Baked Feta in Mexican Salsa (Baked Feta with Morita Recaudo)

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A rectangular baking dish contains baked feta on a bed of cherry tomatoes and Mexican salsa, seasoned with black pepper and herbs. The edges of the dish show some caramelization, adding depth to this savory blend of baked feta in salsa.

Baked Feta in Mexican Salsa (Baked Feta with Morita Recaudo)

A simple yet bold Baked Feta in Mexican Salsa (Baked Feta with Morita Recaudo), perfect for dipping with bread or totopos.

Course Appetizer, dip, salsa, Snack

Cuisine Mexican, Mexican cuisine

Keyword cherry tomatoes, chiles, dip, feta, Mexican, salsa, snack

Prep Time 15

Cook Time 55

Total Time 1 10

Servings servings

Calories 192kcal

Author Ksenia Prints

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.

Nutrition