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 love this recipe. Baking the feta changes the flavor to make it a little milder and my kid lives it. My husband and I love all the flavors together and it is great with some crusty bread.
This is absolutely delicious and simple to prepare. I’ve made it (at least 6 or 7 times) exactly as written and it turned out picture perfect. Everyone I’ve served it to, loved it as much as we did. My husband suggested that I try as a pasta dish and it was really good too. The first time I didn’t put enough feta cheese and the next time I put too much but still very good. If mixing it in pasta be sure to pour a little olive oil first before adding mixture. Great recipe and definitely a keeper.
I made this as an appetizer for my daughters birthday dinner. Her Mother-n-
law is non-grain and gluten free so I am always looking for an alternative so she can have some to. I couldn’t think of an appropriate veggie except lettuce cups. Romaine and a small head of redicio filled the void. I also added fresh basil for a finishing touch. Everyone loved it.
This was wonderful! I happened to have all the ingredients on hand and it is super easy to make! We had a little left over and it was also good the day after. This will be repeated often!
Oops – forgot to give it a star rating – 5 stars, of course!
LOVED this recipe. I ended up using crumbled feta instead of a block (just what I already had in the fridge so decided to use it) and it still worked beautifully. I also added an extra garlic clove, since I believe you can almost never have enough. and a small handful of pre-roasted garlic cloves (from the Mediterranean bar @ Wegmans). This has become one of my favorite recipes! Thanks for sharing!
This appetizer was beyond incredible. So easy, the flavors meld perfectly. I have made it with the capers and without. I prefer without the capers as dish tended to be too salty for me with them included. I have had this dish for dinner sometimes with a glass of wine and it is so satisfying.
This a great appetizer and was easy to make. We brought this to a party and got many compliments. I can definitely see this as a main course for two as well. I was afraid the feta block was too thick and cut it in half but stuck it back on and it was fine.
WOW!
We had a plethora of cherry tomatoes in the garden this year, so made this several times. My wife makes homemade sourdough, so fresh baguettes, garlicy tomatoey, cheesy goodness, yumm. With a crisp Savignon blanc, easy to get full on these.
I took the feta out of the fridge about 1/2 hour before to get it a little soft. I found it melted a bit more and browned up nicely under our gas broiler (just got a new oven recently, and this is the only thing I have broiled yet, so it could be me). I made this in smaller batches after the first time, since it is just 2 of us. 4 OZ of cheese to about the same amount of tomato seems right for us as an appetizer
We made this recipe several times this summer, especially after receiving a bounty of cherry tomatoes from our neighbor. So delicious and very easy to pull together. It paired nicely with some grilled salmon. I needed a quick meal this past weekend and thought I had all the ingredients on hand, but had forgotten that I had used up all the capers. Some lemon juice and parsley made for a nice last minute substitute, but we really prefer the recipe as posted.
Do you have a favorite brand of feta?
I like President brand. (Be sure not to get the fat free version!)