Broiled Feta with Garlicky Tomatoes & Capers
This post may contain affiliate links. Read my full disclosure policy.
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!
More Middle Eastern Appetizers You May Like
Broiled Feta with Garlicky Cherry Tomatoes & Capers
Ingredients
- 1 (8-ounce) block feta cheese
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, roughly chopped
- 10½ ounces cherry tomatoes, preferably different colors, halved
- Scant ¼ teaspoon salt
- ⅛ teaspoon freshly ground black 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/1-liter) 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
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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Excellent! I can’t think of a better way to use up my bumper crop of cherry tomatoes.
WOW! Another “award winning” recipe from Jenn. This is super easy and a true “crowd pleaser.” You’ll always win with Jenn! :- )
Excellent! Served as an appetizer along with the chickpea salad. The feta cheese was devoured and many requested the recipe. I enjoyed the chickpeas too and wonder if it’s a LI thing 😉
Absolutely DELISH!!! OMG! No lie, made this 3 times in a week! THAT GOOD! HONESTLY! MAKING again as I type!
Oh so delish! I had this for dinner tonight with pita chips – what a taste treat! The briney flavor of the capers really makes the tomatoes and garlic sing. This concoction would taste terrific tossed with pasta. I’m pretty sure I will be trying that some day. : )
I concur
I made this last week, omitted the capers as didn’t have any. Served with Baguette and a simple salad. It was really tasty, we enjoy Feta in salads or sandwiches, and this was a first time broiling it. Thanks Jen!
YUMMO!!
Hi Jenn, Can I substitute the feta for a different type of cheese?
Hi Carmen, 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 made the recipe as is and I also tried it with goat cheese with some balsamic vinegar and a drizzle of honey. Delicious both ways.
Easy and delicious. What more could you want.
Absolutely delicious, and oh so easy.