Inspired by Sobremesa, my Mexican-style Baked Feta in Morita Recaudo Salsa blends rich, creamy feta with vibrant Mexican flavors, an easy appetizer for any celebration, and especially Cinco de Mayo.
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There was a time when celebration meant cramming too many friends into a tiny dorm room — someone’s half-working speaker playing the same playlist, a patchwork of mismatched chairs, and a table (or more likely, a desk) covered in whatever snacks we could scrape together. Chips were non-negotiable.
And where there were chips, there was salsa. Sometimes homemade, sometimes store-bought, always devoured before the night was over.
Back then, salsa was more survival than sophistication. But it was also how we gathered, around bowls of whatever we could afford, talking, laughing, and stretching the night as long as we could.
I didn’t know it then, but those humble bowls of salsa planted the seed for how I’d approach gatherings for years to come.
How This Baked Feta Became My Go-To for Celebrations
Fast forward to our first real Cinco de Mayo celebration as a family. No more dorm rooms—just both of the kids running between chairs in the backyard, my husband grilling something smoky, and me inside, setting out dishes that felt a little more grown up but still held that spirit of easy, joyful sharing. That’s when this baked feta in Mexican salsa made its debut (the cinco de mayo variation of my Christmas baked feta dip).
It’s the kind of dish that feels like magic for hosts like me—the ones who want big flavor without fuss. It comes from the cookbook Sobremesa by Mariana Velásquez, my new favorite Mexican cookbook. A block of feta, swimming in a smoky, roasted tomato salsa, called salsa morita recaudo. Baked until creamy and bubbling, ready to be scooped up with crusty bread or crispy totopos. And just like in college, it disappears faster than anything else on the table.
Of course, no Cinco de Mayo spread in our house stops at just one dish. I’ll often set out a jar of my Pepita Salsa Macha, a nod to those who like a little heat with their cheese. Clean, simple pico de gallo is also always present, which my husband calls empanada sauce. With that there’s usually a platter of Halloumi Tacos too, because those two become something of a tradition around here, their salty crispness balancing out the richness of the baked feta.
Sometimes, when there’s a bit of this feta baked in salsa left over, I’ll toss it into a quick salad the next day, crisp greens, a handful of olives, maybe a few sundried tomatoes, and spoonfuls of that creamy, smoky feta. It’s one of those second-day meals that feels like a little secret gift from yesterday’s celebration.
But this baked feta? It’s the heart of the table. A dish that feels festive without trying too hard—just like those early days, only now with better cheese.
Sobremesa: Where Recipes Meet the Art of Lingering
When I first picked up Sobremesa by Mariana Velásquez, I expected recipes. What I didn’t expect was to feel like I was being gently reminded of something I already knew deep down—that the best meals aren’t about what’s on the plate alone, but about everything that happens after.
Sobremesa isn’t just a collection of Mexican recipes—it’s a love letter to the moments that stretch beyond the last bite. Mariana has this way of making you want to slow down, to pour another drink, to pass the bread basket one more time, even if everyone’s already full. Her recipes are vibrant but approachable, rooted in tradition yet designed for how we live—and gather—today.
When I read her method for Baked Feta with Morita Recaudo, I was transported. Not just to Mexican kitchens filled with the scent of roasting tomatoes and smoky chiles, but also back to those cramped dorm parties, and forward to my own family celebrations. That’s the gift of Sobremesa—it threads together the past and present, reminding you that food is never just food. It’s memory. And it’s connection.
Her recaudo, a roasted tomato salsa that feels like it’s been simmering in abuelita’s kitchen for generations, has become a staple in mine. I make extra every time, because once you taste it, you’ll want it on everything. And pairing it with feta? Genius. The salty creaminess melts into the smoky heat of the salsa, creating a dish that feels satisfyingly rich, but is deceptively simple.
Ingredients
For the Recaudo (Roasted Mexican Salsa Base)
- Tomatoes (Vine, Plum, or San Marzano) – The soul of any good salsa starts with tomatoes. I love using San Marzano when I can find them, their natural sweetness and low acidity give the recaudo a rich, deep flavor. But honestly, I’ve made this with whatever vine tomatoes looked best at the market, and it never disappoints.
- White Onion – Essential for that subtle sharpness that balances the sweetness of roasted tomatoes. I stick with white onion for its clean flavor, but yellow or red onions will work if that’s what’s in your pantry.
For the Baked Feta with Recaudo and Morita
- Dried Morita or Chipotle Chile – This is where the magic happens. The morita chile brings a subtle smokiness with a gentle heat that lingers but never overwhelms. I’ll reach for chipotle when morita isn’t available, they both give that smoky depth that transforms this from a simple baked cheese dish into something unforgettable.
- Feta Cheese – The star once it hits the oven. I always go for a firm block of feta in brine. It holds up beautifully to baking, softening just enough without losing structure. If you prefer something milder, a good-quality goat feta can work, but you’ll miss that signature tang.
See the recipe card for full list and exact quantities.
How to Make Salsa with Baked Feta
This dish comes together in two simple, satisfying stages, first, roasting the vibrant recaudo salsa, and then letting the oven work its magic as feta bakes into that smoky, rich sauce. Here's how to make this recipe:
Roast the Recaudo (Mexican Salsa Base)
Preheat your oven to 400°F (200°C). In a baking dish, toss together halved tomatoes, whole cherry tomatoes, quartered onion, unpeeled garlic cloves, and a spoonful of tomato paste. Drizzle generously with olive oil, season with a pinch of salt and pepper, and give everything a stir. Roast for 25–30 minutes, until the tomatoes are soft and juicy, lightly charred at the edges, and the garlic cloves are tender.
Remove and Rest
Once roasted, remove the dish from the oven. Carefully squeeze the softened garlic from its skins.
Blend the Salsa
Transfer everything, including the flavorful pan juices, into a blender. Blend until smooth. Let the salsa cool completely if you're making it ahead, this keeps beautifully in the fridge for quick meals throughout the week.
Soak the Chile
Place a dried morita or chipotle chile in a small bowl and cover with just-boiled water. Let it soak for about 10 minutes until soft, then drain and remove the seeds. This step brings that subtle smoky heat that makes this dish unforgettable.
Prepare the Baking Dish
Preheat your oven again, this time to 350°F (180°C). Blend the recaudo with the rehydrated chile, adding a pinch of salt and pepper to taste.
Bake the Feta
Pour a generous layer of this sauce into a baking dish. Nestle the block of feta into the center of the sauce. Arrange cherry tomatoes on the vine around the cheese, they’ll blister and sweeten as they roast. Drizzle with olive oil, season lightly, and bake for 25 minutes, until the feta is soft and the sauce is bubbling.
Finish and Serve
Once out of the oven, scatter toasted sesame seeds over the top for a little nutty crunch, it’s a small detail that elevates every bite. Serve immediately with crusty bread, tostadas, or totopos.
Storage
Once you’ve pulled this Baked Feta in Mexican Salsa from the oven and everyone’s had their fill, dipping, scooping, and maybe wiping the dish clean with that last piece of bread—you might find yourself with a little leftovers.
If you do, simply transfer the feta and salsa into an airtight container and tuck it into the fridge. It will keep well for up to 4 days. The smokiness of the chile and sweetness of the roasted tomatoes settle into something even richer by day two.
When I’m raiding the fridge for a quick lunch, I’ll reheat a spoonful gently on the stove or in the microwave, then pile it onto warm toast or tuck it into a tortilla for an easy, satisfying bite.
I wouldn’t recommend freezing this one, the texture of feta changes too much, but with how versatile it is, I doubt it’ll last that long anyway. Think quick tacos, a topping for scrambled eggs, or even stirred through cooked pasta for a stress free dinner.
Top Tips
Soak the Chile Just Right – I’ve learned that giving the dried morita or chipotle chile a proper soak (about 10 minutes in just-boiled water) makes all the difference. Too short, and it won’t blend smoothly into the salsa. I like to press it gently between my fingers; when it’s soft and pliable, it’s ready to bring that deep, smoky flavor without overpowering the dish.
Roast the Tomatoes a Little Longer for Depth - if I have a few extra minutes, I let the tomatoes and onions roast just past the 30-minute mark until they get a deeper char. It brings out a richer, almost smoky sweetness in the recaudo.
Use Good Feta – I’ve tried this recipe with different types of feta, and trust me, not all are created equal. A firm, Greek-style feta holds up best in the oven without turning too mushy. If it’s too soft, it can melt into the sauce a bit too much. I like to pick a block stored in brine, it's creamier and bakes beautifully into that perfect, scoopable texture.
Recipe
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Baked Feta in Mexican Salsa (Baked Feta with Morita Recaudo)
Equipment
Ingredients
For the Recaudo
- 1½ lbs vine plum, or San Marzano tomatoes, halved
- 9 oz cherry tomatoes whole
- 1 white onion quartered
- 4 garlic cloves unpeeled
- 2 teaspoon tomato paste
- Olive oil
- Salt & pepper
For the Baked Feta
- 1 dried morita or chipotle chile
- 2 cups recaudo
- 7 oz feta cheese block
- 10 oz cherry tomatoes on the vine
- Olive oil
- 1 tablespoon toasted sesame seeds
- Crusty bread tostadas, or totopos
Instructions
- Preheat your oven to 400°F (200°C). In a baking dish, arrange the halved tomatoes, whole cherry tomatoes, quartered onion, unpeeled garlic cloves, and tomato paste. Drizzle generously with olive oil, sprinkle with salt and pepper, and give everything a good toss.
- Roast for 25–30 minutes, until the tomatoes are soft, slightly charred, and the garlic is tender and fragrant.
- Once roasted, carefully squeeze the garlic cloves from their skins. Transfer all the roasted vegetables and their pan juices to a blender. Blend until smooth and velvety. Set aside 2 cups for this recipe, any extra can be stored for later.
- Place the dried morita or chipotle chile in a small bowl and cover with just-boiled water. Let it soak for about 10 minutes, until soft and pliable. Remove the seeds, then blend the chile with the recaudo salsa, seasoning with a pinch of salt and pepper for balance.
- Lower the oven to 350°F (180°C). Pour the chile-infused salsa into a clean baking dish and nestle the block of feta right in the center. Arrange the cherry tomatoes on the vine around the cheese, they’ll roast beautifully. Drizzle everything with olive oil and a light seasoning.
- Bake for 25 minutes, until the feta is soft, edges just starting to brown, and the sauce is bubbling gently. The tomatoes should be blistered and sweet.
- Once out of the oven, scatter toasted sesame seeds over the top for a subtle nutty crunch. Serve immediately with crusty bread, tostadas, or totopos.
GR says
I made this yesterday and I think it is absolutely delicious.
The only change that I may do the next time is to give the sauce a little bit more “ heat”.
The recipe is great as written .To add the small tomatoes baking along with the feta made the tomatoes juicy and sweet. I can not wait to eat the left overs today.
kseniaprints says
Yes, I agree that it's not too spicy - I add a bit of ground chillies that I have on hand to my portion. But when making for a crowd, I think erring on the side of not too spicy is better, at least with my family!