Baked Feta Bread with Tomatoes makes the easy Mediterranean or Greek appetizer It’s the perfect cooked feta cheese side dish!
If you love Mediterranean-inspired appetizers, then you must try this warm garlic bread with feta cheese! It can be baked or grilled to perfection and pairs well with salad or pasta.
When two college girls create a Greek appetizer recipe you know it has to be packed with flavor and all the guilt, right? My friend and I ate this feta bread one too many times on Friday nights because it’s quick, delicious, and pairs well with wine!
- Ingredients
- Instructions
- Substitutions
- Variations
- Pair it with…
- Storage
- Top Tips
- FAQ
- 📖 Recipe
- 💬 Community
Ingredients
- french bread (or equivalent)
- feta cheese (crumbled)
- cherry tomatoes, sliced into small rounds
- crushed chili pepper flakes
- garlic butter (optional)
- olive oil, I love Burroughs Family Farms
- parsley, dried or fresh
Instructions
Slice the french bread into thin slices and lay them out on an oven-safe tray with foil or parchment paper (optional but helps with clean up). Spread garlic butter on each bread or drizzle/brush with extra virgin olive oil.
Crumble feta cheese on top of the fresh sliced bread.
Arrange the sliced cherry tomatoes on top of the crumbled feta cheese then sprinkle crushed spicy chili flakes and parsley on top. Lay the slices of bread on top of foil or parchment paper.
Bake at 375 for about 7-10 minutes or until the desired crisp has been reached.
Enjoy warm.
Substitutions
- Feta - Boursin Cheese will work as an alternative
- Cherry Tomatoes - Use sliced roma tomatoes or heirloom tomatoes as an alternative.
- French Bread - Baguette works just as well sliced into thin diagnols
Variations
- Whipped Feta - Feel free to whip the feta cheese in a chutney machine or food processor and then slather it on top of the bread before topping it with tomatoes.
- Grill - Place the bread with the toppings on top of the grill and cook until crispy.
- Cook the feta - When the feta cheese warms in the oven it gets a melted soft texture giving the cooked feta a delicious combo
- Garlic Bread - purchase readymade garlic bread and add feta cheese, tomatoes, and spices on top.
Pair it with…
- A large romaine salad with buttermilk ranch dressing
- Basil Pasta Salad
- Grilled Masala Wings
Storage
The feta bread can be premade, wrapped in saran wrap, and then refrigerated for 24 hours. Bake when ready to serve.
Top Tips
- Slice tomatoes very small so when you take a bite the entire slice of tomato doesn’t come off.
- Garlic butter tastes great on the feta bread, then drizzle olive oil on top before eating.
- Take the easy way out and buy Texas Toast from the freezer section, add the toppings, and bake to perfection.
It will take about 10 minutes to grill it on indirect heat.
They are small and slice into beautiful rounds that are easy to eat on a feta bread.
It can meet certain dietary restrictions so for that reason it can be healthy.
Italian Inspired Recipes
- The Best Spaghetti and Meatball Marinara Recipe
- Ragu Spaghetti Meat Sauce
- How to Make Bread Dipping Oil with Fresh Herbs
- Easy Italian Quesadillas With Mushrooms and Jalapenos
📖 Recipe
Baked Feta Bread with Tomatoes
Equipment
- ▢ oven or grill
- ▢ Cutting Board and Knife
- ▢ oven mit
- ▢ serving platter
- ▢ oven tray with foil or parchment paper for easy cleaning
Ingredients1x2x3x
- ▢ 1 loaf french bread (or equivalent)
- ▢ 8 oz feta cheese (crumbled)
- ▢ 1 pint cherry tomatoes, sliced into small rounds
- ▢ crushed chili pepper flakes
- ▢ garlic butter (optional)
- ▢ extra virgin olive oil
- ▢ parsley, dried or fresh
Instructions
- Slice the french bread into thin slices and lay them out on an oven safe tray.
- Spread garlic butter on each bread or drizzle/brush with olive oil.
- Take feta cheese and place it on top of the bread.
- Top the feta cheese with sliced tomatoes
- Sprinkle crushed chili flakes and parsley on top.
- Bake at 375 for about 7 minutes.
- Enjoy warm.
Baked Feta Bread with Tomatoes
Equipment
- oven or grill
- Cutting Board and Knife
- oven mit
- serving platter
- oven tray with foil or parchment paper for easy cleaning
Ingredients
- 1 loaf french bread (or equivalent)
- 8 oz feta cheese (crumbled)
- 1 pint cherry tomatoes, sliced into small rounds
- crushed chili pepper flakes
- garlic butter (optional)
- extra virgin olive oil
- parsley, dried or fresh
Instructions
- Slice the french bread into thin slices and lay them out on an oven safe tray.
- Spread garlic butter on each bread or drizzle/brush with olive oil.
- Take feta cheese and place it on top of the bread.
- Top the feta cheese with sliced tomatoes
- Sprinkle crushed chili flakes and parsley on top.
- Bake at 375 for about 7 minutes.
- Enjoy warm.
Recipe Courtesy of The Curry Mommy
This Fall pasta sauce for butternut squash ravioli is a pair made in heaven!
A few simple ingredients is all you need to make the no cream pasta sauce in a matter of minutes. Butter, sage, and garlic come together and make a crowd-pleasing ravioli appetizer or a date night dinner!
This is one of my fall favorite pasta recipes ! Pair it with cocktails or a nice glass of wine for a complete meal.
Love pasta? You must give my follower favorite mushroom pasta or Mexican Mac and Cheese a try!
- Ingredients
- Instructions
- Substitutions
- Variations
- Equipment
- Storage
- Top tip
- 📖 Recipe
- 💬 Community
Ingredients
- butternut squash ravioli
- butter
- fresh sage leaves
- red chili flakes
- coarse black pepper
- fresh garlic
- bouillon cube crushed or powder
- lemon juice
- grated parmesan cheese
See the recipe card below for all ingredients and quantities.
Instructions
Boil the butternut squash ravioli per packaged instructions, drain and place it on a wide serving plate.
In a butter pot, warm some butter on low heat and add minced garlic. Cook on low heat for about 30 seconds. Add some finely chopped sage leaves (you can keep them whole if you prefer). Add a pinch of bouillon, black pepper, and some red chili flakes.
Pour the butternut squash ravioli sauce over the cooked ravioli. Use a silicone basting brush to spread the butter onto the pasta.
Serve with grated parmesan cheese.
Hint: Cooking the butter sauce on low heat is key for this recipe
Substitutions
- Sage - use dried sage if that is the only option.
- Butter- can use margarine
Variations
- Spicy - add spicy dried chili pepper flakes while cooking to help infuse the dish
- Deluxe - add crispy fried sage leaves on top with fresh parmesan cheese
- Over the top - Truffle oil can be used in addition to butter.
If you love pasta, then you must give my super easy restaurant-quality mushroom pasta a try! It’s a Curry Mommy fan favorite!
Equipment
- large pot for boiling pasta
- butter pot for the sauce
- microplane to grate garlic
- silicone brus h to spread the sauce
- colander to strain pasta
- spatula for mixing
Storage
Reheat - Use an oven to reheat the butternut squash ravioli with sauce. Cover the pan with the pasta and bake at 350 degrees until heated through. Low-temperature cooking is key.
I do not recommend freezing the cooked pasta dish, but the ravioli itself can be frozen after purchase in its original packaging for up to 3 months.
Top tip
- Low heat cooking is key. The sauce for butternut squash ravioli infuses the flavors together slowly.
- I like to fry the sage leaves and serve them on top of the ravioli for added flavor and more of a fall pasta flare.
- Ravioli Appetizer- Serve the butter sauce on the side and use it as dipping or self-serve.
Similar Pasta Recipes
- Creamy Tahini Pasta
- Pasta with Broccoli and Garlic Parmesan Sauce
- The Best Spaghetti and Meatball Marinara Recipe
- Ragu Spaghetti Meat Sauce
If you love garlic and flavor-packed recipes, then be sure to try out my fan-favorite Wet Burrito Recipe !
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & consider leaving a comment as well. I would greatly appreciate it!
Next, consider a follow on social media @ Instagram , Pinterest , YouTube , and F acebook . Don’t forget to tag me when you try one of my recipes!
📖 Recipe
Easy Sauce for Butternut Squash Ravioli
Equipment
- ▢ Large Pot
- ▢ Butter Pot
- ▢ Silicone Brush or equivalent
- ▢ Wide serving platter
- ▢ Spatula for mixing
- ▢ Colander
- ▢ Grater
Ingredients1x2x3x
- ▢ 9 oz butternut squash ravioli
- ▢ 8 fresh sage leaves (4 of them chopped finely)
- ▢ 1 teaspoon fresh grated garlic
- ▢ 2 tbsp butter
- ▢ ½ teaspoon fresh lemon juice
- ▢ pinch bouillon powder or a cube that is crushed
- ▢ salt (add after tasting)
- ▢ crushed red pepper flakes
- ▢ coarse black pepper
Instructions
Butternut Squash Ravioli
- Cook the ravioli per packaged instructions with salt water.
- Strain and place the hot ravioli in a wide serving plate.
- Continue to make the butternut squash ravioli sauce.
Sauce for Butternut Squash Ravioli
- In a small butter pot, heat the butter on low heat.
- OPTIONAL STEP- Cook 4 of the sage leaves until slightly crispy and remove them. Set them aside.
- Add the grated garlic and cook for about 30 seconds.
- Slowly add in the finely chopped sage leaves, red chili flakes, coarse black pepper, and a pinch of bouillon.
- Mix it well and cook for about 30 seconds.
- Add the lemon juice and cook for about 30 more seconds.
- Pour the sauce over the cooked butternut squash ravioli.
- Use a silicone brush to slather the mixture over the ravioli.
- Top with grated parmesan cheese and fried sage leaves. Enjoy the pasta warm.
