I made this on Easter Sunday as a quick and easy appetizer before dinner, and I was really happy with the results. It was easy to assemble and had tons of great flavor. What I really liked about this is that it’s not your traditional baked cheese dip or appetizer.
Most of the time when I think of baked, grilled, or anything with hot or warm cheese I envision it gooey and stringy. Honestly there’s nothing quite like it. This little block of feta is different however. It’s warm, comforting, tender, and flavorful, but not runny.
I would love to try this grilled, but this time I baked it. It held up great being baked, but the idea of the grill sounds like summer and Greece. On that note this can easily be turned into a light summer meal with lots of veggies and crisp bread or crackers. Add a light side salad or a piece of grilled meat open a bottle of wine and your golden.
The sweetness of the tomatoes is a great compliment to the salty tang of the feta. Enjoy!
- 1 cup halved cherry or mini heirloom tomatoes
- 1 clove garlic, minced
- ¼ cup thinly sliced red onion
- 1-2 tablespoons fresh parsley, chopped
- 1-2 teaspoons dried oregano
- 1-2 teaspoons fresh basil, chopped
- ½ lemon juiced
- splash of white wine vinegar
- 1 teaspoon olive oil
- Black pepper to taste
- 1 block of feta ( I used a light version)
- Crackers, sliced veggies, bread, etc. for dipping
- In a bowl mix together tomatoes, garlic, red onion, parsley, oregano, basil, lemon juice, vinegar, black pepper, and olive oil. If available let sit a few minutes.
- Preheat oven to 400. In an oven proof dish place the whole block of feta in the middle of the dish. Pile on the tomato and dressing mixture. Place in the oven and bake about 15 minutes or so.
- The feta will not melt, just soften. Serve immediately with crackers, veggies, and/or bread. Eat immediately. As the feta cools it will harden. Feta can be rewarmed immediately or as leftovers. Eating cold the next day is delicious too.