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 tried this dish the other night and it was so simple and so delicious. I forgot to get capers so added onions instead and it was really good. The juices and soft cheese were devine!
This was so delicious! Something about baking the feta makes it milder and changes the texture. Perfect with the moroccan meatballs and pita…
This dish looks amazing, but I am making it for a crowd of 12 hungry adults as an appetizer. How do you recommend I multiply the recipe? Should I make it in three separate dishes? Help.
Hi Jean, You could use 3 separate dishes or just one larger one (it should hold at least 4 quarts). And I would just multiply all the ingredients by 3 to have enough for everyone. Hope they enjoy!
We have to rave about this recipe! I added a small handful of freshly cut mixed herbs from my garden, and that added a nice freshness to the flavor. The bottom of the feta melted slightly and leaked some “feta juice” into the tomato mixture, and that added a lot.
Jenn, how would it be with a dozen or so Greek olives, halved or coarsely chopped? How about with some anchovies? I don’t want to give it too much of a “putanesca” flavor, just to add some umami flavor. What do you think?
So glad you enjoyed it, Chuck! I think the diced olives would go beautifully here.
This recipe was one of the big hits of the summer at my house. I made it again and again! I also add some herbes de provence and black olives. It even freezes well. I made the recipe up to the point of putting it in the oven, but put the baking dish covered with aluminum foil in the freezer instead.
As other users have noted….this is so good and easy too!! Will definately be making this one again.
I have made this about 5 times and everyone loves it! It comes out perfect every time. Loves the flavors and so easy.
Perfection in individual au gratin dishes. We used the last of our Sun Gold cherry tomatoes and I halved the recipe for 2. A bit of focaccia and Chardonnay, rounded out our late summer dinner perfectly n
We liked this. But have to say – reading someone’s review, I now want to try this with goat cheese. 🙂
Tried with lemon flavored goat cheese. and regular goat cheese. REALLY GOOD!!
I am obsessed with this. I was looking for something to do with the huge amount of cherry tomatoes from my garden and stumbled upon this recipe. The texture of the feta when it’s warm is outrageous, and the tomatoes create a sort of sauce. My mouth is watering again!