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!
FAQ
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!
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Broiled Feta and Tomatoes: The best summer appetizer recipe!
- Total Time: 30 minutes
- Yield: 8-10 servings 1x
Description
This rustic feta and tomato appetizer is an easy recipe, great for feeding a crowd, and perfect for summer!
Ingredients
Equipment: A large skillet and a 2 quart baking dish. (or, for a more rustic presentation and less pots to clean, cook this whole dish in a large cast iron skillet.)
- ⅓ cup olive oil
- 5 large garlic cloves, finely chopped
- ½ teaspoon crushed red pepper flakes
- 3 pints (about 6 cups) of ripe cherry tomatoes or cocktail tomatoes, halved, or quartered if large
- Kosher salt
- 2 7-ounce blocks of feta cheese (see notes)
- Fresh slivered basil, for serving (10-12 leaves)
- Sliced bread, baguette or crostini, for serving (see notes)
Instructions
- Preheat the broiler/grill on high and set the oven rack in the top position.
- Simmer the oil, garlic and red pepper flakes in a large skillet over low heat for 2 minutes or so, to soften and mellow the garlic. Add the tomatoes and a pinch or two of salt, and simmer for 3-4 minutes, until the tomatoes start to soften and release their juices.
- Pour tomatoes and juices into the casserole, use a spoon to clear an area in the middle of the pan, and add the blocks of feta. Alternatively, if using a cast iron skillet or another oven-ready skillet, you can skip the casserole dish and simply add the blocks of feta to the skillet.
- Place the pan in the oven, under the broiler, for 3-4 minutes, until the feta is soft and golden brown in spots, and some of the tomatoes have blistered.
- Serve this dish hot, straight from the pot. Sprinkle on the fresh basil, set the pot out on the table on a trivet, alongside a basket of fresh sliced baguette or crostini (see notes), with a serving spoon, small appetizer plates or shallow bowls, and teaspoons.
Notes
Which Feta should I use for this recipe? 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.
How to make crostini : Crostini is thinly sliced toasted bread that's perfect for bruschetta and for this appetizer. Baguettes are the best shape and easiest to slice, but whatever bread you choose will work. Cut the bread into small pieces, no more than ½-inch thick. Spread the pieces out in a single layer on a baking sheet, and toast them a hot oven at 450ºF/230ºC for 5-8 minutes, checking often, until they are lightly toasted.
How to prepare this dish ahead of time - You can do everything through step #3, a couple of hours ahead. Then broil just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: broil
- Cuisine: Italian
Susan Thompson
Delicious and easy to throw together! I cooked this all last summer and am just remembering it again while summer lasts!
Lisa Goldfinger
I'm glad you enjoyed and continue to enjoy! We make it all summer long too 🙂 I keep a big bowl of cherry tomatoes and cocktail tomatoes in the center of my kitchen island at the ready 🙂
Edgar
I'm back making this for the 4th time and noticed I forgot to leave a star rating with my comment - definitely 5 stars.
Edgar
Wow!!! This is the most amazing appetizer ever. Thanks so much for sharing - this is a new favorite in my household!