Warm Baked Feta with Cherry Tomatoes Artichokes Olives
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy feta baked with cherry tomatoes, olives, and artichokes, finished with red pepper flakes and fresh parsley. Warm, briny, and elegant—ready in under 30 minutes for an impressive appetizer.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 pint cherry tomatoes (halved)
- 1/2 cup pitted green olives (halved)
- 1/2 cup quartered artichoke hearts (from a can or frozen)
- Juice from 1/4 lemon (plus a few slices)
- 1/2 teaspoon crushed red pepper (or 1/4 teaspoon if you don’t like it too spicy)
- Pinch of sea salt
- 2 tablespoons olive oil (plus more for top.)
- 1/2 pound block of feta cheese
- 1 tablespoons minced Italian parsley
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 687mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 48mg
- Calcium
- 198mg
- Iron
- 0.38mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 687MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.