Sesame Baked Feta Recipe

Preheat and prep

Preheat the oven to 375°F (190°C). Lightly oil a small baking dish (an 8x6-inch or similar shallow dish) with 1 teaspoon of olive oil.

Dry the feta

Pat the 8 oz block of feta dry with paper towels to remove excess moisture so the coating will adhere.

Set up a three-part coating station: place the 1 tsp flour in a shallow dish and season with a pinch of salt and pepper; beat the egg in a second shallow dish; combine 2 tbsp white sesame and 1 tbsp black sesame in a third shallow dish.

Lightly dust the feta block with the seasoned flour, shaking off excess. Dip the floured feta into the beaten egg, ensuring all sides are coated. Press the wet feta into the sesame seed mixture, pressing seeds onto all sides to form an even crust.

Place the sesame-coated feta block in the prepared baking dish. Drizzle about 1 teaspoon of olive oil over the top of the crust to help roasting and color development.

Combine 1 cup pitted Kalamata olives, 1 tbsp green olives, 1 tbsp rinsed capers, 1 minced garlic clove, 1 tsp lemon juice, 2 tbsp extra-virgin olive oil, 1 tsp fresh thyme leaves, and a pinch of coarse black pepper in a small food processor or by hand.

Pulse briefly until coarsely chopped but still textured — you want a spreadable tapenade, not a paste. Taste and adjust with a touch more lemon juice or olive oil if needed.

Transfer the tapenade to a serving bowl and set aside at room temperature so flavors mellow while the feta bakes.

In a small bowl, toss 1 cup halved cherry tomatoes with 1 tbsp extra-virgin olive oil, 1 tsp lemon zest, a pinch of freshly ground black pepper, and the torn basil leaves. Set aside to macerate briefly while the feta cooks.

Place the baking dish with the sesame-coated feta on the middle rack of the preheated oven. Bake for 18–22 minutes, until the sesame crust is golden and the feta is warmed through and slightly softened but still holding shape. If you want more browning, run under the broiler for 1–2 minutes watching carefully to avoid burning.

Remove from the oven. Let the baked feta rest for 2–3 minutes. Drizzle the top lightly with honey if using (about 1 tsp) and an additional 1/2 teaspoon olive oil if desired.

Arrange the macerated cherry tomatoes alongside the baked feta in the dish or spoon them over one side. Spoon the olive tapenade into a small ramekin or next to the feta for serving. Scatter remaining torn basil leaves over the tomatoes and around the dish.

Serve warm with 12 toasted baguette slices or crackers, instructing guests to spread tapenade and tomatoes and then spoon warm sesame-baked feta on top.