This Easy Baked Feta Appetizer is made for sharing.
Perfect for an appetizer, light dinner with crusty bread or serve alongside some pasta for a full meal.
It’s easy to make with fresh summer vegetables and is one of the most delicious recipes you can make this summer!
While may have heard of the viral baked feta pasta, that concept acts as the base for this baked feta recipe. But, my recipe serves as an appetizer instead!
This is an impressive appetizer made with just a handful of ingredients just like my Sundried Tomato Pesto Goat Cheese Appetizer.
Why you’ll love this baked feta appetizer
- By baking the feta together with seasonal ingredients you get a super flavourful, warm appetizer that is sure to impress!
- You can serve this appetizer in so many different ways: as a creamy spread with toasted bread, crackers or chips.
- It’s easy to add in more blocks of feta cheese to make this for more people.
Ingredients needed to make this easy recipe
Block of feta cheese: be sure to buy a Greek feta block instead of crumbled feta.
Summer vegetables: bell peppers, red onion, sweet cherry tomatoes or grape tomatoes
Lemon: lemon juice is used to boost the flavour in this recipe but you could also add some lemon zest too
Olive oil: extra virgin olive oil brings the whole dish together by enveloping all of the ingredients as they bake
Fresh herbs: fresh oregano, fresh thyme and fresh basil leaves can all be used or choose one of your favourites.
Seasonings: garlic cloves, dried oregano, red chili flakes, salt and black pepper are the base seasonings to boost the flavour.
Step by step process to make this baked feta appetizer
1. Preheat oven to 400F
2. To an oven-proof baking dish add the creamy feta cheese in the center of the dish and surround with garlic cloves, bell pepper slices, red onion wedges and tomatoes.
3. In a small bowl or measuring cup whisk together juice from half of the lemon, olive oil, dried oregano, chili flakes and pinch of salt and pepper.
4. Pour the olive oil mixture over the feta, peppers, onions and tomatoes and use a spoon to gently toss with the vegetables. Flip the feta back/forth in the olive oil mixture too.
5. Slice the other half of the lemon into wedges and add to the baking dish as well.
6. Bake for 25-30 minutes or until the feta has softened and tomatoes are starting to burst.
7. Serve with toasted bread, crackers, homemade pita chips or mix the everything in the pan together to create a sauce for pasta. When serving this appetizer I like to leave the feta as the centerpiece with the vegetables around; then, people can take as much or as little to spread on their bread or crackers and then top with the vegetables. You can keep everything in the pan you baked it in and let it cool a bit before serving OR transfer the feta as the centerpiece to a serving dish, pour over all the juices and vegetables from the baking dish then serve.
Expert tips for making this baked feta cheese
- This simple appetizer is easily customizable. You can amp up the Mediterranean flavors by adding a 1/2 cup of kalamata olives and 1/2 cup of sun-dried tomatoes for example.
- Depending on your tastes you can use red peppers, orange or yellow pepper in the recipe.
- While this simple recipe serves 4 people, you can easily add a second block of feta into the baking dish to serve more people (about 6-8 people).
When I’m entertaining, I want to serve quick and delicious food that’s packed with flavour. That’s why I love this appetizer so very much. You can assemble this recipe ahead of time and put in the oven about 15-20 minutes before guests are set to arrive. Then, it will be ready shortly after and you’ll have time to let the pan cool slightly before serving.
FAQ
What type of dish should I bake this appetizer in?
I used an oven-safe enamel pan but you could use any type of oven-safe dish. A larger cast iron pan would make a lovely presentation for serving guests too (just make sure to let the pan cool a bit before serving).
Can I use this recipe to make a pasta?
YES! After baking just mix all of the simple ingredients together and then stir in a cooked pasta of choice. I’ve also stirred in cooked gnocchi and it made a delicious meal too!
What is the texture of baked feta?
Baked feta cheese generally keeps it’s shape but develops a creamy and soft texture. When serving this appetizer I like to leave the feta as the centrepiece with the vegetables around; then, people can take as much or as little to spread on their bread or crackers and then top with the vegetables.
If I have leftovers of this appetizer, how can I enjoy them later?
While this appetizer is most delicious on the day it’s made, it can be stored in the fridge for 3-4 days. You could warm it up the next day on medium-low in a pan and add some pasta; use it as a spread on a sandwich or in a wrap; add the leftovers to a salad; or, reheat gently in a microwave or pan and then enjoy with bread again!
Storage for this baked feta dip
Baked feta is most delicious on the day it’s made; however, you can store leftovers in an airtight container in the fridge for 3-4 days. See my last tip under FAQ for more ways to enjoy the leftovers of this feta recipe!
More easy appetizer recipe ideas to love from the blog:
Roasted Balsamic Strawberry Appetizer with Crostini
Easy Baked Feta Appetizer with Tomatoes and Peppers
Ingredients
- 1 150-200g block feta cheese (about 6-8oz) double the feta cheese to serve more people
- 3 garlic cloves, thinly sliced
- 1 bell pepper, sliced ¼-½ inch
- 1/2 large red onion cut into ½ inch wedges
- 1 pint pint cherry tomatoes
- 1 lemon, sliced in half
- 1/3 cup olive oil
- 1/2 tsp dried oregano
- 1/4 tsp chili flakes
- salt and pepper to taste
- Sprigs fresh oregano, thyme and/or fresh basil to garnish
- For serving: toasted bread, baguette, pita chips or crackers
Instructions
- Preheat oven to 400F.
- To an oven-proof baking dish add the creamy feta cheese in the center of the dish and surround with thinly sliced garlic cloves, bell pepper slices, red onion wedges and tomatoes.
- In a small bowl or measuring cup whisk together juice from half of the lemon, olive oil, dried oregano, chili flakes and pinch of salt and pepper.
- Pour the olive oil mixture over the feta, peppers, onions and tomatoes and use a spoon to gently toss with the vegetables. Flip the feta back/forth in the olive oil mixture too.
- Slice the other half of the lemon into wedges and add to the baking dish as well.
- Bake for 25-30 minutes or until the feta has softened and tomatoes are starting to burst.
- Serve with toasted bread, baguette, crackers or homemade pita chips .Serving notes: When serving this appetizer I like to leave the feta as the centrepiece with the vegetables around; then, people can take as much or as little to spread on their bread or crackers and then top with the vegetables. You can keep everything in the pan you baked it in and let it cool a bit before serving OR transfer the feta as the centrepiece to a serving dish, pour over all the juices and vegetables from the baking dish then serve.
Notes
- You can also serve this appetizer as a main dish: when the feta is finished baking, stir the feta and vegetables together to create a sauce and then mix in cooked pasta or gnocchi.
- While this appetizer is most delicious on the day it's made, it can be stored in the fridge for 3-4 days. You could warm it up the next day on medium-low in a pan and add some pasta; use it as a spread on a sandwich or in a wrap; add the leftovers to a salad; or, reheat gently in a microwave or pan and then enjoy with bread again!
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