Baked Feta with Tomato, Olives, Garlic

This indulgent appetizer recipe has warm gooey baked feta swimming in fire roasted tomatoes, green olives, chickpeas, and more. Serve it up with some crusty bread!
A Jerry James Stone Recipe


Appetizer, Red, Vegetarian


  • 2 cup diced tomatoes, fire roasted
  • 2 (8-ounce) feta chunks
  • ½ pound heirloom cherry tomatoes
  • ½ red onion, sliced
  • 3 cloves garlic
  • ¼ cup chickpeas
  • ½ cup California Grown green olives
  • ½ lemon, sliced
  • 1 tbsp chopped parsley (optional)
Jump to instructions
Yields 8
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • Preheat oven to 400 degrees F.
  • Add 2 cups of the fire roasted tomatoes to a cast iron braiser. You can also do this on a sheet pan.
  • Make 2 wells in the tomatoes and place each 8-ounce feta slab in a well such that it is evenly spaced from the sides and with some space between each slab.
  • Add in the ½ pound cherry tomatoes, ¼ sliced onion, 3 cloves of garlic, ¼ cup chickpeas, ½ cup California Grown green olives, and ½ lemon, sliced.
  • Cover and bake for 20 minutes. Uncover and broil on high for at least 5 minutes, or until the feta is browns on the top and charred around the edges.
  • Top off with 1 tablespoon chopped parsley.
  • Enjoy with crusty bread or flatbread.