Mediterranean Baked Feta Recipe
Baked marinated feta, heirloom tomatoes, roasted vegetables, Kalamata olives, braised garbanzos, fresh herbs, crisp baguette, NSB black mangrove honey
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Baked Feta & Marinade
Roasted Vegetables & Tomatoes
Braised Garbanzos
Herbs & Finish
Method
Baked Feta & Marinade
- 1
- 2
Make marinade
In a small bowl whisk together 1 tbs extra-virgin olive oil, NSB black mangrove honey, lemon juice, dried oregano, red pepper flakes, black pepper and 1/4 tsp sea salt until combined.
- 3
Marinate feta
Place the block of feta in the prepared dish. Pour half of the marinade over the feta, coating the top and sides. Reserve the remaining half to drizzle before serving. Let sit at room temperature while you prepare the vegetables (5–10 minutes).
- 4
Bake
Place the baking dish in the oven and bake 18–22 minutes, until the feta is warmed through, slightly soft and starting to brown at the edges. If you want a more molten center, bake up to 25 minutes but watch so it does not collapse completely.
Roasted Vegetables & Tomatoes
- 5
Prepare vegetables
While oven is preheating, toss the quartered heirloom tomatoes, red bell pepper pieces, zucchini slices, and red onion wedges with 2 tbs olive oil, 1/2 tsp sea salt and 1/2 tsp black pepper in a bowl until evenly coated.
- 6
Roast vegetables
Arrange vegetables around the feta in the same baking dish if there's room; if not, spread them on a rimmed baking sheet. Roast in the 400°F (200°C) oven for 20–25 minutes, or until vegetables are tender and lightly caramelized (timing can coincide with feta—check both at 18 minutes and adjust). If using separate sheet, you can place both in oven simultaneously.
- 7
Add olives and tomatoes
When vegetables are nearly done (last 5 minutes), scatter the Kalamata olives and the heirloom tomato pieces (if you roasted some separately, add them now) so they warm and release juices but retain some shape.
Braised Garbanzos
- 8
- 9
Braise chickpeas
Add the drained chickpeas, cumin, smoked paprika, lemon zest, 2 tbs water or stock, 1/4 tsp salt and 1/4 tsp black pepper to the skillet. Stir to coat and simmer gently for 4–6 minutes until the liquid reduces slightly and the chickpeas are warmed and lightly glazed.
- 10
Finish garbanzos
Taste and adjust seasoning. If desired, smash a few chickpeas with the back of a spoon for textural contrast. Keep warm until ready to assemble.
Assembly & Finish
- 11
Combine and finish
When feta and vegetables are done, remove the baking dish from the oven. Spoon the braised garbanzos into the dish, arranging them among the roasted vegetables and around the baked feta. Drizzle the reserved marinade over the top and, if desired, another 1/2 tbs of NSB black mangrove honey for a more pronounced sweet note.
- 12
- 13
Serve
Serve the baked feta and vegetables hot with toasted baguette slices for scooping. Encourage diners to break into the warm feta and combine cheese, roasted vegetables, olives, and chickpeas on each piece of bread.