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This baked feta is so easy to make and is so good served with some crusty bread. Switch up the vegetables you use to make it suit the season.
So I’ve been trying to expand my list of recipes which take 30 minutes or less.
As much as I love cooking I have so much to do in the evenings that if I can be sitting down to dinner before half seven I count it as a significant win.
This baked feta is the epitome of a quick dinner. Throw a few fresh ingredients into a baking dish, top with a block of feta and bake until browned. And you’re done!
Now don’t get me wrong, I have quite a few recipes here on the blog that can be made super quickly. There’s a whole category for quick and easy recipes and some of my favourites include these 15 minute salmon burgers and this spinach pesto with feta.
Having said that I can always do with more ideas. Especially ones that are as hands off as this baked feta. It takes just a little bit of chopping and that’s it!
Why we love this baked feta recipe:
- It’s naturally gluten free and you can serve it with gluten free bread or rice
- It’s so easy to make and takes under half an hour before it’s ready to serve
- It’s so easy to customise and you can use pretty much any vegetables you like, I’ve even included a section below with a guide on how to make it fit the season
- It’s a great family dinner which can easily be doubled or tripled depending on how many people you’re feeding
Baked Feta with Artichokes and Tomatoes Ingredients:
- Cherry Tomatoes
- Artichokes – From a jar
- Feta Cheese
- Dried Oregano
- Chilli Flakes
- Olive Oil
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Keep scrolling to get the full recipe for this baked feta with artichokes & tomatoes…
This baked feta recipe has the makings of my perfect dinner.
First off, anything that belongs with bread belongs in my life. I love bread and my favourite meals involve plenty of it. In fact bread and dip could easily be my dinner and I’d be completely happy.
This baked feta has the combination of soft, warm cheese, roasty vegetables and most importantly all those cooking juices in the bottom of the dish. Those roasting juices + crusty bread = me crying over my dinner because it’s so delicious.
Secondly its main component is a big block of cheese. Need I say more?
If you’re not sure about feta then I would definitely encourage you to try it this way. Even if you normally find the flavour of feta a bit much, baking it makes it so much milder.
How to make baked feta with artichokes and tomatoes:
- Heat the oven then place the tomatoes, artichokes, olive oil, chilli flakes, oregano, lemon juice and lemon slices in a baking dish and bake for 10 minutes.
- Take the dish out the oven and place the block of feta on top of the vegetables. Put under the grill for another 10 minutes.
- Serve topped with parsley and with some crusty bread.
Equipment you need to make this recipe…
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Does feta melt?
The reason feta is perfect for this dish is that it doesn’t melt. Instead it gets lovely and browned on the top and has an amazing soft texture which makes it perfect for spreading on slices of bread or even crackers.
What to serve with baked feta?
I like the baked feta simply served with some crusty bread but if you want more then you could add some rice or another grain. A big green salad would also be good.
Make this baked feta recipe fit the seasons:
This baked feta uses beautiful fresh tomatoes which makes it the perfect thing to cook in summer but I want to make sure you can make this recipe all year round!
Autumn: Try honey roasting some figs for 10 minutes instead of the tomatoes and then top with the feta and fall in love with that sweet and salty combo.
Winter: Beetroot and feta are an amazing combination and beetroot is in season in the winter so try replacing the tomatoes and artichokes with it. Peel and chop the beetroot and roast it for half an hour before topping with the feta.
Spring: How about some roasted red peppers and sweet potato?
Want more? Get all my other vegetarian recipes before you go.
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WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS BAKED FETA WITH ARTICHOKES & TOMATOES?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Any leftover cherry tomatoes can be roasted up for use in this chipotle chicken salad
Use up parsley in these incredible vegetarian meatball sandwiches!
Baked Feta with Artichokes & Tomatoes
- 200 g Cherry Tomatoes halved
- 100 g Artichokes from a jar
- 200 g Block of Feta
- 1 Lemon
- 1 tsp Dried Oregano
- Pinch Chilli Flakes
- 2 tbsp Olive Oil
- Parsley chopped, to serve
- Heat the oven to 200°C/400°F. Place the tomatoes, artichokes, olive oil, chilli flakes, oregano, a squeeze of lemon juice and a few slices of lemon in a small baking dish. Place in the oven for 10-15 minutes.
- Take the vegetables out of the oven and add the block of feta on top of the vegetables. Switch the oven to a medium high grill/broiler setting. Place the baking dish under the the grill and cook for about 10 minutes keeping a close eye on it to make sure the feta doesn't burn.
- Serve the baked feta with a sprinkling of fresh parsley and some crusty bread.
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