Baked Imported Feta with Roasted Cherry Tomato, Olives, & Herbs

This easy one-pan appetizer is perfect for parties! Rich, tart, imported sheep’s milk feta from Greece bakes and browns to spreadable perfection with a mix of juicy tomatoes, kalamata olives, and seasonings. Just add toasted crusty bread and it’s ready to enjoy!
Prep Time 5 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Greek
Servings 8


  • 3 cups cherry tomatoes
  • 1 ½ cups kalamata olives
  • 3 cloves garlic sliced
  • cup olive oil additional for bread
  • 2 tsp oregano
  • ½ tsp hot pepper flakes
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • 1 14 oz block imported Feta cheese removed from brine
  • 1 loaf sliced country bread
  • Torn fresh mint basil, dill, or cilantro


  • Preheat your oven to 400 degrees. In a large, shallow baking-to-serving pan or gratin, toss together tomatoes, olives, garlic, olive oil, oregano, hot pepper flakes, salt, and pepper. Toss to combine. Make a space in the center of the pan and nestle in imported Feta cheese. Bake for 20 minutes.
  • While imported Feta is baking, brush both sides of bread with olive oil and toast or grill until browned. Remove the baking pan from the oven and turn your oven broiler to low. Place pan under the broiler for 4-5 minutes or until tomatoes and Feta are browned.
  • Remove from the oven and top with torn fresh herbs. Enjoy spooned over toasted bread.


Tip: Leftovers (if there are any) would be delicious tossed over hot pasta!
Keyword baked pasta feta, cheese dip