Foil Baked Feta Cheese

About

This Mediterranean-inspired Keto recipe makes a delicious side, starter, or sharing dish. Our low carb cheese recipe is prepared with a whole block of feta cheese, aromatic garlic and onion, juicy tomato, crunchy pine nuts, fragrant basil, and a touch of olive oil. This simple yet flavorsome recipe is packed with fats and flavor, perfect for summer dining.

Why Do I Need to Bake This in Foil?

Baking the feta within a foil parcel ensures that the recipe cooks gently in its own juices, retaining all the delicious flavorings. Once the foil is opened to finish baking, you need to ensure that the foil still creates an edging around the cheese to keep the cooking juices inside. These can then be served with the cheese – perfect for mopping up with a slice of low carb bread!

Serving Suggestions

This oven-baked feta makes a versatile Keto recipe. The cheese is baked until tender and makes a delicious starter or snack served with toasted Keto bread or low carb crackers. The cheese is also perfect served alongside or on top of a Keto-friendly salad of tender green leaves and roasted bell peppers. Please be sure to adjust your macros to account for any changes or additions made to the original recipe.

Ingredients

7 oz feta cheese
1 clove garlic
1 tablespoon basil
1 tablespoon pine nuts
1 tablespoon extra virgin olive oil
½ large – 3" diameter tomato
½ small red onion
⅛ teaspoon black pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit. Arrange a large square of aluminum foil on a work surface. Place the feta cheese whole in the center of the foil square. You need the foil to be large enough to completely close up around the fillings.
Thinly slice the tomato and layer over the cheese. Thinly slice the garlic and sprinkle over the top of the tomatoes. Thinly slice the onion and arrange over the tomato and garlic. Roughly chop the basil and scatter over the top along with the pine nuts. Drizzle everything with olive oil and sprinkle over the black pepper.
Wrap the edges of the foil up around the feta, sealing the ingredients inside, creating a loose parcel. Bake the cheese for 15 minutes. Open up the foil, ensuring that it still creates an edging to contain the juices. Bake for a further 5 minutes to brown the cheese and pine nuts. Serve immediately.