Baked Feta with Tomatoes (Printable)

Crispy bread with warm feta, roasted tomatoes, and fresh basil. A quick Mediterranean delight ready in 30 minutes.

# What you'll need:

→ Bread

01 - 4 slices crusty sourdough or country bread

→ Cheese

02 - 5.3 oz feta cheese, block or crumbled

→ Vegetables

03 - 8.8 oz cherry tomatoes, halved

→ Seasonings & Oil

04 - 2 tbsp extra-virgin olive oil
05 - 0.5 tsp dried oregano
06 - Salt and freshly ground black pepper, to taste

→ Fresh Herbs

07 - Small handful fresh basil leaves, torn or sliced

# How to make it:

01 - Preheat oven to 400°F.
02 - Arrange bread slices on a large baking tray lined with parchment paper.
03 - In a bowl, toss cherry tomatoes with 1 tbsp olive oil, dried oregano, salt, and pepper.
04 - Scatter tomatoes evenly over the bread slices. Crumble or slice feta cheese and distribute over the tomatoes.
05 - Drizzle remaining olive oil over each toast.
06 - Bake for 15–18 minutes, until the bread is golden and the feta is softened and lightly browned.
07 - Remove from oven, top with fresh basil, and serve warm.

# Expert suggestions:

01 -
  • The way feta transforms in the oven, becoming creamy and golden while still holding its salty tang, is absolute magic
  • Its the kind of dish that looks impressive but comes together in under thirty minutes with almost zero prep work
02 -
  • Don't skip lining your baking sheet with parchment paper—the tomato juices will caramelize and stick like crazy, and you'll spend way too long scrubbing
  • The feta won't melt like mozzarella, it gets soft and creamy instead, so embrace those texture differences instead of expecting uniform gooiness
03 -
  • If your feta comes in brine, pat it dry before baking to prevent excess moisture from making your bread soggy
  • Let the toasts cool for just 2 or 3 minutes after baking, this brief rest lets the feta set slightly so it doesn't slide right off when you take a bite
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