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.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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I absolutely love this dish. I have made it as directed in this recipe and served it with pita bread, but I have also made it as a sauce to spoon over fish. In that case I cut the feta up in bite size pieces. It is delicious over swordfish or cod. I would think, any fish without a very strong taste. Tilapia would be good, too. Whereas, I don’t think I would serve it with salmon. A little lemon squeeze over it all adds to the delicious taste. Its so easy and quick, yet adds so much interest to a meal.
Fabulous! This recipe is now a constant at our home – appetizer for a group or dinner for a couple of us!! I don’t change a thing. I’ve made it with in-season tomatoes and with store-bought tomatoes and both work well. My only word of advice is to find a high quality feta, because it really is the star of the recipe.
Oops!
Forgot the 5 star rating on my review
I have made this exactly as written and it’s amazingly good! I’ve also done it with provolone and it’s equally delicious. It’s a wonderful appetizer and I always get rave reviews.
My new go-to appetizer to make for company! It’s so easy and yet beautiful and delicious!
This recipe is a Wow! Its easy to prepare, tastes fantastic and looks so festive, (especially if you use red and yellow cherry tomatoes), everyone assumes it was a lot more work than it is! I have made this countless times this summer using cherry tomatoes from our garden and we’re not tired of it yet!
My go to recipe for an easy delicious appetizer or quick vegetarian dish. Even good the next day reheated.
Made this delicious and easy recipe tonight. I made it exactly as described with no substitutions and served it with fresh sliced baguette. Everyone loved it. I loved how beautiful and colorful it looked when done and it was a crowd pleaser.
This is the best recipe in the world! My husband and I love it. We’ve made it our dinner several times during our extra warm Seattle summer. Thank you.
This has become my go to brunch staple (along with the kale and brussel sprout salad) for a while now. And it is a hit every time. I always follow the recipe faithfully, and add warm pita bread to scoop up all the deliciousness.
I reviewed this recipe about a year ago when I very first made it and have made it multi times since then having a few tweaks. What I discovered is that you can make the whole dish ahead of time (except the feta) which is a time saver for me. And since Feta blocks are fairly thick, I sliced it lengthwise into two thin portions so it covered most of the tomatoes. It broiled up nicely, the tomatoes got hot and then easier to portion out the cheese / tomato when scooped. Thin sliced, lightly toasted french bread (also made ahead of time) works really well – holds up to the soupy texture but can also sop up some yummy juices. What a great recipe to use lots of prolific cherry tomatoes!
We had a lot of feta left over (Costco) from the Whipped Feta Dip recipe and decided to make this last weekend. It was insanely delicious. I didn’t change anything and it was a delightful dish with bread or brioche toast. My 3-year-old loved it and even my 10-month-old loved the flavors. I plan to make it again for an upcoming party next month. I served it before a pasta dish and it was a great meal!
I made this dish several times and it is always a hit both with grown up s and kids. Foolproof and very easy to make. The only thing I do differently is slicing the feta block before broiling – it’s just easier to serve that way. Thank you Jen!
Jenn, I have requests for help with two things. #1. My cheese neither melted/softened nor browned after 10 minutes and then I looked again at the package and noticed that I accidentally bought “non-fat” feta. Is that probably the problem? #2. Since there wasn’t a photo as served, I looked at the baguette and pondered whether to heat the loaf and tear it, slice and broil, slice or tear at room temp… what is your preference? And do you spoon the sauce onto it rather than dip/dunk the bread? Thanks for your thoughts!
Not rating since I think I bought the wrong ingredients.
Hi Judy, I’m afraid non-fat feta won’t work here so that was likely the issue – although keep in mind that even full fat feta won’t melt; it will just soften. And bread will work, and I have served it both ways, but for company I’d do toasted slices and use a spoon to smear the sauce on the bread. Hope that helps!
Thaanks for your help! I’ll try again.
Oh wow, this looks amazing!
Would this work with haloumi instead of feta?
Yep 🙂
I made this twice over our recent holidays and it was a HUGE success. Everyone loved it!! So easy to make.
Yum!! I would make this again. First because it is so delicious and second, it is so easy!!!
We really loved it. We will do it again.
Such a beautiful presentation and the taste was perfect.
This has become my go to appetizer. I always have feta (TJ’s in brine) in my fridge, cherry tomatoes off my trees, when in season, or store bought and capers. It doesn’t take long to put together. I think the tomatoes and capers could easily serve as a side dish. I love, love this recipe.
Hi Jenn,
I love all the recipes I have made from your website, esp. the Mediterranean and vegetable recipes! They are very easy to follow as well as delicious. I recommend your website to all my friends Please continue your passion for excellence and continue to inspire home cooks everywhere!
I want to bring this appetizer to a Mediterranean themed party. Can I completely prepare it at home and then bring it to the party and warm it up? Also, What happens as this appetizer sits and cools? Can’t wait to try this!
Hi Paula, I haven’t made it in advance but another reader commented that she prepares the tomatoes ahead, puts them in a dish with the feta and keeps it covered. Right before serving it, she pops it into the oven. So you could get it prepared to that point and then put it in the oven when you get to the party. Hope everyone enjoys!
This was such a fantastic appetizer! Broiling the feta completely transformed it. I will definitely be making this recipe again!
Hi Jenn, this sounds delightful. I’d love to make for a dinner party Sat. One of the guests is gluten free. Any suggestions what I could make for them to have with this? The rest of us will enjoy the baguette as you suggest. I’m also making your Morocon chicken for the first time. Thank you Cindy
Hi Condy, I’d look for gluten-free crackers. Hope everyone enjoys the meal – can’t go wrong with the Moroccan chicken :)!
I never thought I liked cherry tomatoes until i tried out this recipe. There are few things that I can make that my vegetarian mother enjoys but this she loved.
I can never quite get my feta as brown without my tomatoes beginning to burn. And certainly not in 4 minutes. It usually takes me twice as long. Would it help to perhaps put the cheese in first for a couple of minutes by itself?
Also how soupy would you recommend I leave the tomatoes before adding them to the baking dish?
Glad your mom likes it! Yes, you can put the cheese in before the tomatoes to get it more browned. And the soupiness of the tomatoes is a personal preference. If you want to drain some of the juices from the tomatoes before adding them to the baking dish, feel free.
I made this and it was so delicious..my partner likes his french bread, i warmed some tortillas and had it on warm tortillas, it was just simply divine.
I just finished making this for the third time in 2 weeks. I love how easy and quick it is to make and the flavours are fantastic! I think it would also be delicious over spaghetti with fresh basil and parmesan. Thanks for all of your wonderful recipes!!
Hi Jen I would like to make this with a white fish like halibut and add the feta on top. What do You think?
Hi Carla, I think that sounds delicious – you might check out this recipe, which is similar.
DELICIOUS and SO EASY. I’m making it for the 2nd time right now, this time including onions (and basil, which I think I also included the 1st time). Left out the capers due to personal preference. Just YUM!!!
This is delicious!!!!!! I found a fantastic Bulgarian Feta cheese at Costco and it came in a two-pack. Perfect, perfect, thank you!
Made this last night for a party. Really excited to try and was so disappointed! The cheese was like a rock, impossible to spread on toasted bread. Tomatoes were delicious. Not sure what went wrong, would cut the cheese in half if I make this again.
So easy and delicious. Great addition to an appetizer table for something warm and bursting with flavour. Reheats really well!
Made this delicious and easy recipe the other night for company and everyone loved it!
Made this for brunch and it was a big hit. I would recommend to make sure your piece of FETA cheese was not too thick. The first time I made this,the Feta cheese was too thick and did not get soft. The second time I made this, I cut the feta in half. ‘Even folks who did not like tomatoes and cheese, loved this. Ate this one night with a loaf of bread for dinner!!
Simple and delicious. I’ve substituted Queso Fresco for a milder taste for the kids, still excellent flavors
Simple and delicious.
This is so easy! And wonderful! Served with toasted melba thin bread cut into quarters and it left the table! Tomatoes are wonderful! Would make it again, and again.
loved it! Thank you Jenn 🙂
Oh, my goodness…is this ever easy and delicious! Can’t wait to make it again. My husband loves feta. Too bad, as I could easily eat the whole thing myself! Thanks for a great recipe!
Took this to a New Year’s Eve party and it was gone in 15 minutes. So good! Told everyone about your wonderful blog. Thank you! Happy 2017
Hi! Im going to serve this dish for company and was wondering if I can prep it ahead of time and then throw it under the broiler when my company arrives.
Thanks!
Yes definitely, Mary. Enjoy!
Delicious. I followed the recipe exactly. It took longer than 4 minutes to brown (maybe my broiler) but other than that it was perfect. If you don’t like feta I would tell you to try it anyway (it’s that good) because the broiling changes the flavor and makes it more mild.
I think someone asked about making ahead. When I’m having guests I make the tomatoes earlier in the day and put them in a dish with the feta and cover with plastic wrap. Then when I hear guests in the driveway I pop it in the oven. Still turns out perfect . Thanks Jen!
We love this dish that looks amazing and is very easy to assemble. I would recommend adding Kalamata olives (1/4 to 1/2 cup)and a loaf of crusty baguette.
Deee-licious. Don’t need to say anything more, other than TRY IT, YOU’LL LOVE IT!
I had never used block feta before so wasn’t sure what to expect. Oh my – this is an addicting dish! A very flavorful, combination of feta, garlic and tomatoes. Even after the first day, it tasted really good just with crackers as a snack!
Hi, I love Feta but I’m not into garlic. Can I do this recipe without the garlic? any other substitute?
Thanks,
Jenny
Hi Jenny, you could just omit the garlic or add some chopped shallot instead.
Made this last night for company and it was outstanding !! I will double or triple the tomato olive oil mixture next time because we all put it on crusty bread and really loved that part.
Thanks for such an delicious and easy recipe !!
Fantastic and so easy! We had this before dinner with crusty bread and my whole family loved it. I liked it because it comes together very quickly and the flavors are terrific.
I have made this twice, once as an appetizer and tonight as a main meal. So good and can’t wait to have it tomorrow for lunch.
Really wonderful recipe. Perfect for any season. I subbed green olives because my husband didn’t care for capers but it was DELICIOUS!