Is it a condiment, a dip, an appetizer, a side dish? Doesn’t matter. Baked feta is delicious – on toasted or grilled bread, on top of grilled meat, or over roasted eggplant. You might not necessarily think of cooking with feta, and yet baked feta is a traditional Greek mezze – for good reason. Bathed in olive oil and herbs, the cheese softens and takes on the flavors around it. I like to add roasted cherry tomatoes or sundried tomatoes and olives for a really flavorful mix. I also use a shallow ceramic baking dish and practically drown the feta in my best olive oil!

This recipe is a small portion, perfect as an hors d’oeuvre with crackers. But you should feel free to scale it up or down or change it around as you like. It’s really more an idea than a recipe.

Serves 2 to 4 as an hors d’oeuvre

• 4 to 5 tablespoons extra-virgin olive oil
• 4 to 4 ½ ounces good-quality feta cheese (I like Mermaid Farm’s), cut into a few pieces (but not crumbled)
• 6 Kalamata olives, pitted and sliced
• 20 to 30 roasted cherry tomato halves (or 3 tablespoons thinly sliced sundried tomatoes)
• Fresh thyme and oregano leaves, whole or lightly chopped (as much as you like)
• Red pepper flakes
• Crackers or bread (I like grilled bread) for serving 

1. Heat the oven to 400 degrees F. Pour 1 tablespoon of the olive oil into a shallow 2- or 3-cup ceramic gratin dish.

2. Arrange the feta cheese pieces in the dish and surround them with the olives and tomatoes. Add the remaining 3 or 4 tablespoons olive oil (I like a lot!) Sprinkle generously with the herbs and add a pinch or two of red pepper flakes.

3. Bake for 15 to 18 minutes. The oil and tomato juices will be bubbly and there will be some browning around the edges. Take care not to leave it in the oven for too long or the texture of the feta will begin to change. You want it just soft and pliable.

4. Serve right away with crackers and bread or let set for a few minutes to cool slightly.