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 reviewed this recipe about a year ago when I very first made it and have made it multi times since then having a few tweaks. What I discovered is that you can make the whole dish ahead of time (except the feta) which is a time saver for me. And since Feta blocks are fairly thick, I sliced it lengthwise into two thin portions so it covered most of the tomatoes. It broiled up nicely, the tomatoes got hot and then easier to portion out the cheese / tomato when scooped. Thin sliced, lightly toasted french bread (also made ahead of time) works really well – holds up to the soupy texture but can also sop up some yummy juices. What a great recipe to use lots of prolific cherry tomatoes!
We had a lot of feta left over (Costco) from the Whipped Feta Dip recipe and decided to make this last weekend. It was insanely delicious. I didn’t change anything and it was a delightful dish with bread or brioche toast. My 3-year-old loved it and even my 10-month-old loved the flavors. I plan to make it again for an upcoming party next month. I served it before a pasta dish and it was a great meal!
I made this dish several times and it is always a hit both with grown up s and kids. Foolproof and very easy to make. The only thing I do differently is slicing the feta block before broiling – it’s just easier to serve that way. Thank you Jen!
Jenn, I have requests for help with two things. #1. My cheese neither melted/softened nor browned after 10 minutes and then I looked again at the package and noticed that I accidentally bought “non-fat” feta. Is that probably the problem? #2. Since there wasn’t a photo as served, I looked at the baguette and pondered whether to heat the loaf and tear it, slice and broil, slice or tear at room temp… what is your preference? And do you spoon the sauce onto it rather than dip/dunk the bread? Thanks for your thoughts!
Not rating since I think I bought the wrong ingredients.
Hi Judy, I’m afraid non-fat feta won’t work here so that was likely the issue – although keep in mind that even full fat feta won’t melt; it will just soften. And bread will work, and I have served it both ways, but for company I’d do toasted slices and use a spoon to smear the sauce on the bread. Hope that helps!
Thaanks for your help! I’ll try again.
Oh wow, this looks amazing!
Would this work with haloumi instead of feta?
Yep 🙂
I made this twice over our recent holidays and it was a HUGE success. Everyone loved it!! So easy to make.
Yum!! I would make this again. First because it is so delicious and second, it is so easy!!!
We really loved it. We will do it again.
Such a beautiful presentation and the taste was perfect.
This has become my go to appetizer. I always have feta (TJ’s in brine) in my fridge, cherry tomatoes off my trees, when in season, or store bought and capers. It doesn’t take long to put together. I think the tomatoes and capers could easily serve as a side dish. I love, love this recipe.