Feta + tomatoes + honey + an oven = magic! This easy Baked Feta recipe makes the most delicious, flavorful (and healthy!) appetizer or meatless meal!
I don’t know how I lived my whole life without knowing this, but it turns out that Baked Feta is the most delicious thing on the planet.
Not that this recipe should feel superior or anything, because I’ve said the same words about a lot of different foods over the years.
But Baked Feta is definitely my new favorite thing ever.
Here’s the thing I never knew until about a month ago:
When crumbly feta gets warm in the oven, it becomes soft and spreadable.
Basically, the oven turns feta into the most delicious, savory, addictive appetizer. Or snack. Or meatless meal.
Lately, I’ve been eating this Baked Feta for dinner.
On warm late summer evenings, it’s all I need.
It’s bright and fresh and yet somehow also hearty and filling and definitely comfort food.
This recipe has lots of fresh, bright Greek-inspired flavors.
Some things I love adding to this baked feta recipe: fresh tomatoes for tartness and honey for sweetness.
I also add olive oil and garlic for lots of rich flavor.
Plus toasted pine nuts for a tasty crunch.
There’s one very important rule with this baked feta dish: you must soak up all of the honey-lemon sauce with bread!
While the feta is busy getting all deliciously soft and spreadable in the oven, the tomatoes mix and meld with the olive oil, garlic, and honey to create the most flavorful and addictive sauce.
So I love eating this baked feta with both pita chips (for a yummy crunch) and a soft bread (like naan) to soak up all of the flavorful sauce.
Here’s the Recipe For Easy Baked Feta with Tomatoes and Honey:
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Easy Baked Feta with Tomatoes and Honey
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Appetizers / Dips
- Cuisine: Greek-Inspired
Description
Feta + tomatoes + honey + an oven = magic! This easy Baked Feta recipe makes the most delicious, flavorful (and healthy!) appetizer or meatless meal!
Ingredients
- 1 Tablespoon pine nuts
- 8 ounce block of organic feta cheese (not crumbled feta)
- 1 cup sliced cherry tomatoes
- 2 Tablespoons olive oil
- 1 Tablespoon freshly squeezed lemon juice (from 1 lemon)
- 1 Tablespoon honey
- 1/2 clove garlic, minced
- 1 Tablespoon fresh basil, chopped (or substitute parsley)
- Ground black pepper
- Whole grain pita chips, whole grain crackers, toasted whole wheat naan, focaccia, baguette, or garlic bread (for serving)
Instructions
- Preheat oven to 350 degrees F. Arrange pine nuts on a parchment-lined baking sheet. Toast in the oven until lightly golden, about 5 minutes. Watch carefully, pine nuts burn quickly! Set aside.
- Adjust oven heat to 400 degrees F.
- Place block of feta in a small casserole dish. Arrange the cherry tomatoes both on top of and alongside the feta.
- Add the olive oil, freshly squeezed lemon juice, honey, and garlic to a small mixing bowl. Whisk until well combined. Season with ground black pepper.
- Pour the olive oil mixture all over the feta and tomatoes.
- Cover the casserole dish with foil and bake in the oven about 20 minutes.
- Remove foil and place back in oven until cheese and tomatoes are softened and olive oil mixture is bubbling, about 10 minutes.
- Allow dish to cool slightly. Arrange toasted pine nuts and chopped basil (or parsley) over the top.
- Serve while baked feta is still warm, while the cheese is soft and spreadable.
- Serve with pita chips, crackers, naan, focaccia, baguette, or garlic bread.
Notes
- After spreading some feta and tomatoes on your bread, be sure to use that bread to soak up all of the delicious honey-lemon flavor of the olive oil mixture. The sauce is where all of the flavor is!
- I find that the feta is so salty, it’s not necessary to season the tomatoes or olive oil mixture with salt.
For More Recipes You Might Love, Check Out:
Easy Greek: Pasta with Tomatoes and Feta
Greek Tomato-Feta Quinoa Salad
Peach Crostini with Whipped Feta and Honey Balsamic
Greek Stuffed Peppers: Feta & Spinach
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