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
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!
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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!
- 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
- 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.
- 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.
My daughter first made this and we LOVED it. I have since made this MANY times. Instead of feta cheese (which I had a problem with it not melting), I use goat cheese. Everyone that tries this recipe LOVES it. Thanks for a great recipe!
Excellent recipe. So easy and delicious. Every time I have served it people have loved it.
This recipe is the BOMB! OMG! It is So good. Love it. I added some sun dried tomatoes that I wanted to get rid of. Really good. Thanks
This is a very tasty and easy to make appetizer. I will definitely make it again.
My feta did not melt well. Best to slice it to help the process.
What a lovely meal! We chopped the feta into slices and ate it with fresh bread and basil as our main meal. We drank champagne with it.
This recipe sounds amazing, but feta doesn’t really agree with me. Can we use another type of cheese?
Hi Mariana, I’m not certain how readily available haloumi is, but that would work here. Some other options are blue cheese or Brie, although I’ve never tried them here. Just make sure to keep an eye on it while it’s in the oven!
Sliced feta into 5 slices and overlapped in the baking dish
Mixed tomatoes with kalamata olives, halved, the capers, garlic cloves sliced thin and a little slivered red onion, a few twists of black pepper and piled around and on top of feta.
Drizzled with about half a tablespoon of olive oil
Baked at 375 about 25/30 minutes
Garnished with slivered basil and a little lemon zest
Served on crostini I made
WOW…So easy and so good. Thanks Jenn for the inspiration
We just made this again for the millionth time. It is so delicious. This time I’m on a diet so I didn’t want to eat a lot of white bread. I had some cooked barley in the fridge so I heated it up and put the cheese and tomatoes on top. It’s a meal by itself. DELICIOUS!
Once again, a winner recipe. So simple and yet so delicious. This will be my new go-to appetiser. Many, many thanks!
Love this recipe!!
Hi, Jen. Do you use the feta that comes packed in water/liquid, or the kind that’s dry in the package? Perhaps it doesn’t matter?
Hi Elizabeth, there’s a tiny bit of liquid in the package, but it’s not packed in liquid. 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!
Just made this again after a break from it. It is the perfect summer lunch on a lightly toasted crusty baguette. Thank you for another great recipe.
Delicious for sure; I will do what others state below; the cheese did not really melt when it got broiled on top, and it is so much better melted. I will next time make 4-6 cuts on the cheese and spread them out a bit through the mixture of tomatoes to make sure that it melts as it browns.
Loved these flavors! But had to cut the cheese in half so that the center wasn’t cold and hard.
Like another reviewer said, it was cold inside after broiling, so I fileted the block into three shallower blocks and broiled for another 4 minutes. Perfect! My vegetarian loved it as an entree with toasted pita.
What would you eat this with? Pita bread? Crackers? French bread?
I love it with a loaf of crusty bread, but any of those will work. Hope you enjoy! 🙂
Can you make tomato mixture ahead of time? Do you cook the tomatoes until most of the moisture is evaporated?
Hi Carol, It’s fine to prepare the tomatoes ahead. The juice from the tomatoes creates a little sauce, so it does not all evaporate. Hope that helps!
I have made this so many times and have shared the recipe. This is so easy and delicious. Only recommendation is just before going into oven I make 4 to 6 cuts into the cheese. Helps melt the yummy cheese faster.
Made this for a party with friends – and everyone loved it! So different, so delicious! Love your recipes! (BTW, Couldn’t wait to get your new book for Christmas, so I bought it myself!)
Loved!! Made this tonight and will make again and again! We have too many beautiful garden cherry tomatoes and this is a delicious way to use a lot of them. Another winning recipe…..thanks Jenn.
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!
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 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!
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.
This is one of the easiest and best appetizers I have made. I am getting ready to make it for the second time!
But you gave it only one star?
Just made this and loved it. Made a couple adjustments: added halved pitted kalamata olives, and added a squeeze of fresh lemon after taking it out.
Ended up with way too much liquid. Probably didn’t cook down the tomatoes enough before adding to the bak8ng dish?
Hi Amy, the cooked tomatoes definitely produce a lot of juice. If you found the finished dish to be a little too liquidy, just drain some of the juice from the saucepan before adding it to the baking dish.
Thanks for the reply. Tried it again tonight and it turned out perfect. Just had a few less tomatoes and cooked them a bit longer. Also, broiled in my cast iron tangine base, which worked really nicely.
Glad it worked out – thanks for the follow-up!
Omg, this was so good! Made this for a girls night, everyone LOVED it! Served it with homeade bread, definitely going to make it again!
This is the BEST appetizer and is now my new favorite. So easy and full of flavor!!! Thank you!!!!
I love savory appetizers, and this is one of our family’s favorites! I like to use multicolored heirloom tomatoes when I can find them and serve it with lightly toasted baguette slices, which are perfect for soaking up the sauce!
A beautiful and easy appetizer! I tried this out so that I could serve it at my Oscar Party. It is delicious–the perfect combination of sweet and salty. It’s a great bruschetta topping too.
This is one of my go-to appetizers! I agree that paired with a salad and a glass of wine it can be a dinner in and of itself. It is prettier if you use multicolored tomatoes but tastes great either way.
Just a note: I tried to use a “milder feta” to please a crowd, which is Bulgarian. It was way too soft, more watery, did not brown well and seemed to fall apart. I do not recommend using Bulgarian feta.
Everybody loved it! They didn’t even know what it was- thought it was some new kind of cheese! I will be making this again!
I’ve made this recipe several times, and it’s always a big hit. Tonight I added four anchovies cut into approximately 1 cm pieces. It was delicious. It didn’t come close to overwhelming the dish. I did, however, also delete any extra salt, because otherwise it would have been too salty.
Why don’t I see any of the other comments?
The anchovies sound like a tasty twist, Chuck! To see the other comments, click on the “reviews” button that shows up immediately under the recipe title at the top of the page.
I LOVE this dish and it is so easy to make. I like to use crumbled or slice up the block a little so that it melts a little more. Also, I like a little less feta so that it doesn’t overpower the tomatoes.