Baked Feta and Tomato Skillet

Name: Baked Feta and Tomato Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mediterranean
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 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)

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.

35 minEasyServes 6210 cal/serving

MediterraneanAppetizerOvenLow CarbVegetarianHalal-friendlyGluten-FreeEgg-FreeSoy-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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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 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

1

Preheat the oven to 400 degrees F (200 degrees C).
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 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.
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.
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.
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.

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Questions

What oven temperature does Baked Feta and Tomato Skillet need?

For Baked Feta and Tomato Skillet, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 25 minutes, in step 4.

Is there a substitute for feta in Baked Feta and Tomato Skillet?

The entry for Baked Feta and Tomato Skillet calls for 8 oz block feta cheese (in brine), drained, patted dry. In its place: Crumbled queso fresco or ricotta salata is milder but behaves the same. For dairy-free, crumble firm tofu and marinate it in lemon juice and salt.

Is Baked Feta and Tomato Skillet spicy?

Moderately. The heat in Baked Feta and Tomato Skillet comes from 1/2 tsp red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Baked Feta and Tomato Skillet dairy-free?

Yes. The dairy in Baked Feta and Tomato Skillet is 8 oz block feta cheese (in brine), drained, patted dry. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Is Baked Feta and Tomato Skillet keto-friendly?

A serving of Baked Feta and Tomato Skillet carries 8 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

How do I store and reheat Baked Feta and Tomato Skillet?

Refrigerate what is left of Baked Feta and Tomato Skillet within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

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