5 Ingredients or Fewer

Baked feta cheese with sun dried tomato and capers

November 18, 2013
1 Ratings
  • Serves 4
Author Notes

While on honeymoon in Santorini, I was so inspired by the ingredients they used, their local dishes and their flavour combinations. One of which was the heavenly marriage of feta cheese, tomatoes and capers. It got me thinking about so many different types of recipes, and this particular one was a real success. It is totally fuss free and easy to make, and a real crowd pleaser. This dish is best served as a sharing dish, so plonk it in the middle of the table with some roughly torn crusty bread, and enjoy the relaxed company of your guests with glass of red wine. —Kathryn Morrissey

What You'll Need
  • Sun dried tomato, oregano and thyme paste
  • 1 cup sun dried tomatoes (the kind that need to be rehydrated before using)
  • 1/2 cup olive oil
  • 8 sprigs thyme, leaves picked and chopped
  • 6 sprigs oregano, leaves picked and chopped
  • salt and pepper to season
  • Feta cheese
  • 1 block of feta cheese
  • 1 quantity of sun dried, oregano and thyme paste
  • 2 tablespoons capers
  • 1-2 sprigs thyme, leaves picked
  • 1 sprig oregano, leaves picked and chopped roughly.
  • crusty sourdough bread to serve
  1. Sun dried tomato, oregano and thyme paste
  2. Rehydrate your sun dried tomatoes by covering with boiling water and leaving to soak for about 20 minutes.
  3. Drain the sun dried tomatoes and pat dry. Use a hand held blender to blitz the sun dried tomatoes and olive oil to a smooth paste. When ready stir through the herbs and season to taste. (This can also be used as a marinade, spread, dip or to add extra flavour to pasta sauces- it will keep for 2 weeks refrigerated in an airtight jar.)
  4. Note: If you are using sun dried tomatoes that have been preserved in oil, use the oil from the jar rather than olive oil- it will give added flavour. You may not need the same quantity of oil, so start with a 1/4 cup. You are looking for a thick paste consistency.
  1. Feta cheese
  2. Lay a large piece of baking parchment on a flat surface. Spread 1/4 of the sun dried tomato paste in the centre and place the block of feta cheese on top. Cover with 1/2 the remaining sun dried tomato paste (reserving some for later)
  3. Sprinkle with the extra herbs and a little olive oil, and wrap well with the baking parchment.
  4. Bake in a preheated oven (180'C, 350'F, gas mark 4) for 15 minutes.
  5. When ready , remove from the oven and tear away enough parchment to expose the cheese, making sure there is enough left to hold in all of the juices. Sprinkle with the capers and serve straight away with crusty bread and remaining sun dried tomato paste.

See what other Food52ers are saying.

  • Regine
  • Kathryn Morrissey
    Kathryn Morrissey

4 Reviews

Regine November 22, 2013
I bought ingredients for me to make over the weekend ( tomorrow for me ). I will eat it with this bread called Ms Em's bread posted this week by Genius Recipes in food52.
Kathryn M. November 23, 2013
Amazing! I hope you really enjoy it! Let me know how it goes! x
Regine November 18, 2013
This must be delicious. Will make as an appetizer next time I have friends over for dinner. What an excellent idea and a "refined" appetizer. Thanks for sharing. I could also see myself making some buttery orzo and right before serving spread some of your feta dish on top of the orzo.
Kathryn M. November 18, 2013
Ohhh I love the idea to spread it on some orzo, how lovely! Thank your for your lovely comment, I am so glad you like it! I love having it when I have friends over. I just stick a few of them in the oven and then create a lovely sharing table where everyone digs in. It is so stress free and easy to prepare and make, that it means I never feel under pressure when serving this one. The more of those recipes we have up our sleeve the better I think! Thanks again for commenting and please do let me know how you get on cooking it! I would love to hear :) x