Baked Feta with Tomatoes

The sun hit my tiny kitchen window just right that afternoon, making the cherry tomatoes glow like little jewels on my cutting board. I'd been craving something warm and savory but didn't want to commit to a full meal. That's when I remembered a half-block of feta lurking in my fridge and a loaf of sourdough from the morning's market run. Sometimes the best snacks happen when you let ingredients lead the way.

My sister walked in right as I was pulling the tray from the oven, that incredible roasted tomato scent filling every corner of the room. She looked skeptical at first—just toast and cheese?—but one bite had her leaning against the counter, refusing to move until she'd finished. We ended up making three more batches that evening, eating them standing up while the kitchen grew dark around us.

Ingredients

• 4 slices crusty sourdough or country bread: Choose a loaf with some heft and a good crumb structure, something that'll hold up under juicy tomatoes without turning into a sad soggy situation
• 150 g feta cheese, block or crumbled: A block gives you those satisfying creamy pockets as it melts, but pre-crumbled works in a pinch, just look for a brand that isn't too dry or grainy
• 250 g cherry tomatoes, halved: Smaller tomatoes burst and concentrate their sweetness better than large ones, and those halves create these perfect little roasted tomato pools on each toast
• 2 tbsp extra-virgin olive oil: One tablespoon for tossing with tomatoes to help them roast evenly, another for drizzling over everything because olive oil makes everything better
• 1/2 tsp dried oregano: Dried herbs actually work beautifully here since they'll bloom in the oven's heat, releasing that classic Mediterranean aroma
• Salt and freshly ground black pepper, to taste: Remember the feta is already salty, so go easy on the salt but be generous with the pepper to cut through all that richness
• Small handful fresh basil leaves, torn or sliced: Add this after baking so the basil stays bright and aromatic, a fresh contrast against all those warm roasted flavors

Instructions

Get your oven ready:

Preheat to 200°C (400°F) because a hot oven is what'll give you that gorgeous golden crust on the bread and those bubbly, lightly browned edges on the feta

Prep your baking canvas:

Line a large baking tray with parchment paper for easy cleanup, then arrange your bread slices like you're tucking them in for a cozy nap

Treat those tomatoes right:

In a bowl, toss cherry tomato halves with 1 tablespoon olive oil, dried oregano, salt, and pepper until every piece is glistening and coated

Build the foundation:

Scatter those seasoned tomatoes evenly over each bread slice, letting them fall where they may into little mounds and valleys

Add the salty element:

Crumble or slice your feta over the tomatoes, creating these creamy white islands that'll melt and spread as everything bakes together

Finish with a drizzle:

Take that remaining tablespoon of olive oil and drizzle it over each toast, watching it pool in all the right places

Let the oven work its magic:

Bake for 15 to 18 minutes, until your kitchen smells incredible, the bread is deeply golden, and the feta has softened into these gorgeous creamy patches with lightly browned peaks

The final touch:

Remove from the oven, scatter fresh torn basil over everything while it's still hot, and serve these warm, preferably while standing in the kitchen with someone you love

Save

This recipe became my go-to during those lonely pandemic months when cooking felt like the only thing that made sense. Something about transforming simple ingredients into something so comforting felt like a small act of hope, a reminder that good things can still happen with very little.

Bread Selection Matters

I learned the hard way that flimsy sandwich bread will turn into mush under all those tomato juices. You want bread with some backbone and character, something that's been given time to develop structure and flavor. The crust should be substantial enough to create edges that stay crisp, while the interior should be dense enough to support the toppings without collapsing.

The Temperature Sweet Spot

200°C is that perfect middle ground where your bread gets properly golden and crispy while the tomatoes have enough time to break down and concentrate their natural sugars. Too low and you'll end up with soft bread and watery tomatoes, too high and everything burns before the feta has a chance to soften into that wonderful creamy state.

Serving Suggestions & Variations

These toasts work beautifully as an afternoon snack, a light lunch with a simple salad, or even as an appetizer that disappears embarrassingly fast at parties. I've added a drizzle of balsamic glaze after baking for that sweet-tangy finish, and once I even topped everything with a sprinkle of za'atar instead of oregano for a different regional spin.

• A crisp white wine like Sauvignon Blanc or Assyrtiko cuts through the richness perfectly
• Try spreading a thin layer of harissa or tapenade on the bread before adding toppings for extra depth
• These are best eaten immediately, but leftovers can be briefly reheated in a toaster oven to recrisp the bread

Save

There's something deeply satisfying about recipes this good, this simple, that feel like they've been waiting in your kitchen all along. Hope these bring a little sunshine to your table too.

Recipe Questions & Answers

→ What type of bread works best for this?

Sourdough or country bread with a sturdy crust holds up well during baking. The thick slice creates a crispy base that supports the toppings without becoming soggy.

→ Can I make this dairy-free?

Substitute feta with a firm vegan cheese or use marinated artichoke hearts and olives for a Mediterranean twist without dairy.

→ How do I prevent the bread from burning?

Watch closely after 15 minutes. Oven temperatures vary, and a thinner bread slice may brown faster. Adjust rack position to middle if needed.

→ Can I prepare components ahead?

Toss tomatoes with seasoning and oil up to 4 hours before. Assemble and bake just before serving for optimal texture and warmth.

→ What wine pairs well with this toast?

A crisp Sauvignon Blanc or Pinot Grigio complements the salty feta and sweet tomatoes beautifully. The acidity cuts through the rich cheese.

→ How do I store leftovers?

Best enjoyed fresh. If needed, refrigerate assembled unbaked toasts covered for up to 6 hours, then bake when ready to serve.