Baked Feta Cheese

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This baked cheese recipe stands out above all the rest!

Our baked feta cheese is the perfect appetizer any time of year.

I’m always thinking about new appetizers that I can make to kick-off a get together, and this has hands down become one of my go-to’s. It’s luscious, warm, creamy, and popular with guests of all ages. Of course, baked cheese isn’t new to me. I’ve made it before, but I would always think of brie or mozzarella. But now that I’ve discovered baked feta cheese, I don’t know how I’ll ever go back — especially since I can just throw all the ingredients together in a baking dish before it goes in the oven. It couldn’t be easier!

Why Baked Feta Cheese?

baked feta and savory tomatoes create a heavenly flavor profile.

Like baked brie, baked feta cheese is rich, but it also has a bright tanginess that makes it so good in the warmer months. Of course warm baked cheese is super pleasing during the cooler months, as well.

Anyway, this Mediterranean-inspired recipe has its roots in Greece, where feta is the star in so many dishes. And while most people don’t think about cooking it, good quality feta actually holds up to high temperatures. Once it becomes golden brown and cooked through, it will be nice, creamy, and mouthwateringly tender. It’s also so versatile because it can be served on a plate with veggies, on a salad, or as an appetizer– which is what I prefer to serve it as.

How Do You Choose Quality Feta Cheese?

Use toasted baguette slices as a vessel for this scrumptious cheese!

This white, salty, sheep’s milk cheese is such a staple in the Greek diet that half the amount of cheese consumed in Greece is feta. That says a lot because cheese consumption in Greece is the highest in the world per capita! So, it’s fair to say that Greeks know their feta cheese. But how can you tell if the feta cheese you’re buying is good quality? Here are a few points to keep in mind:

  • Start with the ingredients: You should see sheep’s milk, maybe some goat’s milk, rennet, and salt. If anything else is listed, it’s not real feta cheese. 
  • Made in Greece: Like champagne, feta is a Protected Designation of Origen in the EU. If it’s not made in Greece, it doesn’t have to be made with strict guidelines.
  • Taste test: If you can taste different feta cheeses at Whole Foods or a cheese shop, you’ll be able to see the difference in qualities. It should be tangy and rich, not sour and chalky. 
  • Should be white: If the feta you see has a yellow tint, look for another one that is completely white in color. 
  • Look for the tiny holes: Real feta has those distinctive holes. 

What to Serve it With?

This warm and creamy cheese is super satisfying.

To lop up all that warm creamy goodness, roasted and sundried tomatoes, and olive oil, I like to serve this with multigrain baguettes or whole-grain crackers. You can also make your own gluten-free seeded crackers if you’re concerned about guests that can’t eat gluten. 

If you make our baked feta cheese recipe, be sure to let us know what you served it with! What did you and your guests think of it? Share your thoughts and ideas with us in the comment section, below!

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Baked Feta Cheese

This tasty appetizer is super creamy and flavorful.
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Yield 8 people
Serving Size 1 ounce
Course Appetizer
Cuisine Greek, Mediterranean


  • 8 ounces feta cheese block
  • 1/4 cup sundried tomatoes chopped
  • 2 cups cherry tomatoes
  • 1/4 cup olive oil
  • 1 teaspoon Italian seasoning blend
  • salt and pepper to taste
  • fresh basil for garnishing


  • Preheat oven to 375F. Place the feta in a medium sized baking dish.
  • Place the sundried tomatoes and the cherry tomatoes around the feta. Make sure the sundried tomatoes are under the cherry tomatoes. Drizzle the feta over the olive oil and tomatoes, making sure to toss the tomatoes so they are coated.
  • Sprinkle the Italian seasoning blend, salt and pepper over the tomatoes and feta.
  • Bake for 20 minutes. Then broil for 1-2 minutes. Garnish with fresh basil. Serve with multigrain baguettes or whole grain crackers.


Use olives instead of tomatoes for a different take.

Nutrition Information

Serving: 1ounce | Calories: 151kcal | Carbohydrates: 5g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 329mg | Potassium: 220mg | Fiber: 1g | Sugar: 3g | Vitamin A: 336IU | Vitamin C: 10mg | Calcium: 152mg | Iron: 1mg |
SmartPoints (Freestyle): 6
Keywords Vegetarian

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