Move over, boring cheese plates. This Mediterranean baked feta recipe turns a simple block of cheese and fresh vegetables into a warm, crowd-pleasing appetizer that’ll have your guests thinking you spent hours in the kitchen. The reality? You’ll only need 10 minutes of prep time before your oven does all the work.
Creamy, tangy feta cheese is surrounded by a colorful medley of tender veggies, all roasted and just begging to be scooped up with a crusty slice of bread. Baked feta is perfect for game day or any gathering where you want to impress without much effort.
What makes this recipe special is how the heat transforms everything. The feta gets perfectly soft and creamy while the zucchini, tomatoes, and bell peppers roast until tender and slightly caramelized. The Mediterranean herbs tie it all together, creating a somehow familiar and impressive dish.
This recipe hits the sweet spot – the cheese gets just soft enough to spread on crusty bread, and the vegetables maintain their shape and flavor. Plus, you can prep everything and pop it in the oven before your guests arrive.
Let me show you how to put this easy and delicious dish together. I’ll include all my best tips and answer any questions you might have. This recipe is about to become your new go-to party appetizer.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Blocks feta cheese: I like to use two 8-ounce blocks for this recipe.
- Cherry tomatoes
- Bell pepper
- Zucchini
- Red onion
- Olive oil
- Seasoning: Garlic, Italian seasoning, salt, black pepper, parsley
- Baguette or toasted French bread: For serving. Bread is perfect for scooping up all that yummy feta and veggie goodness.
🥣How to Make Baked Feta
- Preheat your oven to 375 degrees F and line a baking sheet with aluminum foil to make cleanup easy.
- Halve the cherry tomatoes and thinly slice the rest of the veggies.
- Place your two blocks of feta cheese on each half of the prepared baking sheet.
- Arrange the halved cherry tomatoes, sliced red bell pepper, sliced zucchini, and sliced red onion around the feta blocks. Keep everything in a single layer.
- Drizzle the olive oil over the feta and veggies. Then, sprinkle the minced garlic, Italian seasoning, salt, and black pepper over the top.
- Bake for about 15 minutes until the feta is golden brown on top and the veggies are tender and slightly caramelized.
- Once everything is bubbly, remove the baking sheet from the oven and let it cool for a minute or two. Then, sprinkle the chopped fresh parsley over the top.
🍴Serving Ideas
Serve your beautiful baked feta creation with sliced baguette or toasted French bread on the side for dipping and scooping. If you’re feeling extra fancy, you can even drizzle a little balsamic vinegar over the top before diving in.
You can mix things up by serving your baked feta with crispy pita chips or fresh veggie sticks. Sliced bell peppers, carrots, and cucumber spears are all great options for dipping and add a nice, crunchy contrast to the creamy cheese.
If you want a more substantial way to serve your baked feta, try spooning it over warm, fluffy rice or quinoa. The grains will soak up all those delicious juices and make for a hearty, satisfying meal.
You could also toss the feta and veggies with some cooked pasta for a quick and easy Mediterranean-inspired pasta dish.
💭How to Store
If you have leftover baked feta and veggies, store them in an airtight container in the fridge. They will keep well for up to four days.
That means you can enjoy this tasty dish for lunch or dinner later in the week. The veggies may release some liquid as they sit, so you should drain off any excess before reheating.
My favorite way to reheat this dish is to spread the feta and veggies on a baking sheet and pop them back into a preheated 375°F oven for about 10 minutes, or until everything is heated and the cheese is nice and melty again.
You can also reheat your leftovers in the microwave. Just place them in a microwave-safe container and heat on high for 1-2 minutes, stirring halfway through to ensure even heating. The texture of the feta and veggies may be softer when reheated in the microwave.
Baked feta can also be enjoyed cold or at room temperature. So, if you’re looking for a quick and easy lunch option, grab your leftovers straight from the fridge and dig in – no reheating necessary!
⭐Tips
Be sure to check out the step by step instructions
- Mix and match your favorite veggies here – just make sure to slice them thinly so they cook evenly. Asparagus, eggplant, and mushrooms would all be delicious additions.
- To add a little heat, try sprinkling some red pepper flakes or adding a pinch of cayenne pepper to the veggie mixture before baking. You could also drizzle on some hot honey for a sweet-and-spicy kick!
- You can easily turn this appetizer into a main course by serving it over pasta, rice, or quinoa. Just cook up your grain of choice while the feta and veggies are baking, then toss everything together for a satisfying and flavorful meal.
📝Reader Questions
I don’t recommend using crumbled feta for this recipe. Crumbled feta will dry out or burn more easily.
Nope! You can use any type of tomato you like or have on hand. Grape tomatoes, diced Roma tomatoes, or halved heirloom tomatoes are all delicious in this dish.
You can prep your veggies and feta ahead of time. I recommend waiting to assemble and bake everything until just before serving. That way, the feta and veggies will be hot, melty, and at their most delicious when you serve it.
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Baked Feta
Ingredients
- 2 blocks feta cheese 8 ounce each
- 10 ounces cherry tomatoes halved
- 1 red bell pepper thinly sliced
- 2 zucchini thinly sliced
- 1 red onion thinly sliced
- ¼ cup olive oil
- 2 teaspoons garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup fresh parsley chopped
- Baguette or toasted French bread for serving sliced
Instructions
- Preheat the oven to 375 degrees F.
- Line a sheet pan with aluminum foil.
- Place feta blocks on each half of the pan.2 blocks feta cheese
- Arrange tomatoes, zucchini, pepper slices, and onions around the feta blocks.10 ounces cherry tomatoes, 1 red bell pepper, 2 zucchini, 1 red onion
- Drizzle olive oil over the top.¼ cup olive oil
- Sprinkle garlic and seasonings over the top of the vegetables.2 teaspoons garlic, 1 teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Bake in the oven for 15 minutes or until the feta is golden brown on top.
- Top with fresh parsley, then serve with sliced bread.¼ cup fresh parsley, Baguette or toasted French bread for serving
Notes
- Mix and match your favorite veggies here – just make sure to slice them thinly so they cook evenly.
- To add a little heat, try sprinkling some red pepper flakes or adding a pinch of cayenne pepper to the veggie mixture before baking. You could also drizzle on some hot honey for a sweet-and-spicy flavor.
- You can easily turn this appetizer into a main course by serving it over pasta, rice, or quinoa. Just cook up your grain of choice while the feta and veggies are baking, then toss everything together for a satisfying and flavorful meal.
- You can prep your veggies and feta ahead of time. I recommend waiting to assemble and bake everything until just before serving.
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Nutrition Information
Nutrition facts are estimates.
