Spicy Burst Tomatoes with Baked Feta is the ultimate crowd-pleasing appetizer this season. Serve this incredibly delicious dip with crusty bread or pita and it all comes together in under 40 minutes.
It’s the start of the tomato season here in California and perhaps everywhere, that means sweet juicy full of flavor these baby tomatoes are at their best starting now until late summer. This recipe does have a bit of cooking on the stove and a bit in the oven, but compared to other vegetables it is very little cooking. I know no one is in the mood for long baking or cooking in this unrelenting heat. If bursting tomato in a pan is not your thing it can totally be baked along with the cheese, it may take a bit longer but it will get there.
Baked feta with juicy tomatoes scooped up with some toasty bread is incredibly delicious. My guests absolutely loved it, young and old. I prefer pan bursting the tomatoes then transferring them into a ceramic dish or cast iron dish with a slab of feta placed on them. Then baked until melty and gooey. Once you’re ready, serve warm with toasted bread or scooped over baked salmon or protein of your choice.
WHAT TO SERVE WITH BURST TOMATOES + BAKED FETA:
I love serving this spicy-tomatoey-cheesy baked dip with crusty bread and/or baked pita for scooping. (Bonus: if you grill the bread on a cast iron pan or toaster oven its even better.)
IF you end up with leftovers (highly likely), you can turn the dip into a sandwich spread. It’s also delicious with roasted vegetables like eggplant, red bell peppers, zucchini or spooned over baked salmon, chicken or grilled white fish.
MORE APPETIZER RECIPES TO TRY:
Grilled Lemongrass Chicken Skewers
Grilled Chicken Tikka with Avocado Chutney
Mediterranean Vegan Kefta
Spicy Burst Tomatoes with Baked Feta
Ingredients
- 2½-3 cups fresh baby tomatoes sliced if large
- 8 oz slab feta
- 2 cloves garlic sliced
- ¼ medium red onion thinly sliced
- ½ cup green olives
- 1 tsp chili flakes or harissa sauce
- 1 tbsp e.v olive oil
- 2 tbsp parsley of basil leaves
- sea salt and black pepper to taste
- sliced bread or pita to serve
Instructions
- Preheat the oven to 375° F.
- Warm olive oil in a skillet. Add the sliced garlic and cook on low heat for 2 minutes so the oil is flavored. Add the tomatoes and chili flakes, turn up the heat and cook for about 3 minutes. The tomatoes should pop, blister and burst. Season with salt and pepper. Take it off the heat.
- Transfer the tomatoes along with the juices and oil to a small oven proof ceramic dish or cast iron dish. Sprinkle the thinly sliced onions and olives. Place the feta on top of the tomatoes.
- Bake, uncovered, for 20-25 minutes, until the feta is soft and bubbly. Turn broiler to HIGH, and broil for 2 minutes if you like the cheese slightly browned. Garnish with chopped basil or parsley.
- Serve with toasted bread or spooned over roasted vegetables, fish or chicken.
- Serves 3-4 as a side dish and 6 as an appetizer.
Leave a Reply