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

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.

Questions

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

Yes. The dairy in this entry 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.

How long does Baked Feta and Tomato Skillet keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Baked Feta and Tomato Skillet?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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