Broiled Feta with Garlicky Tomatoes & Capers
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Grab some bread and dig in. This warm feta appetizer is simple to make and perfect for sharing.
In this easy recipe, cherry tomatoes, garlic, capers, and a few minutes under the broiler transform an ordinary block of feta into a warm, creamy spread. Serve it with toasted pita or a crusty baguette and chilled white wine, and you’ve got a simple Mediterranean appetizer—or even a light supper for two.
“Made this for a party with friends, and everyone loved it! So different, so delicious!”
What You’ll Need To Make Broiled Feta with Garlicky Tomatoes & Capers
To make this dish, you’ll need a block of feta cheese (I use the President brand, which you can find at most supermarkets), cherry or grape tomatoes, olive oil, capers, garlic, salt, pepper, and a pinch of sugar.
Step-by-Step Instructions
Begin by sautéing the garlic in olive oil until softened.
Add the tomatoes and 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 Mediterreanean 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.
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My favorite and more importantly – my mother-in-law’s favorite. Excellent.
Did this for a small party and it turned out great! Thanks!
My go to appetizer to go with a glass of wine . Always gets rave reviews – looks like so much more effort than it is !
I make this all the time, one of most popular dishes at my house for a luncheon or dinner appetizer or dinner starter. The best.
I’ve already dazzled many a guest with this easy yet oh-so-delicious recipe. I made i tin individual ramekins and served it with olives, bruschetta and a crusty bread. My husband was happy when one guest told us she didn’t like tomatoes – he got to eat hers! And that was just the first course of a three-course-Once-Upon-a-Chef-meal, which are becoming a regular thing at our house.
This is a wonderfully balanced appetizer- perfect for a variety of occasions ! It’s easy to prepare, but tastes like a time consuming appetizer.
Simply the best appetizer! I have made this several times for different groups of friends and family. Every single time this gem of a recipe has been served everyone says WOW and then asks for the recipe. Instead of giving them the recipe, I tell them about this amazing website and have introduced many to the wonderful recipes you share. Several have also purchased your cookbook. Everyone says the same thing I do…..pick a recipe, make it and wait to get lots of complements. Thank you for such great recipes and a wonderful cookbook!!!
Thanks so much for spreading the word about the blog! ❤️
Made this for a party and it was such a hit!
I am excited about making this for tonight’s hurricane party. Would fresh basil work well in this? When would you add it? Thanks!
Sure, Colette – I’d add a 2 tablespoons to the cooked tomato mixture, then another tablespoon right before serving. Stay safe 🙂
This was a very simple appetizer to make but was excellent! Made the house smell wonderful with the garlic and tomatoes and our guests loved it served with baguette slices. It was even better the next day reheated and spread on crusty bread! Next time I think I will let the cheese block warm up a bit closer to room temp before placing under broiler so the middle and bottom will become softer. Plan to make it again this week!
Utterly delicious! I didn’t bother doing the garlic and tomato in the pan first. Just whacked them in under the grill with olive oil and salt until charred then added the feta. I found that my feta needed more time than 4min but could’ve been due to the thickness of my wedges. Thanks for such an excellent easy meal idea!