This broiled feta and tomatoes appetizer is an easy recipe and perfect for summer! Fresh cherry tomatoes, olive oil, garlic and a hunk of feta cheese are melted under the heat of the broiler, resulting in a hot jumble of soft creamy feta and garlicky sweet juicy blistered tomatoes - the most addictive topping for bread or crostini!
If you're thinking this dish looks familiar, that's because it's the appetizer version of TikTok’s viral baked feta tomato pasta recipe. I was inspired!! Who doesn't love garlicky tomatoes and melted cheese!
When I saw this video, I became fixated on the hot casserole of tomatoes and cheese and immediately envisioned a rustic feta and tomato appetizer - something to set out in the middle of the table next to a basket of bread for everyone to dig into and make their own hot cheesy tomato bruschetta.
This dish has been a HUGE hit with my friends and family. I've made broiled feta and tomatoes as an appetizer for every possible occasion, all summer long. There is no reason to make anything else - it's so easy to throw together, a wonderful way to enjoy summer's bounty of cherry tomatoes, and everyone LOVES it.
(By the way, when nobody's looking, I'm inhaling this dish by the spoonful - no bread required!)
How To Make This Broiled Feta and Tomatoes Appetizer
First sauté the garlic and red pepper flakes in olive oil to soften and mellow the garlic
Next add the cherry tomatoes and simmer them for a few minutes
When the tomatoes have softened a bit and released some of their juices, it's time to add the feta.
For a rustic presentation and less pots to clean, simply add the feta to the cast iron skillet and pop it in the oven.
For a more elegant presentation, or if your skillet isn't oven-ready, transfer the tomatoes to a casserole, tuck the hunks of feta in the middle, and then broil.
After just 3 or 4 minutes under the high heat of the broiler the cheese gets soft and golden brown in spots and the tomatoes blister - yum!
Serve this dish hot, right from the oven. Sprinkle fresh slivered basil over the top and set the pan on the table with a basket of bread or crostini, and invite your guests to dig in. Then watch it all quickly disappear!
Here are answers to some of the most common questions I've been asked about this dish.
No - you can substitute grape tomatoes or cocktail tomatoes. The important thing is to use the sweetest ripest tomatoes you can find.
If you have a fresh baguette and you're happy with the texture, you can simply slice it thin and serve it as is. Otherwise, to make crostini (thinly sliced toasted bread) cut the bread into small pieces, no more than ½-inch thick. Spread them out in a single layer on a baking sheet, and toast in a hot oven at 450ºF/230ºC for 5-8 minutes, checking often, until the bread slices are lightly toasted.
Use the type of feta sold in a block. Any feta will be delicious in this recipe! I have a slight preference for feta made from sheep's milk or a combination of sheep and goat milk. It tends to be creamier and tangier than feta made from cow's milk, and it gets softer when heated. My favorite is a French Feta called Valbreso.
Yes! You can do all the slicing and sautéing a couple of hours ahead of time. Get the tomatoes and the feta ready and in the skillet or casserole. Pop it in the oven just before serving. The bread can be sliced and/or toasted a few hours ahead, and stored in a plastic bag.
If you're looking for more delicious easy summer tomato recipes, try this Angel Hair Pasta with Goat Cheese and Cherry Tomatoes, and this scrumptious Corn Tomato Avocado Salad.
Here's the Broiled Feta and Tomatoes Appetizer Recipe. If you cook this dish, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!Print