Baked Feta with Burst Tomatoes, Olives and Basil
Simple and fresh appetizer for any gathering.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Appetizer
Cuisine: greek, Mediterranean
Keyword: Appetizer, Feta
Servings: 4 people
Calories: 153kcal
- 1 5 oz block feta cheese
- 4 tablespoons olive oil
- ½ teaspoon oregano
- ½ teaspoon course salt
- 15-20 cherry tomatoes any color
- 10-15 kalamata olives
- 1 large roasted red pepper in brine thinly sliced
- 5-8 basil leaves
Preheat oven to 350°F. In an oven-safe bowl, place your feta block in the center. Sprinkle block with oregano and salt and set aside.
Slice your cherry tomatoes and olives in half (leaving a few whole). Slice your roasted red pepper in long, thin strips.
Arrange tomatoes, olives and red pepper on top and around your feta. Drizzle 2 tablespoon olive oil over all of it.
Bake in the oven until tomatoes have burst and feta is soft and a little runny, about 45 minutes. Once removed, top with basil and the rest of the olive oil. Enjoy!
Serving: 0g | Calories: 153kcal | Carbohydrates: 3g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 0.2mg | Sodium: 293mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 431IU | Vitamin C: 19mg | Calcium: 22mg | Iron: 1mg