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.Â
Serve the broiled feta warm with bread. Enjoy!
You may also like
- Creamy Whipped Feta Dip
- Falafel
- Zucchini Fritters with Feta and Dill
- Tzatziki (Yogurt & Cucumber Dip)
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!)
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!
Another 5 star recipe from OUAC-thank you! Made it as a light supper with a salad & good baguette one night- my mom raved! Making again tonight but doubling the tomatoes & serving over very thin grilled chicken cutlets and couscous-Yum!
I had purchased the ingredients for this dish earlier in the week and never gotten a chance to make it. Boy was I pleasantly surprised tonight while searching for something in the refrigerator to realize I had the makings for this tasty dish. My husband and I took your advice and ate it alone as our only dish. It was delicious. Another great recipe.
This was so simple, the perfect summer dinner! The warm feta, smeared on freshly toasted ciabatta bread, with the slightly sweet and bursting with flavor tomatoes on top……
Thank you for this great recipe!
I made this tonight for dinner with my daughter and son-in-law, and all of us were over the moon about it. Simple, delicious, and irresistible!
This recipe is amazing!! I hate when people offer reviews and then say all the things they changed (!), but now I have to do that….and it was accidental, I promise! I don’t care for Feta but that’s beside the point. I didn’t have any! So I used goat cheese and I have to say, I cannot imagine it being any more delicious than it was. Some of my guests even placed some of it on their steaks!!! FABULOUS RECIPE. Thanks so much.
Perfect summer bite before dinner! Especially with cherry tomatoes from my garden.
Not only was this delicious the first time around, but the leftovers were fantastic on homemade pizza dough.
Simple and Delicious like all of your recipes. I used the leftovers in an omelette.
Can you reheat this recipe as I would like to try it before serving it to friends. If yes, how would you recommend that I reheat it ( oven, microwave??? )
Yes, Lynn, that’s fine. You can easily reheat it in the microwave.
Best appetizer I have eaten all summer!! So happy to have a new recipe for my abundant cherry tomato crop. Reminds me of Greek Saganaki. Thank you for another fabulous recipe!!
This was so quick, easy, and DELICIOUS! I just substituted kalamata olives (my sis-in-law won’t touch anything with capers) and sprinkled some fresh dill on top after baking. Seriously good – thanks for another amazing recipe!
My husband doesn’t like feta. What other cheese would work for this? My son has had something like this in a restaurant and he said can we make this mom.
Thank you!!
Hi Diana, I’m not certain how readily available haloumi is, but that would work well 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 think goat cheese would be amazing with these flavors too, though you’d likely have to do it in slices/discs as it’s typically sold as a log. I made a similar recipe all last summer with goat cheese and it was a great pairing!
Colorful, delicious and easy to make dish that you can serve hot or cold.
This recipe is excellent, so easy and quick to make, 15 min and supper is served on a hot summer day, the colors add to great taste.
I served this tonight as a starter and it was a big hit! Served four perfectly with toasted baguette slices. One change: the top of the feta cheese was getting brown, but it was not getting soft on the bottom, so I cut the block in half crosswise and put the two pieces side by side in the pan. Worked perfectly! Thanks for another great recipe!
This recipe is heavenly. My picky 7 and 10 YO ate this without a word of complaining. Thank you.
I’d be serving this as the main dish, so I was wondering: could I add, say, crumbled Italian sausage? Or something else?
I think you could William, but you’d have to cook it first. It may be simpler if you just serve it on the side.
Kindly add me to the roster of your readers who have flipped for this easy, yet utterly satisfying recipe. We had a friend over for dinner last night, and when I told Tom about this recipe, he said that he would plant his face in it. Tongue in cheek, I actually made him his own private appetizer….yes, 8 oz. of cheese just for him! This will be made more often than a “regular rotation”.
Outstanding! I made a double batch as an appetizer for our weekly dinner with my husband’s family and it was devoured. The only thing I did differently was to use crumbled feta all over the top instead of the block. Do not skip broiling the feta! There was about 1/3 of a cup left over, which I used in scrambled eggs the next morning. Can’t wait to make this again.
Hello Jenn and thanks for the recipe!
It’s a very good idea for the hot summer days.
i will surely prepare it and I wonder if it wouldn’t go even better with Haloumi cheese.
What do you think?
Hi Monica, I think it would go great with goat cheese or haloumi. If you prepare it with either, I’d love to know how it turns out!
Hello again Jenn, I would have liked to add a photo of the dish, but it’s gone (eaten so fast!) 🙂
It was really good with haloumi, the texture of this Cypriot cheese makes it perfect for your recipe, so I highly recommend it, it’s really worth trying it.
I’ve also added some olives and some button mushrooms – so no need for meat in order to have a nutritious dish.
Thanks again for this brilliant idea!
I adore your recipes and will definitely try this! I’m not the biggest fan of feta cheese… Is there another type you think would also work/ hold up to the heat?
Not sure how readily available haloumi is, but that would be good here. You could also try something like goat cheese, Brie or blue cheese, although I’ve never used them here. Just be sure to keep an eye on it while it’s in the oven!
I made this yesterday as an appetizer, and it was delicious! I added a pinch of dried oregano, which made me think that the leftovers will be great on some pizza dough that I have in the freezer!
Sounds great. Is this an appetizer? A side dish for dinner?
I think it could be either. Hope you enjoy!
Seriously one of the best things I have eaten this summer ! Only thing I did different was add a good squeeze of fresh lemon juice at the end .
Truly wonderful. As suggested we had it for a light supper with baguettes and fresh corn. We decided the only problem was that we haven’t been making this all our lives.
I made this last night as part of a light supper alongside your garlic shrimp and it was fabulous. I didn’t change any part of the recipe. Tomatoes are already on my next shopping list to make this again. BTW, I love the option to change the measurements to metric, since that is how produce is sold where I live.
90 degrees is not so bad – try 102. We too have had lots of salads and cold fruit but I am looking forward to a nice change with the broiled feta and tomatoes tomorrow. It looks and sounds delicious. Many thanks for all your delicious recipes.
I love capers but my husband isn’t a fan… Suggestions for a replacement? Olives? I’m sure it gives the recipe some saltiness so I don’t want to omit them all together!?
Your recipes are amazing btw!
Hi Crissy, Yes, olives would be great. Enjoy!
i didn’t have capers, either. thought about olives, but ended up adding 1/4 red bell pepper and 1 whole serrano pepper, both chopped, to the tomatoes and garlic (and some extra garlic, too). it was amazing!
I haven’t tried this yet, but I already know I’ll love it, so I’ll rate it 5 stars. Your recipes have all always been 5 stars for me.
Mainly, I wanted to acknowledge your genius in adding a metric/cup measure converter to your site! I’m always amazed at how many people ask the author to convert recipes just for them instead of finding a converter and doing it themselves. Your utter brilliance in adding a converter to your site must save you lots of time responding to such requests, and hopefully will be much appreciated by users who need metric recipes. Kudos to you!
Such an amazingly simple but luxurious recipe! I can’t wait to try it! Do you have a recommendation for feta? I have found it very difficult to find a really great one.
Hi Tracey, I use President brand. (Be careful not to by the fat-free version; it’s usually right next to the regular one.) Hope you enjoy!
I used Macedonian feta, which tends to be creamier. Goat feta was a tad too dry for this recipe. It is a wonderful easy recipe.