Baked Feta with Roasted Tomatoes & Honey

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Baked Feta with Roasted Tomatoes & Honey

Servings: 4 (as an appetizer) | Prep time: 5 mins | Cook time: 25 mins

Ingredients

  • 1 block (7–8 oz) high-quality Greek Feta (sheep’s milk is best)

  • 2 cups Cherry or Grape tomatoes

  • 3 tbsp Extra virgin olive oil

  • 1.5 tbsp Honey (wildflower or thyme honey works beautifully)

  • 2 cloves Garlic, thinly sliced

  • 1 tsp Dried oregano or fresh thyme

  • 1/2 tsp Red pepper flakes (optional, for heat)

  • Fresh basil for garnish

  • Crusty bread or pita chips for serving

Instructions

  1. Prep: Preheat your oven to 200°C (400°F).

  2. Arrange: Place the block of feta in the center of a small baking dish. Surround the cheese with the cherry tomatoes and sliced garlic.

  3. Season: Drizzle the olive oil over everything. Sprinkle the oregano and red pepper flakes over the tomatoes and cheese.

  4. The Honey: Drizzle the honey directly over the top of the feta block.

  5. Bake: Place in the oven for 20-25 minutes, or until the tomatoes have burst and the edges of the feta are starting to turn golden brown.

  6. Finish: Remove from the oven. For a deeper flavor, turn on the broiler for the last 2 minutes to slightly caramelize the honey on top. Garnish with fresh basil and serve immediately.

Chef’s Notes & Tips

  • The Cheese Matters: Use “PDO” Greek Feta packed in brine. Avoid crumbled feta or cow’s milk “feta-style” cheeses; they won’t melt properly and often turn grainy.

  • Don’t Skimp on Oil: The olive oil mixes with the tomato juices and honey to create a “liquid gold” sauce. Use the good stuff!

  • The “Smush”: If you want a dip-like consistency, use a fork to mash the feta and tomatoes together once they come out of the oven.

Nutritional Info (Per Serving)

  • Calories: 245 kcal

  • Total Fat: 18g

  • Protein: 9g

  • Carbohydrates: 12g

  • Sugar: 9g

  • Sodium: 620mg

Health Benefits

  • Lycopene Power: Cooking tomatoes significantly increases the bioavailability of lycopene, a powerful antioxidant linked to heart health.

  • Protein & Calcium: Feta provides a solid hit of protein and bone-strengthening calcium.

  • Healthy Fats: Olive oil is rich in monounsaturated fats, which are excellent for reducing inflammation.

Q&A

Q: Can I make this ahead of time? A: This dish is best served hot and melty. However, you can prep the dish (everything but the honey) and keep it in the fridge for up to 4 hours before popping it in the oven.

Q: My feta didn’t melt into a puddle. Did I do something wrong? A: Not at all! Real sheep’s milk feta doesn’t fully “melt” like mozzarella; it softens into a spreadable, creamy texture. If it’s still hard, it likely needs a few more minutes or a higher temperature.

Q: What else can I add to this? A: Kalamata olives, thinly sliced shallots, or a splash of balsamic glaze after baking are all fantastic additions to level up the complexity.

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