Baked Feta with Cherry Tomatoes

Why This Is Strictly Keto

A block of real feta and a pint of cherry tomatoes roasted in olive oil with garlic and herbs — nothing else. The feta softens into a warm, scoopable spread and the tomatoes burst into a jammy sauce. No bread, no pasta, no sugar; you serve it with cucumber rounds, endive leaves or pork rinds instead of crostini.

Ingredients

• 8 oz block feta cheese
• 2 cups cherry or grape tomatoes
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• Freshly ground black pepper, to taste
• 2 tablespoons fresh basil, torn
• 1 tablespoon fresh oregano or parsley, chopped

Instructions

1. Preheat the oven: Preheat oven to 400°F (200°C).

2. Assemble: Place the block of feta in the center of a small baking dish. Scatter the tomatoes and sliced garlic around it.

3. Season: Drizzle everything with the olive oil, then sprinkle with dried oregano, red pepper flakes and black pepper.

4. Bake: Bake for 25–30 minutes, until the tomatoes have burst and the feta is soft and lightly golden at the edges.

5. Finish and serve: Scatter the fresh basil and oregano over the top. Serve warm, stirring the feta into the tomato juices as you scoop.

Nutritional Info (per serving, approximate)

Tips

• Use a block of feta packed in brine, not pre-crumbled — crumbles dry out and will not turn creamy.
• A 10–15 minute rest lets the sauce thicken before serving.
• Leftovers reheat well and can be tossed through zucchini noodles for a quick meal.