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–+ servings
Spaghetti in 3 bowls, with cherry tomatoes and feta in 3separate bowls, some bread slices and pudding in a dish.
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5 from 4 votes

Mini Baked Feta with Honey & Crusty Bread

Prep Time5 minutes
20 minutes
Total Time25 minutes
Course: MAINS/SNACK
Cuisine: Greek
Servings: 4
Author: Mimi Harrison
Cost: £0.79

Ingredients

  • 200 g feta/Greek style cheese £0.70
  • 500 g cherry tomatoes sliced in half (£1.30)
  • 2/3 s of a baguette/ crust bread roll sliced into rounds (£1.15)

Cupboard Essentials

  • Extra virgin olive oil
  • 4 tsp honey
  • Chilli flakes optional
  • Sprinkle of dried thyme optional

Instructions

Preheat oven to 180°C Fan/ 200°C Conventional

  • Start by dividing the cherry tomatoes into 4 ramekins. Drizzle over around ½ tbsp of oil per ramekin and season with salt and pepper. Stir to ensure everything is coated and pop in the oven for 20 minutes.
  • After this, burst the tomatoes slightly and place a ¼ of the feta block per ramekin. Drizzle a tiny bit of honey into each and an optional pinch of dried thyme/chilli flakes. Add another little drizzle of olive oil and pop in the oven for another 10 minutes.
  • Meanwhile, lightly toast your bread rounds. Tear the remaining bread into rough croutons and place on a baking tray. Coat with oil and pop in the oven, bake until crispy (around 10 minutes) so that it’s ready for the main course.
  • Bake until the feta becomes golden brown around the edges. Serve together with the bread to scoop up the tomatoey juices and spread the feta over with a knife.