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baked feta with peppers and tomatoes in white baking dish

Baked Feta With Tomatoes & Mezzetta Peppers

This easy baked feta is paired with peppers, tomatoes, and fresh herbs. It's a delicious and healthy-ish appetizer recipe that's perfect for parties!
Course Appetizer
Cuisine Mediterranean
Keyword feta, herbs, peppers, tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8


  • 15 oz feta cheese block (420 grams)
  • 12 oz cherry or grape tomatoes, halved (340 grams)
  • 1 cup Mezzetta Roasted Bell Pepper Strips
  • 1/2 cup Mezzetta Sweet Cherry Peppers
  • 1/4 cup Mezzetta Tamed Jalapeño Peppers
  • 2 cloves garlic, thinly sliced
  • 1 Tbsp extra virgin olive oil
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/4 cup fresh basil, thinly sliced
  • Black pepper, to taste
  • Serve with: crackers, baguette slices, pita chips, or vegetable crudités (e.g. sliced cucumber rounds)


  • Preheat oven to 400F.
  • In a large bowl, toss halved tomatoes with 3 types of peppers, olive oil, dried basil, dried thyme, and sliced garlic cloves.
  • Place block(s) of feta in a baking dish. Pour the pepper and tomato mix around the feta, drizzling some of the remaining juices overtop of the cheese.
  • Place your baking dish in the oven, and let bake for 20 minutes. Finish the feta under the broiler for 1-2 minutes, to get everything a little bit browned.
  • Remove the baked feta from the oven and top with fresh basil and black pepper. Serve with crackers, baguette, or vegetable crudités. Enjoy immediately!


*This dish is meant to be served warm, ideally straight from the oven! But if you have to make it in advance of your party, simply reheat it for about 5-10 minutes in the oven (350F) before serving.
*If you have any leftovers (highly unlikely), simply drain any excess liquid from the baking dish. Transfer to an airtight container and keep in the fridge for 3-4 days. Leftovers can be enjoyed as before, or repurposed and added to an omelette, pasta, or salad!