Baked Feta Platter Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Lightly grease a small cast-iron skillet or an ovenproof baking dish (about 8-inch round or similar) with a little olive oil.

In a medium bowl, combine the crumbled feta and softened cream cheese. Mash together with a fork or rubber spatula until smooth but still slightly textured; a few small chunks are fine for rustic texture.

Add 1 tablespoon extra-virgin olive oil, lemon zest, lemon juice, 1 clove minced garlic, red pepper flakes, black pepper, and chopped oregano or parsley. Stir thoroughly to combine and taste; adjust seasoning with a pinch of salt if needed (feta is salty, so taste first).

Spoon the cheese mixture into the prepared skillet or dish, spreading to an even layer or shallow dome. Smooth the top with a spatula.

Bake on the middle rack for 18-22 minutes, or until the edges are bubbling and the top is lightly golden. Remove from oven and let rest 5 minutes before serving.

While the oven preheats or while the cheese mix rests, make the marinara. Heat 1 tablespoon olive oil in a medium saucepan over medium heat.

Add the finely diced onion and a pinch of salt. Sauté 5-7 minutes until the onion is soft and translucent but not browned.

Add 2 cloves minced garlic and cook 30-45 seconds until fragrant, stirring constantly to avoid burning.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes, dried oregano, dried basil, sugar (if using), salt, black pepper, and red pepper flakes. Stir to combine.

Bring sauce to a gentle simmer, then reduce heat to low and simmer uncovered 10-15 minutes to thicken slightly and meld flavors, stirring occasionally. Taste and adjust salt, sugar, or red pepper flakes to preference.

Keep the marinara warm until ready to serve. Spoon a generous layer (about 3/4 to 1 cup) around or beside the baked cheese on the serving platter so guests can scoop the cheese into the sauce.

Arrange baguette slices on a baking sheet in a single layer. Brush both sides lightly with 2 tablespoons olive oil, and sprinkle the top side with 1/2 tsp salt and 1/4 tsp black pepper.

Toast in the oven at 375°F (190°C) for 8-12 minutes, flipping once halfway, until crisp and golden. Watch closely to prevent burning; thinner slices will toast faster.

As soon as crostini come out of the oven, rub the top of each slice with the cut side of the halved garlic clove to impart a gentle garlic flavor. Set aside to cool slightly; they will crisp further as they cool.

Place the baked feta-cream cheese in the center of a shallow serving platter or leave it in the skillet. Spoon or ladle the warm marinara alongside or partially poured over one side of the cheese to create a dip with both tomato and clean cheese sides.

Drizzle 1 tablespoon extra-virgin olive oil over the top of the cheese and marinara for shine and richness. Scatter torn basil or parsley over the dish and sprinkle optional crumbled feta or grated parmesan for extra texture.

Arrange garlic crostini around the platter. Serve immediately so guests can spread the warm feta mixture onto crostini and dip into marinara. Recommend serving utensils: small spreader knives and a spoon for the marinara.