Description
This Baked Feta Dip with Cherry Tomatoes is a warm, savory appetizer featuring creamy feta cheese baked alongside juicy cherry tomatoes, garlic, and optional Kalamata olives. Enhanced with olive oil, red pepper flakes, and fresh basil, this flavorful Mediterranean-inspired dip is perfect served with crostini, pita wedges, or crackers for a delightful snack or party dish.
Ingredients
Main Ingredients
- 1 block (5 to 8 ounces) feta cheese
- 4 medium cloves garlic, peeled but left whole
- 1 pint (2 cups) cherry tomatoes
- ⅓ cup Kalamata olives, halved lengthwise and pitted (optional)
- 2 tablespoons extra virgin olive oil
- Pinch of red pepper flakes (optional, for heat)
- Freshly ground black pepper, to taste
- Salt, to taste
- 2 tablespoons thinly sliced fresh basil
For Serving
- Crostini or baked pita wedges or crackers
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and position a rack in the upper third section to ensure even baking.
- Prepare Baking Dish: Place the block of feta cheese in the center of a two-quart baking dish. Surround the feta with whole peeled garlic cloves, cherry tomatoes, and if using, Kalamata olives arranged around the cheese. Drizzle everything evenly with the extra virgin olive oil. Sprinkle with red pepper flakes for heat if desired, then season with freshly ground black pepper to taste.
- First Bake: Bake the dish on the upper third rack for 20 minutes to start softening the ingredients and developing flavors.
- Stir Gently: Carefully remove the dish from the oven onto a heat-safe surface. Gently stir the tomatoes around the feta to redistribute them and push the garlic cloves back to the bottom of the dish for even cooking.
- Second Bake: Return the dish to the oven and bake for another 10 to 15 minutes until the tomatoes are juicy and start to shrivel and the feta has begun to turn a light golden color.
- Finish and Mix: Remove from oven. Using a fork, carefully smash each garlic clove against the side of the pan to release their softened flavor into the dip. Gently swirl the feta and tomatoes together, ensuring the ingredients are mixed well without fully blending into a uniform paste. Adjust salt to taste, especially if olives are not used.
- Garnish and Serve: Sprinkle the dip with thinly sliced fresh basil. Serve the dip warm accompanied by crostini, baked pita wedges, or crackers. Store leftovers covered in the refrigerator for up to 4 days and reheat gently before serving.
Notes
- The optional Kalamata olives add a delightful briny flavor but can be omitted for a milder taste.
- Use a baking dish approximately two quarts in size to evenly distribute heat.
- Be careful when smashing the garlic cloves; they should be soft from baking and will add a rich, mellow garlic flavor when mashed.
- Adjust salt as feta and olives can be quite salty; taste before adding extra salt.
- Reheat leftovers gently in the oven or microwave to preserve texture and flavor.
