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Baked feta mashed with burst cherry tomatoes and pesto, topped with basil and pine nuts in a rustic dish.

Baked Feta with Pesto and Tomatoes: A Keto Favorite

A block of feta bakes with cherry tomatoes and pesto until soft and jammy, then gets mashed into a warm, tangy, low-carb dip.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Keto
Calories: 298
Ingredients Method Notes

Ingredients
  

  • 200 g feta cheese block firm block, not crumbled
  • 400 g cherry tomatoes
  • 3 tbsp olive oil
  • 3 tbsp basil pesto check label for added sugar if strict keto
  • 2 cloves garlic minced
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Garnish
  • fresh basil leaves small handful; torn
  • 2 tbsp pine nuts toasted

Method
 

  1. Heat the oven to 200 C / 400 F.
  2. Set the feta block in the center of a 20 x 25 cm / 8 x 10-inch baking dish. Scatter the cherry tomatoes around it.
  3. Drizzle the olive oil over the feta and tomatoes. Scatter the minced garlic, red pepper flakes, salt, and black pepper on top.
  4. Bake for 22 to 25 minutes, until the tomatoes have burst and the feta is soft with lightly golden edges.
  5. Remove from the oven and let it rest for 5 minutes.
  6. Dollop the basil pesto over the hot feta so it softens and swirls slightly.
  7. Mash the feta, tomatoes, and pesto together with a fork right in the dish, until you have a chunky, spreadable sauce.
  8. Top with fresh basil and toasted pine nuts. Serve warm with cucumber slices or keto crackers for scooping.

Notes

  • Use a shallow baking dish so tomatoes sit close to the heat.
  • Check pesto labels for added sugar if strict keto matters.
  • Mash feta and tomatoes together right in the dish for an easy sauce.
  • Let the dish rest 5 minutes before serving so it firms slightly.