About
Baked feta is all the rage right now on social media! Not only is it popular, but it makes an excellent Keto appetizer recipe. Sweet, tart cherry tomatoes are drizzled with olive oil and sea salt and then nestled in around a large block of feta cheese. A few fresh sprigs of rosemary are tossed on top to perfume the entire dish in the oven. The smell, while this dish is baking, is heavenly!
What kind of feta should I use?
Use a block-style feta that is commonly found at most grocery stores. For more authentic feta, you can use Bulgarian feta found at Mediterranean markets.
Do I have to use the rosemary?
No, you can skip the fresh herbs or use dried if you would like to. If you want to substitute the rosemary for another herb, fresh thyme would be excellent.
Serving suggestions
If you want to make this more of a main dish, feel free to toss in cooked zucchini noodles. The baked feta will melt around the noodles!
Ingredients
- 8 oz feta cheese
- 1 pt cherry tomato
- ¼ teaspoon coarse kosher salt
- 1 tablespoon extra virgin olive oil
- ⅛ teaspoon black pepper
- 2 tablespoon rosemary, fresh
- 1 tbsp, sliced red onion
Instructions
- Preheat an oven to 400 F. Add the cherry tomatoes to a medium-sized casserole dish. Toss them with olive oil, kosher salt, and black pepper.
- Add the block of feta into the middle of the casserole dish. Top the tomatoes with a few sprigs of fresh rosemary.
- Bake the dish for 25 minutes or until the cherry tomatoes have split and the cheese is slightly browned on the very edges. Serve hot! Top with fresh red onion.
Nutrition Facts
- Servings: 4
- Calories: 198.3kcal/829.7kJ (per serving)
- Fat: 15.8g (per serving)
- Carbs: 6.1g (per serving)
- Protein: 8.9g (per serving)
