Baked Feta with Tomatoes and Olives

Ingredients

Equipment Needed

• •8-inch square or 9-inch round baking dish
• •Serving fork for smashing
• •Bread board or basket

Instructions

1. 1

   Preheat and prepare

   Position a rack in the center of your oven and preheat to 400°F. Select a baking dish that will hold the feta block with the tomatoes nestled close around it. An 8-inch square or 9-inch round works well. The tomatoes should fit snugly, not swimming in extra space.

   A dish that's too large spreads the tomatoes thin and they'll dry out before blistering properly. Choose a vessel where everything fits cozy.
2. 2

   Build the base

   Pour the olive oil into the baking dish and swirl to coat the bottom. Add the cherry tomatoes, olives, and smashed garlic cloves. Sprinkle with dried oregano, red pepper flakes, and black pepper. Toss everything gently with your hands until well coated in oil.

3. 3

   Position the feta

   Clear a space in the center of the tomatoes and nestle the feta block into this depression. The cheese should sit like an island surrounded by a sea of tomatoes. Drizzle any remaining oil in the dish over the top of the feta, letting it pool in any crevices.

4. 4

   Bake until blistered

   Slide the dish into the oven and bake for 30 to 35 minutes. You're looking for the tomatoes to blister and collapse, their skins splitting and juices mingling with the olive oil. The feta should be soft throughout but still holding its shape, with golden spots appearing on top. The garlic will turn sweet and spreadable.

   If your tomatoes are very small or particularly ripe, check at 25 minutes. They should look jammy, not burned.
5. 5

   Add honey and smash

   Remove from the oven and immediately drizzle the honey over the hot feta. Using a fork, gently break the feta into large chunks and fold them into the blistered tomatoes, creating a rough, chunky spread. Don't overmix. You want pockets of creamy cheese and bursts of tomato, not a uniform paste.

6. 6

   Finish and serve

   Scatter the torn basil over the top and finish with a pinch of flaky sea salt. Serve immediately in the baking dish with plenty of crusty bread alongside. Encourage guests to scoop generously, getting some of everything in each bite: the creamy feta, the jammy tomatoes, a briny olive, a sweet nugget of roasted garlic.

   Toast your bread lightly if you like. The contrast between warm, crisp bread and the molten feta is remarkable.

Chef Tips

• •Seek out feta packed in brine, ideally made from sheep's milk or a sheep and goat blend. The pre-crumbled stuff in plastic tubs lacks the creamy texture you need. French feta tends to be milder and creamier; Greek feta is tangier and firmer. Both work, but Greek is traditional.
• •The honey isn't optional. That small teaspoon bridges the brininess of the feta with the acidity of the tomatoes. Without it, the dish can taste one-dimensional. If you're avoiding honey, a pinch of sugar works.
• •This reheats reasonably well at 350°F for 10 minutes, but the magic happens when it's fresh from the oven. If hosting, time the baking so it emerges as guests arrive.
• •For a different direction, try adding a splash of ouzo or Pernod before baking. The anise note is authentically Greek and pairs beautifully with the tomatoes.
• •Double this for a crowd by using a 9x13 baking dish and two blocks of feta. Keep the tomatoes in a single layer and add 5 to 10 minutes to the baking time.

Advance Preparation

• •Assemble the dish completely, cover tightly with plastic wrap, and refrigerate for up to 8 hours before baking. Add 5 minutes to the baking time since you're starting cold.
• •Pit the olives and smash the garlic up to 2 days ahead. Store in olive oil in the refrigerator.
• •The baked dish can rest at room temperature for up to 20 minutes and still be served warm. Beyond that, it cools but remains delicious at room temperature for casual grazing.

Frequently Asked Questions

Nutrition Information

1 serving (about 305g)