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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!

Baking dish of broiled feta with garlicky tomatoes and capers.

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

broiled feta ingredients

Step-by-step instructions

Begin by sautéing the garlic in olive oil until softened.

sautéing the garlic

Add the tomatoes.

adding cherry tomatoes to the skillet

Cook for a few minutes until the tomatoes start to burst, and then add the capers.

burst cherry tomatoes and capers in skillet

Place the block of feta in a small baking dish and scatter the tomatoes around the cheese.

feta and tomato mixture in baking dish

Broil until the feta is softened and browned on top, about 4 minutes. 

broiled feta and tomatoes

Serve the broiled feta warm with bread. Enjoy!

Baking dish of broiled feta with garlicky tomatoes and capers.

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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!

Servings: 4
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes


  • 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


  1. 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.
  2. 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.
  3. 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

Powered by Edamam

  • 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 is one of the best appetizers I’ve ever had. It’s been my go to app for the summer. Everyone loves and devours it! Thanks Jen for another keeper!

    • — Kathy on August 13, 2023
    • Reply
  • I made this tonight to take to a friend’s house. It was so delicious and easy to make. My friends loved it and commented how they were getting addicted to it. I will be making this again soon. Thanks again, Jenn, for another fabulous recipe!

    • — Lynne on March 28, 2023
    • Reply
  • This was so good and very easy. A go to appetizer from now on!

    • — Diane on September 20, 2022
    • Reply
  • I made this appetizer a few nights ago for a friend’s birthday dinner, it was truly “restaurant quality!” Made it exactly per recipe using a colorful medley of tomatoes, served with chewy, fresh sourdough bread. We were all soaking the bread in the delicious juices before topping with the cheese and tomatoes, mmm, SO delicious! Also SO easy peasy! Thanks for another winner Jenn!!! Your website and cookbooks are my #1 “go-to” source for inspiration!

    • — Sandy K. on August 18, 2022
    • Reply
  • Made this for a get together last night and it was so good!

  • Love the tomato/caper sauce but would prefer a cheese that melts a bit more than Feta. What would you suggest?

  • I LOVE this recipe and have made it at least a dozen times since finding it maybe about 6 months ago. It’s so much flavor bang for the effort buck! Now that travel restrictions are easing up a bit here (we live in Brussels), visitors are starting to come back. For a weekend of food with family and friends, this usually makes an appearance. I usually make the tomato part shared. Also the bulgar salad from this site, which tastes better the next day, the plum cake, and the apple baked oatmeal. We’re a vegetarian family and Jen doesn’t have a million vegetarian recipes, but there are some gems in here. Thank you Jen!! I’d love some more ideas for make ahead stuff for a weekend of vegetarian guests, so basically two brunches and two dinner parties, if you have time. Does your new cookbook have a decent share of vegetarian recipes ?

    • So glad you like this! For some vegetarian options for brunch, I’d recommend one of my quiches or frittatas. Pancakes, waffles or muffins would also work well. You could pair any of these with a fruit salad or smoothie.

      For dinners, many of my soups are vegetarian so you may want to peruse those. I have a number of pastas you could consider as well.

      And, my cookbook does have some vegetarian recipes, but if you’re vegetarians, I’m not confident that you would find the book worth your money.

  • Just made this for a quick, different lunch. Very tasty and super easy. As one who always fiddles with recipes to “improve” them, I don’t even have any suggestions. You can’t get a better review (from me) than that… 🙂 Thank you!

    • I was looking for a new appetizer to serve, and this is IT! 5 stars! Now, I must confess to lean toward an efficient food delivery system, so next time I will crumble the feta. Other than that nod to my personal eccentricity, I wouldn’t change a thing. Thank you!🥰

  • As many others have already stated, this is super easy to make and super tasty! I am trying to avoid bread so as much as I would have enjoyed this with a baguette, I helped myself to a portion of feta and tomatoes on some arugula and it was pretty darn good as a simple salad.

  • Would goat cheese be too soft to use?

    • Hi Sophie, I think it would work — just keep an eye on it while it’s in the oven. Please LMK how it turns out!

      • Yes! it absolutely works with goat cheese. It’s divine! love, love, love. Thanks Jenn, once again!

        • — frenchiecookingmama
        • Reply
        • So glad – thanks for reporting back!

  • This is absolutely delicious and I use this appetizer all the time. I did make a change in how its cooked. I didn’t see any reason to dirty two pans so I roast the tomato mixture in a hot oven (400 although it can be anything from 350-425 just the time will change) till they are soft, then add the feta and broil. One pan, and the pan I serve it in. Will continue to make this over and over again.

  • I’ve made this recipe a couple of times. The first few times didn’t work because the cheese didn’t soften. But, I kept trying because I knew the recipe had potential. This time, I brought the cheese (Macedonia feta) to room temperature. I added the cooked garlic, tomatoes and caper mixture to the cheese and baked it for 15-20 min at a low temp (275F). Just prior to serving, I broiled the cheese for 2-3 minutes. I garnished the baked cheese with fresh basil and freshly ground pepper. It was delish! Definitely a keeper.

  • I made this as a brunch appetizer while my “brunch girls” enjoyed a nice glass of rose wine. It was so easy to prepare, needed few seasonal ingredients, and was absolutely delicious! The combination of sweet tomatoes and salty feta & capers was irresistible! Another great recipe, thank you Jenn!!

  • Thanks so much Jenn for another outstanding, yet so simple, recipe to add to my repertoire! I doubled the recipe, keeping the capers to 11/2 tablespoons and added some pitted, halved kalamata olives and finished with some chopped fresh oregano from my herb garden. Superb!

  • Ever since I found your site I have cooked many of your recipes and they are always excellent.
    I have made this for my gourmet group and all 8 raved and wanted the recipe. I was almost embarassed it’s so easy and yet looks beautiful and enticing on the table.
    Thank you for your recipes. Tonight I will make for the third time your tiramisu, another great success.

    • — Monica Maynard
    • Reply
  • Would naans dippers be good with this?

  • I loved the broiled feta, but my husband doesn’t like feta. Is there another cheese that I could use?

    • Hi Kris, I’m not certain how readily available haloumi is, but that would work nicely 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 read once that anything good with capers is better without them. I agree with that sentiment.

    Can also serve this with pasta mixed in. I love it with fresh baked rustic bread or pita. I lived in Israel for years and it’s reminiscent of the great food there.

  • I have made this recipe many times and brought it to parties… always a hit! I am not a fan of capers, so I do leave them out. Also, I often use crumbled feta (or I crumble the block) before broiling… it makes it easier to spread on crackers or bread.

  • I liked this dish i had it for dinner tonight however if I were to make it again I would probably quadruple the tomato/feta ratio 4:1. The feta is strong and the tomatoes really add sweetness and sauce to the dish. Thanks Jenn for your recipes!

    • — Sabrina amaral
    • Reply
  • Huge winner at dinner last night! So simple and such a beautiful presentation after broiling. We needed a couple extra servings, so I doubled everything except the feta and used a medium baking dish just to make sure everything fit – came out perfect! Love how easy it was to throw everything together – will definitely be a go-to in the future.

    • — Ashley Falgout
    • Reply
  • An absolute winner! A delicious recipe. Have made it several times and the entire family loved it. Thanks for the recipe.

  • This recipe was SO DELICIOUS that I suggested my favorite Mediterranean bistro add it to their menu as an appetizer. Because we love tomatoes, I doubled/tripled the amt of cherry tomatoes. This dish is best served straight out of the oven while the feta is a little gooey from the heat. This would be an exceptional appetizer if you were hosting friends or happy hour at your home.

    • — Jennifer Mapes
    • Reply
  • This is my favorite appetizer to share with friends. I make the tomato sauce and then divide between four individual serving dishes. Then, every person has their own portion. I’ve never received more compliments! Delicious.

  • This is my go to quick supper dish. After a busy day this is cooked in the time it takes to boil the pasta. It’s delicious and the capers take it to the next level. If you want to veganise it, just the sauce without the feta is amazing with a sprinkle of nut palm and I have used a plant based feta which also works well.

  • This one is a winner for sure. Looks super fancy but is super simple to make…. a huge hit last summer so I decided to try it for my staff at Christmas and they all loved it too!

    • — alexandra bake
    • Reply
  • Love, love, love this recipe. I followed it exactly and it’s perfect. A perfect light meal in the summer and a trusted addition to my appetizer standbys. Everyone loves this dish and now my family is asking specifically for it whenever we get together.

  • This is another winner. I have a huge garden and I’m always looking for a new way to use my cherry tomatoes. I make this when ever we have friends/family over or when we are invited to a party.
    The only change I have made to the recipe is I makes cuts in to the block of feta so you have bite size pieces. ( But I don’t separate it I shape it back in to a block ). It separates a little when it cook its, but it makes it easier to eat. I serve it with tortilla chips. It is SOOOO Good !

  • I made this recipe twice
    And liked it better when I used a thinner block of feta. Cheese melted better. I cut the block of feta and save the rest for another dish!

  • Simple, easy, quick appetizer. Looks and tastes like I spend a lot of time on this but I don’t! Delicious.

  • This was the 1st recipe that I tried from your blog. (I’ve since made many more… always with great results!). My daughter actually made it 1st for a family get together and I LOVED it. I have since made it MANY times. The only difference is I used a goat cheese log from Aldi. The cheese melts so nice and is a nice compliment to the fresh tomatoes! I did try making this with frozen cherry tomatoes (hoping I could extend the use of MY fresh tomatoes). It was good in a pinch, but prefer fresh tomatoes. Everyone who tries this LOVES it!

  • ABSOLUTELY delicious!! One of my favorite appetizers to make.

  • This is so delicious! One of my favorite appetizers to make and people always go crazy for it. I sometimes double the tomato mixture.

  • Not only was this recipe incredibly simple, but incredibly tasty! Goes to show, simple flavorful ingredients add up to fantastic tasting food. I used crumbled feta and basically ate it with a spoon! I always double this recipe so we have leftovers 😁

  • Loved this the first time I made it. Cooking the tomatoes this way really brings out their flavor, especially with the olive oil they are cooked in. Great way to use up the abundance of late summer cherry tomatoes!

  • I would rate this a 5/5. The ingredients just blend together so well. It is small but mighty in big, addictive flavors. Easy to prepare and always have the ingredients handy. A winner for any occasion!

  • This is my all time favorite appetizer to serve to family and guests! It’s easy to make, presents beautifully and is absolutely delicious to the taste buds!!! The flavors blend perfectly! Thanks again Jenn!

  • Love love love this recipe. Quick and easy and oh sooo yummy.
    I serve it on grilled baguqette.

    • — Cynthia MacPherson
    • Reply
  • This appetizer not only tastes extra yummy but also looks great and is fun too eat. Very easy to make and my dear in laws loved it.

  • Delicious! Thought I had capers and I didn’t! Ack! Substituted kalamata olives and it was great. Will pick up capers and make this again. I needed a new “go-to” app recipe and this will be it. I’ll toast up the rest of the baguette with olive oil and garlic and put it in the freezer for next time.

  • I made this tonight and it was excellent! I added a a couple of shallots and olives to the tomatoes and garlic, which suited our taste. But it’s so quick and amazing!

  • Delicious
    My plan was to make caprice salad for an appetizer for our guests, I came across this recipe and changed my mind about the salad and decided to go with it, it looked different and I love sautéed tomatoes ( actually, I am Palestinian and sautéed tomato with onion is a very popular dish in Palestine) so, I used regular tomatoes that I cut to quarters, used mozzarella cheese instead and this dish was a hit, tasty, different, easy to make. Thank you

  • This is a hit! Great way to use up abundant cherry tomatoes, even the ones that are starting to get a bit soft and wrinkly. I would add more tomatoes next time. Great served with toasted garlic naan bread cut in triangles or a baguette sliced thin.

  • Amazingly easy and delicious! Served with sourdough bread and it was a real hit! I doubled the tomatoes and split the feta in half and made two, separate casserole dishes.

  • I had leftover crumbled feta cheese and capers from another recipe and so I found this recipe when I Googled those two ingredients. I only had a Roma tomato but no cherry tomatoes. I decided to go ahead and try it because I actually preferred the idea of using crumbled instead of block feta. OMG! I just did a small sample to test it out and it was so scrumptious that I made a second one to finish off my tomato. Because I’m single, I do most of my baking in the toaster oven. It works better in my opinion because I can use the “toast” function to roast my veggies which really speeds up the cooking process. I used it on this to ensure feta cooked on the bottom. I’m definitely adding cherry tomatoes and crumbled feta cheese to next week’s grocery list!! I took a picture and would love to share it with you because it looks so delicious even without cherry tomatoes!!!

    • So glad you found this and enjoyed it so much! Unfortunately, the blog isn’t set up to receive pictures but if you’re on Instagram, you can share it there; be sure to tag me @onceuponachef! 🙂

  • This is delicious! I have several “foodie” friends who ask for this when they come over. The feta melts beautifully and almost passes for mozzarella in the dish. I have people in my life who dislike feta (strongly) and love this dish. Great with summer ripened tomatoes!!

  • Super good! I picked my garden golden and sweet 100 tomatoes, and had some feta cheese and capers in the refrigerator. Simple, but delicious recipe! I will definitely make it again and again! Thanks so much!

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