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20 mins
Baked Feta Cheese and Tomatoes Recipe

Baked Feta Cheese and Tomatoes

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Vegetarians
Graham

Recipe by  

I know plenty of people who think that Feta cheese is boring and mundane, lending itself only to certain salads. But dare to explore a little further and you will find that with this recipe for Baked Feta Cheese and Tomatoes the cheese melts into a wonderful creamy consistency, the Oregano adds a fresh taste of summer, while the tomatoes add a sweetness that offsets any slight acidity from the cheese or herbs.

Not only is it tasty, but this recipe is quick and easy. It’s perfect for a light lunch or a quick snack.

      Preparation Time: 5 Minutes

      Cooking Time: 15 Minutes

Ingredients for Baked Feta Cheese and Tomatoes

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
8 oz
Greek Feta cheese
4 medium-sized
tomatoes
½ teaspoon
dried Oregano or Thyme
 
salt and pepper
 
olive oil

 

How to Cook Baked Feta Cheese and Tomatoes

  1. Lay a sheet of tin foil - about 12" x 24" (30cm x 60cm) - on a flat surface and fold a crease along the half-way point (you will place the ingredients on one half and fold over the other half as a 'lid'). Place the block of feta close to the crease, roughly central across the width.
  2. Cut the tomatoes in six or eight segments (more if they are big tomatoes) and pile around and on top of the Feta. Sprinkle with the Oregano (or Thyme if you prefer), add salt and freshly ground pepper to taste then drizzle plenty of Olive Oil over the top
  3. Fold the tin-foil in half along the crease you made earlier, leaving you with three open sides. On each open side, fold the layers of foil tin-foil over twice, squeezing them together with finger and thumb to form a good seal.
  4. Place the parcel on a baking tray in a preheated very hot oven (Mk 9 - 475ºF - 240ºC) for 15 minutes. Carefully open the parcel (there will be hot steam!). If the Feta hasn't totally melted return to the oven for another three or four minutes.

 
Graham GRAHAM'S HOT TIP:
While you can use a bottle of extra-virgin olive oil from your supermarket, though simple, this dish deserves really good oil – one with lots of flavour and character. If you can get an oil from Puglia you'll find it adds substantially to the flavour of the dish.
 
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Reviews of Baked Feta Cheese and Tomatoes

Rating 4 out of 5 - Many cooks will make this recipe again August 05 2014
ohhh I just died and went to kitchen heaven. This is a perfect way to end a summer week after work!!! I love feta, especially with fresh summer tomatoes! This tasted so incredibly wonderful. Annnddd …now I have to re-write my grocery list.
(4 reviews)
 

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