Because baked feta is STILL a thing.
If you haven’t already jumped on the baked feta train, this Baked Feta Antipasto is an invitation to climb aboard. Soft, tangy feta cheese is roasted with juicy cherry tomatoes, artichokes, and kalamata olives and topped with fresh basil for an appetizer that’s savory, herbaceous, and irresistable enough to usurp your main course.
Antipasto is traditionally an assortment of meats, cheese, olives, and marinated vegetables. In creating this recipe, I choose the vegetables I loved the most and marinated them in olive oil with dried oregano and a pinch of red pepper flake to offset the rich brininess of the cheese and olives. I debated adding a little thinly sliced soppressata to the mix, but ultimately chose to leave the dish vegetarian. Trust me: there’s so much going on here, you won’t miss the meat.
As with regular antipasto, you can serve this baked feta antipasto with crackers, grissini or fresh-baked bread. I love a crispy bread moment, so I opted for sliced baguette brushed with olive oil and toasted in the oven. The crunchy bread is the perfect vessel for the soft feta and juicy blistered vegetables—and it does a fantastic job of soaking up all those marinating juices. Whatever you do, do NOT forget to sprinkle fresh basil on top—it brings the whole dish to life.
Enjoy!
Baked Feta Antipasto
(Serves 4-6)
5 tbsp. olive oil, divided
½ tsp. dried oregano, plus more
½ tsp. kosher salt
¼ tsp. dried red pepper flakes, plus more
1 ½ c. cherry tomatoes, halved
1 c. canned artichoke hearts, quartered lengthwise
¾ c. pitted kalamata olives
1 (8-oz.) block feta
1 (10-oz.) fresh baguette
¼ c. fresh basil leaves, torn
Special equipment: cast-iron pan (or oven-safe baking dish); baking sheet
Method
Arrange oven racks in the upper and lower thirds of the oven; preheat oven to 400 degrees.
In a large bowl, whisk together 2 tablespoons olive oil, dried oregano, salt, and red pepper flakes. Add cherry tomatoes, artichoke hearts, and olives, and toss to coat. Spread over the bottom of a cast-iron pan, leaving an empty space in the middle. Nestle block of feta into the empty middle space. Drizzle with 1 teaspoon olive oil and sprinkle with additional oregano and red pepper flakes.
Bake antipasto on bottom rack of the oven for 15 minutes.
Meanwhile, slice bread into ½”-thick slices and brush with 2 tablespoons olive oil. Arrange on a baking sheet.
After feta antipasto has been baking 15 minutes, move to top rack. Slide baking sheet with bread onto the lower rack. Bake until bread is golden and crisp and feta is soft and gooey, about 10 minutes. Remove bread from oven.
If desired, preheat broiler. Broil feta antipasto until feta is golden on top and antipasto is bubbling on top, 1-2 minutes.
Top baked feta antipasto with fresh basil and serve with toast
Originally published April 14, 2023.
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