices, which are perfect for soaking up the sauce!
A beautiful and easy appetizer! I tried this out so that I could serve it at my Oscar Party. It is delicious–the perfect combination of sweet and salty. It’s a great bruschetta topping too.
This is one of my go-to appetizers! I agree that paired with a salad and a glass of wine it can be a dinner in and of itself. It is prettier if you use multicolored tomatoes but tastes great either way.
Just a note: I tried to use a “milder feta” to please a crowd, which is Bulgarian. It was way too soft, more watery, did not brown well and seemed to fall apart. I do not recommend using Bulgarian feta.
Everybody loved it! They didn’t even know what it was- thought it was some new kind of cheese! I will be making this again!
I’ve made this recipe several times, and it’s always a big hit. Tonight I added four anchovies cut into approximately 1 cm pieces. It was delicious. It didn’t come close to overwhelming the dish. I did, however, also delete any extra salt, because otherwise it would have been too salty.
Why don’t I see any of the other comments?
The anchovies sound like a tasty twist, Chuck! To see the other comments, click on the “reviews” button that shows up immediately under the recipe title at the top of the page.
I LOVE this dish and it is so easy to make. I like to use crumbled or slice up the block a little so that it melts a little more. Also, I like a little less feta so that it doesn’t overpower the tomatoes.