Skip to content
Baked Feta with Tomatoes, Capers, & Olives

Baked Feta with Tomatoes, Capers, & Olives

Baked Feta with Tomatoes, Capers, & Olives

An upgraded twist on a viral favorite, this easy and indulgent baked cheese can be served as an appetizer or transformed into a main course. The crisp acidity of the WinExpert LE21 Macabeo Sauvignon Blanc is the perfect match for the tangy, salty ingredients in this dish.

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Yield: 8 servings


  • 1 lb. cherry or grape tomatoes (about 3 cups)
  • 1/2 c. olive oil
  • 1/4 c. quartered, pitted Kalamata olives, or olive of choice
  • 2 large cloves garlic, minced
  • 1 tbsp. drained capers
  • 1 brick (400 g) goat, sheep or cow's milk Feta cheese
  • Pinch each dried oregano, chili flakes and fresh ground black pepper (or to taste)
  • Chopped fresh basil or parsley
  • Crostini or sliced baguette


Preheat oven to 400* F.

Scatter tomatoes in a shallow, 8-cup baking dish. Drizzle with oil; sprinkle with olives, garlic and capers. Shake dish to distribute ingredients and coat tomatoes in oil.

Arrange Feta in center of the dish. Turn cheese to coat in oil and sprinkle with oregano, chili flakes and pepper. Bake for 35 to 40 minutes or until tomatoes have burst and the feta is softened. 

Garnish with fresh basil. Serve with a knife to spread the cheese over crostini and a spoon for the roasted tomato compote. Unlike many cheese, Feta will not get soft and gooey when cooked; however, it will soften and become spreadable.

Download the Quick One Page Instructions Here


Previous article Southwest Strip Loin with Skillet Succotash
Next article Grilled Lamb & Fig Skewers