Broiled Feta with Garlicky Tomatoes & Capers
This post may contain affiliate links. Read my full disclosure policy.
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!
You May Also Like
- Creamy Whipped Feta Dip
- Falafel
- Zucchini Fritters with Feta and Dill
- Tzatziki (Yogurt & Cucumber Dip)
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Just made this for a quick, different lunch. Very tasty and super easy. As one who always fiddles with recipes to “improve” them, I don’t even have any suggestions. You can’t get a better review (from me) than that… 🙂 Thank you!
I was looking for a new appetizer to serve, and this is IT! 5 stars! Now, I must confess to lean toward an efficient food delivery system, so next time I will crumble the feta. Other than that nod to my personal eccentricity, I wouldn’t change a thing. Thank you!🥰
As many others have already stated, this is super easy to make and super tasty! I am trying to avoid bread so as much as I would have enjoyed this with a baguette, I helped myself to a portion of feta and tomatoes on some arugula and it was pretty darn good as a simple salad.
Would goat cheese be too soft to use?
Hi Sophie, I think it would work — just keep an eye on it while it’s in the oven. Please LMK how it turns out!
Yes! it absolutely works with goat cheese. It’s divine! love, love, love. Thanks Jenn, once again!
So glad – thanks for reporting back!
This is absolutely delicious and I use this appetizer all the time. I did make a change in how its cooked. I didn’t see any reason to dirty two pans so I roast the tomato mixture in a hot oven (400 although it can be anything from 350-425 just the time will change) till they are soft, then add the feta and broil. One pan, and the pan I serve it in. Will continue to make this over and over again.
I’ve made this recipe a couple of times. The first few times didn’t work because the cheese didn’t soften. But, I kept trying because I knew the recipe had potential. This time, I brought the cheese (Macedonia feta) to room temperature. I added the cooked garlic, tomatoes and caper mixture to the cheese and baked it for 15-20 min at a low temp (275F). Just prior to serving, I broiled the cheese for 2-3 minutes. I garnished the baked cheese with fresh basil and freshly ground pepper. It was delish! Definitely a keeper.
I made this as a brunch appetizer while my “brunch girls” enjoyed a nice glass of rose wine. It was so easy to prepare, needed few seasonal ingredients, and was absolutely delicious! The combination of sweet tomatoes and salty feta & capers was irresistible! Another great recipe, thank you Jenn!!
Thanks so much Jenn for another outstanding, yet so simple, recipe to add to my repertoire! I doubled the recipe, keeping the capers to 11/2 tablespoons and added some pitted, halved kalamata olives and finished with some chopped fresh oregano from my herb garden. Superb!
Ever since I found your site I have cooked many of your recipes and they are always excellent.
I have made this for my gourmet group and all 8 raved and wanted the recipe. I was almost embarassed it’s so easy and yet looks beautiful and enticing on the table.
Thank you for your recipes. Tonight I will make for the third time your tiramisu, another great success.
Would naans dippers be good with this?
Sure!
I loved the broiled feta, but my husband doesn’t like feta. Is there another cheese that I could use?
Hi Kris, I’m not certain how readily available haloumi is, but that would work nicely here. You could also try something like blue cheese or Brie, although I’ve never used them here. Just make sure to keep an eye on it while it’s in the oven!