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 was so quick, easy, and DELICIOUS! I just substituted kalamata olives (my sis-in-law won’t touch anything with capers) and sprinkled some fresh dill on top after baking. Seriously good – thanks for another amazing recipe!
My husband doesn’t like feta. What other cheese would work for this? My son has had something like this in a restaurant and he said can we make this mom.
Thank you!!
Hi Diana, I’m not certain how readily available haloumi is, but that would work well 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!
I think goat cheese would be amazing with these flavors too, though you’d likely have to do it in slices/discs as it’s typically sold as a log. I made a similar recipe all last summer with goat cheese and it was a great pairing!
Colorful, delicious and easy to make dish that you can serve hot or cold.
This recipe is excellent, so easy and quick to make, 15 min and supper is served on a hot summer day, the colors add to great taste.
I served this tonight as a starter and it was a big hit! Served four perfectly with toasted baguette slices. One change: the top of the feta cheese was getting brown, but it was not getting soft on the bottom, so I cut the block in half crosswise and put the two pieces side by side in the pan. Worked perfectly! Thanks for another great recipe!
This recipe is heavenly. My picky 7 and 10 YO ate this without a word of complaining. Thank you.
I’d be serving this as the main dish, so I was wondering: could I add, say, crumbled Italian sausage? Or something else?
I think you could William, but you’d have to cook it first. It may be simpler if you just serve it on the side.
Kindly add me to the roster of your readers who have flipped for this easy, yet utterly satisfying recipe. We had a friend over for dinner last night, and when I told Tom about this recipe, he said that he would plant his face in it. Tongue in cheek, I actually made him his own private appetizer….yes, 8 oz. of cheese just for him! This will be made more often than a “regular rotation”.
Outstanding! I made a double batch as an appetizer for our weekly dinner with my husband’s family and it was devoured. The only thing I did differently was to use crumbled feta all over the top instead of the block. Do not skip broiling the feta! There was about 1/3 of a cup left over, which I used in scrambled eggs the next morning. Can’t wait to make this again.
Hello Jenn and thanks for the recipe!
It’s a very good idea for the hot summer days.
i will surely prepare it and I wonder if it wouldn’t go even better with Haloumi cheese.
What do you think?
Hi Monica, I think it would go great with goat cheese or haloumi. If you prepare it with either, I’d love to know how it turns out!
Hello again Jenn, I would have liked to add a photo of the dish, but it’s gone (eaten so fast!) 🙂
It was really good with haloumi, the texture of this Cypriot cheese makes it perfect for your recipe, so I highly recommend it, it’s really worth trying it.
I’ve also added some olives and some button mushrooms – so no need for meat in order to have a nutritious dish.
Thanks again for this brilliant idea!