Baked Feta Cheese Recipe

Square image of Mediterranean baked feta cheese with tomatoes and peppers served in a white gratin bowl

Baked Feta Cheese Recipe

This baked feta cheese recipe is the epitome of summer food, fresh cherry sweet cherry tomatoes and bell pepper join fragrant herbs as the perfect complement to sour and salty cheese.

Course Main Course

Cuisine Modern European

Diet Vegetarian

Keyword baked feta, baked feta cheese, baked feta cheese with tomatoes and peppers, feta cheese with peppers and tomato

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 484kcal

Author Brian Jones

Ingredients

200 g Feta Cheese 7oz
2 tablespoon Olive Oil
400 g Cherry Tomatoes 2 Cups
1 Large Yellow Pepper
1 Medium Red Onion 150g
2 Garlic Cloves
½ teaspoon Black Pepper (freshly ground)
1 teaspoon Coarse Sea Salt
1 tablespoon Fresh Oregano Leaves
1 Handful Fresh Basil Leaves
½ tablespoon Honey 10g

Instructions

Cut the cherry tomatoes in half and add them to a large bowl.
Slice the garlic as finely as you can and add it to the tomatoes.
Peel, top and tail the red onion, then cut it in half and slice it into 5mm (½") thick strips from top to tail.
Break up the onion and add it to the bowl.
Remove the seeds from the yellow pepper, slice it into 5mm (½) thick strips and guess what? Into the bowl!
Add in the oregano & basil, followed by the olive oil, salt and black pepper and toss to coat everything well.
Cut the feta cheese in half (longways) and gently toss in the vegetables, taking care not to break it up.
Pile the vegetables into two 12 x 18 cm (4 x 7") gratin bowls, reserving a few bits to sprinkle over the cheese.
Drizzle over the honey and then transfer them to a hot oven. Cook at 220°C or 450°F for 12-15 minutes.

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