Warm Feta with Tomatoes and Olives
Warm Feta with Tomatoes and Olives
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Warm Feta with Tomatoes and Olives

20 MIN
10 MIN
4 to 6
This Greek-inspired warm feta is the perfect appetizer for an outdoor summer meal.



  1. Preheat the grill, setting the burners to high.
  2. In a bowl, place the feta and cover with cold water. Let soak for 10 minutes to reduce the salt. Drain and pat dry.
  3. Meanwhile, in a small, dry skillet over medium-high heat, brown the kasha and pine nuts. Set aside in a bowl.
  4. In another bowl, combine the cherry tomatoes, bell pepper, olives, oil and lemon juice. Set aside.
  5. In a 9-inch (23 cm), lightly oiled cast iron skillet, place the feta slices. Place the skillet directly on the grill and cook for 4 minutes or until the cheese is hot and slightly softened. Remove from the grill.
  6. Garnish the baked feta with the tomato and kasha mixtures. Serve with the bread slices.


  1. Perfect appetizer to share at the camp site! The flavours marry very well together. The roasted pine nuts and kasha are the perfect finishing touch. We had it on fresh baked/ grilled baguette. It’s a bit messy as it does not stick together the way bruschetta would. We made it with cow feta to appeal to the must be fantastic with goat feta.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.