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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Comments
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Once again, a winner recipe. So simple and yet so delicious. This will be my new go-to appetiser. Many, many thanks!
Love this recipe!!
Hi, Jen. Do you use the feta that comes packed in water/liquid, or the kind that’s dry in the package? Perhaps it doesn’t matter?
Thank you.
Hi Elizabeth, there’s a tiny bit of liquid in the package, but it’s not packed in liquid. 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!
Just made this again after a break from it. It is the perfect summer lunch on a lightly toasted crusty baguette. Thank you for another great recipe.
Delicious for sure; I will do what others state below; the cheese did not really melt when it got broiled on top, and it is so much better melted. I will next time make 4-6 cuts on the cheese and spread them out a bit through the mixture of tomatoes to make sure that it melts as it browns.
Super good!!!!
Loved these flavors! But had to cut the cheese in half so that the center wasn’t cold and hard.
Like another reviewer said, it was cold inside after broiling, so I fileted the block into three shallower blocks and broiled for another 4 minutes. Perfect! My vegetarian loved it as an entree with toasted pita.
What would you eat this with? Pita bread? Crackers? French bread?
I love it with a loaf of crusty bread, but any of those will work. Hope you enjoy! 🙂
Can you make tomato mixture ahead of time? Do you cook the tomatoes until most of the moisture is evaporated?
Hi Carol, It’s fine to prepare the tomatoes ahead. The juice from the tomatoes creates a little sauce, so it does not all evaporate. Hope that helps!
I have made this so many times and have shared the recipe. This is so easy and delicious. Only recommendation is just before going into oven I make 4 to 6 cuts into the cheese. Helps melt the yummy cheese faster.
Made this for a party with friends – and everyone loved it! So different, so delicious! Love your recipes! (BTW, Couldn’t wait to get your new book for Christmas, so I bought it myself!)
Loved!! Made this tonight and will make again and again! We have too many beautiful garden cherry tomatoes and this is a delicious way to use a lot of them. Another winning recipe…..thanks Jenn.