“Make it mini” with Le Creuset: Mediterranean bake with focaccia

Indulge in this delightful Mediterranean bake accompanied by fragrant focaccia.

tomato feta bake

The Deets

This is one of my go-to crowd-pleaser recipes! It’s so easy to make yet extremely flavorful. The medley of roasted garlic, feta, olives, and tomatoes not only tastes delish but smells so lovely in your kitchen. The focaccia serves as the perfect accompaniment to soak up every last drop of savory goodness. Whether enjoyed as a hearty appetizer or a satisfying main course, this Mediterranean bake with focaccia is sure to delight the senses!! Trust me on this one.

Make it Mini

Welcome to the next episode of “Make it mini” which is a series that reimagines trending recipes using @lecreuset mini cocottes. For this next one, we are bringing back the viral tomato and feta bake on focaccia. This version combines garlic, feta, olives, and tomatoes all baked in the olive branch mini. The garlic gets spread over a pine nut and zaatar focaccia and then topped with the Mediterranean bake. Once baked to perfection, the flavors meld together beautifully, creating a mouthwatering sensation that will have everyone clamoring for seconds. This mini version is not only adorable but also packs a punch of flavor in every bite, making it an ideal choice for a cozy dinner or a delightful appetizer at your next gathering. Be sure to check out my other recipes in my “make it mini” series.

tomato feta bake

“Make it mini” with Le Creuset: mediterranean bake with focaccia

Print Recipe
Servings 1 22oz Cocotte

Ingredients

The mediterranean bake:

  • 3/4 cup cherry tomatoes
  • 1/4 cup olives, pitted
  • 1 head garlic, with top sliced
  • 1 thick slice of feta, about 1 inch thick
  • EVOO
  • Dash of zaatar
  • Basil for garnish

For the focaccia: I used the easy “no knead” focaccia courtesy of @sarahjampel and then I made a roasted pine nut and zaatar butter overtop. You can really use whatever bread you like for this, homemade or store bought.

    Focaccia butter

    • 4 tbsp butter
    • 2 garlic cloves, minced
    • 2 tbsp pine nuts
    • 1 tsp salt
    • 1 tsp Zaatar

    Instructions

    • Preheat oven to 400 and drizzle olive oil in your mini. Add a layer of cherry tomatoes and olives. Add head of garlic with the top facing up. Add feta and then fill in tomatoes and olives all around. Drizzle with more olive oil and a sprinkle of zaatar and bake for about 30-35 min or until garlic is soft and everything has started to meld together.
    • Meanwhile, add pine nuts to a pan and cook until golden, about 3 min, stirring constantly so they don’t burn. 
    • Melt butter in a pot and then add minced garlic. Remove from heat and add salt, pine nuts, and zaatar. Pour over focaccia bread. Slice into pieces.
    • When mediterranean spread is done, spread roasted garlic over top. Add a layer of the melty feta, followed by the tomato and olive mix. Garnish with basil and serve. Enjoy!

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    I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.