Baked Feta and Tomato Skillet
A rustic Mediterranean appetizer of a whole block of feta baked in a pool of cherry tomatoes, olive oil, garlic, and herbs until the cheese is creamy and the tomatoes burst into a savory sauce. Perfect served with vegetable dippers or low-carb crackers.
Ingredients
- 8 oz block feta cheese (in brine), drained, patted dry
- 2 cups cherry or grape tomatoes
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic cloves, thinly sliced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh basil leaves, torn
- 1 tsp honey (optional drizzle; omit for strict keto)
Instructions
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1
Preheat the oven to 400 degrees F (200 degrees C).
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2
Pour 1/4 cup extra-virgin olive oil into a small oven-safe skillet or baking dish. Add 2 cups cherry or grape tomatoes, 4 cloves thinly sliced garlic cloves, 1 tsp dried oregano, 1/2 tsp red pepper flakes, and 1/2 tsp freshly ground black pepper. Toss to coat.
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3
Nestle the 8 oz drained, patted dry block feta cheese (in brine) in the center of the tomatoes, pressing it down gently. Spoon some of the oil and spice mixture over the top of the cheese.
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4
Bake for 20 to 25 minutes until the tomatoes have burst and are bubbling and the edges of the feta are just turning golden.
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5
Remove from the oven and drizzle with 1 tsp honey (optional drizzle; omit for strict keto) if using. Scatter 2 tbsp torn fresh basil leaves over the top. Serve immediately from the skillet with vegetable crudites, cucumber rounds, or low-carb crackers for dipping.