Baked Feta with Cherry Tomatoes

Imagine the tantalizing aroma of roasting tomatoes and melting feta wafting through your kitchen as you create this effortlessly impressive dish. Baked Feta with Cherry Tomatoes transforms a handful of humble ingredients into a dish of astonishing depth and flavor. The juicy tomatoes collapse and caramelize, releasing their sweet juices while the feta softens into a creamy, tangy centerpiece that brings everything together. This Mediterranean-inspired creation has earned its viral status not through complicated techniques but through the perfect marriage of complementary flavors and textures.

Last weekend, I served this at a casual gathering, and my friend who typically avoids cheese couldn't resist taking 'just a taste' – which quickly turned into several helpings! The magic happens in the oven, where high heat transforms these simple ingredients into something truly spectacular.

Essential Ingredients and Selection Tips

• Feta Cheese: Look for authentic Greek or Bulgarian feta sold in blocks and packed in brine. This ensures a creamier texture and superior melting.
• Cherry Tomatoes: Choose ripe, firm tomatoes with vibrant color. A mix of colors enhances presentation and flavor.
• Olive Oil: Use high-quality extra virgin olive oil for the best flavor. It blends beautifully with the feta and tomatoes.
• Fresh Basil: Adds aromatic freshness that balances the richness of the cheese and oil.

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Detailed Cooking Instructions

Step 1:

Preheat your oven to 400°F (200°C). Gather all ingredients and bring them to room temperature for even cooking.

Step 2:

In a 9-inch baking dish, drizzle 2 tablespoons of olive oil, ensuring the base is coated.

Step 3:

Add 2 pints of cherry tomatoes, 3-4 sliced garlic cloves, and 1 thinly sliced shallot to the dish. Toss with a pinch of salt, black pepper, and ¼-½ teaspoon red pepper flakes.

Step 4:

Place an 8-ounce block of feta cheese in the center of the tomatoes. Drizzle with 2 more tablespoons of olive oil and a bit more black pepper.

Step 5:

Bake for 20 minutes until the tomatoes begin to burst and release juices.

Step 6:

Switch your oven to broil and cook for another 5 minutes until the tomatoes develop charred spots and the feta is golden.

Step 7:

Remove from the oven and scatter fresh basil leaves on top.

Step 8:

Using a fork, gently mash the feta and mix it with the softened tomatoes to create a chunky sauce.

Step 9:

Serve warm with crusty bread, over pasta, or alongside roasted vegetables.

My first experience with this dish was at a friend's gathering where it caused such a sensation that guests were literally scraping the dish clean with bread crusts. The host laughed and admitted she'd discovered it through social media but had been serving it for months because it never failed to impress. I've since made it countless times, each time appreciating how something so simple can create such pleasure around the table.

The first time I made this for my family, my teenage son who typically avoids 'anything with visible vegetables' couldn't resist the aroma. He tentatively tried a tomato-dragged piece of bread and was immediately converted. Now he requests 'that melty cheese tomato thing' regularly, proving that sometimes the simplest dishes have the broadest appeal.

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Frequently Asked Questions

→ What type of feta works best for this baked appetizer?

High-quality Greek or Bulgarian feta made from sheep's milk will give you the best results with its creamier texture and tangier flavor. The recipe specifically recommends Maplebrook Farm feta if available to you. Block feta (rather than pre-crumbled) is essential for the proper melting quality.

→ Can I prepare this dish ahead of time?

You can assemble the dish up to 24 hours ahead and refrigerate it covered. Bring it to room temperature before baking. Alternatively, you can fully bake it, let it cool, refrigerate, and then reheat at 350°F for about 10-15 minutes until warm throughout.

→ What can I substitute for cherry tomatoes?

If cherry tomatoes aren't available, you can use grape tomatoes, chopped Roma tomatoes, or even diced larger tomatoes. The cooking time might need slight adjustment as larger tomato pieces may take longer to break down and caramelize.

→ What other herbs can I use besides basil?

Fresh oregano, thyme, or mint all work beautifully with the Mediterranean flavors in this dish. You could also try a combination of herbs, though basil's sweetness particularly complements the tomatoes and feta.

→ What can I serve with this besides bread?

While warm bread is traditional, this baked feta also pairs wonderfully with cucumber slices, bell pepper strips, pita chips, crackers, or endive leaves for a lower-carb option. It can also be served over a bed of greens as a warm salad.