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Baked Feta with Thyme, Rosemary, and Tomatoes

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Notes

Ingredients:

  • 1 block of feta cheese (about 8 oz)
  • 2 cups cherry or grape tomatoes, whole
  • 3 tablespoons olive oil
  • 1 teaspoon fresh thyme (or ½ teaspoon dried)
  • 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
  • ½ teaspoon crushed red pepper flakes (optional, for heat)
  • Salt and black pepper, to taste
  • Crusty bread or crackers, for serving

Instructions:

Step 1: Prep the Baking Dish

  1. Preheat your oven to 400°F (200°C).
  2. In a small baking dish, add the cherry tomatoes and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper, and toss to coat.

Step 2: Add the Feta and Herbs

  1. Nestle the block of feta into the center of the dish, surrounded by the tomatoes.
  2. Drizzle the remaining olive oil over the feta. Sprinkle the feta and tomatoes with thyme, rosemary, and crushed red pepper flakes (if using).

Step 3: Bake Until Bubbly

  1. Bake in the preheated oven for 20-25 minutes, or until the tomatoes are blistered and softened, and the feta is golden on top and slightly melted.
  2. For an extra caramelized top, turn on the broiler for the last 2-3 minutes of baking.

Step 4: Serve

  1. Remove the dish from the oven and let it cool for a few minutes. Serve warm with crusty bread or crackers for dipping.

Pro Tips:

  • Choose the Right Feta: Use a high-quality block of feta in brine—it’ll melt beautifully and have the best flavor.
  • Add a Twist: Toss in a handful of Kalamata olives or roasted garlic cloves for an extra burst of flavor.
  • Make it a Meal: Toss the baked feta and tomatoes with cooked pasta or spoon it over grilled chicken or fish.

The Inspiration Behind This Recipe

One of my favorite things about this dish is how effortlessly it brings people together. It’s the kind of recipe that invites you to linger at the table, scooping up bite after bite and sharing stories. Branden and I love serving this when friends come over for wine nights—it’s simple enough to make while catching up but feels fancy enough to impress.
The combination of feta and tomatoes feels like a nod to summer, even on the chilliest Chicago evenings. I always get a little nostalgic when making this dish because it reminds me of our patio dinners back in Washington. We’d pair it with a crisp white wine and watch the sun dip behind the mountains.
If you’re anything like us, this recipe will quickly become part of your regular rotation. It’s perfect for those nights when you want something quick but satisfying—and it makes you feel like a total culinary genius, even though it couldn’t be easier to whip up.
Whether you’re making this for a quiet night at home or a lively gathering, this Baked Feta with Thyme, Rosemary, and Tomatoes is bound to steal the show. Give it a try, and let us know how you like to serve it! Pro tip: Make extra—you’ll want leftovers (if there are any). 😊