The Cedar Planked Baked Feta Dip is a slightly salty, warm, and creamy appetizer that comes together in less than 30 minutes.

roasted feta with italian tomato sauce on top with crostini on cedar plank and cutting board

This recipe was inspired by my daughter and friends, they were eating out and it was featured on the menu of a local favorite Italian restaurant. After she described how delicious the appetizer was with chunky tomato sauce, sliced lemon and served with warm bread, I knew I wanted to try it for myself. Without knowing much about the roasted feta, I only had ingredients from the menu description to re-create at home, The feta appetizer has a beautiful presentation and is a real crowd pleaser.

Ingredients for Baked Feta Dip

  • Block of Feta cheese – The Greek feta has a tangy flavor that pairs well with this appetizer.
  • Extra virgin olive oil – When possible, always use a high grade of Extra Virgin Olive Oil.
  • Lemon – Thinly sliced lemon adds citrus brightness to the dish and is enhanced while baking in the high heat oven.
  • Ammoglio Sauce – This is an Italian chunky tomato sauce made with dried oregano and fresh herbs and is easy to make and can be used on a variety of dishes including pasta and meat.
  • Fresh Basil
  • Crusty Bread
  • Cedar Plank (optional) – The cedar plank adds a touch of complexity and a subtle wood flavor to the feta. If you do not have on hand, cooking in a cast iron pan work great.
ingredients for feta appetizer featuring brick of feta on black plate, lemons, ammoglio sauce and olive oil

How to Make the Baked Feta Recipe

The feta cheese appetizer is easy to assemble and ready to serve in less than 30 minutes.

  • Preheat oven.
  • Prepare Cedar plank. Soak the cedar, so it is not completely dry and does not burn. This can be for as little as 30 minutes and as long as 2 hours in a shallow dish filled with warm water.
  • Ready to Assemble. Place the feta on top of the cedar plank, generously drizzle extra virgin olive oil on the top of the feta block, place thinly sliced lemons 2 – 3 slices over the top of the feta, and drizzle with a little more olive oil.
  • Time to Bake. Place the cooking sheet on the middle rack of the oven and bake for 20 minutes. To brown slightly, you can broil at the end for about two minutes. All ovens range in temperature, so be sure to check on your dish.
  • Final Touches. Once done, place it on serving dish. You can keep the feta on the cedar plank or remove it. Top with warmed Ammoglio sauce, garnish with freshly julienned sliced basil and sprinkle with flaky salt and freshly ground black pepper.
  • Ready to Serve. Plate with sliced cucumbers and/or crusty bread and crostini.

Tips and Notes

  • Use a high quality feta cheese. This really makes a difference and suggest finding a creamy Greek feta that is soaked in brine. You don’t want it to be dried out.
  • Pre-soak your Cedar Plank. Soaking your cedar plank is very important so that it does not burn. The plank will not be in touch with any flames, but it is placed in a very high heat oven. You can pre-soak for 1 to 2 hours submerged with warm water and store in freezer bags in freezer until you are ready to use.
  • Serve immediately. This appetizer is best served immediately because it is most delicious when warm and creamy.
  • Serve with bread and gluten-free options. We primarily serve with crusty bread slices and have gluten-free options such as sliced cucumbers and gluten-free pita chips.
toasted bread tomato sauce on top of feta with lemon slice on cedar plank

Frequently Asked Questions

You can purchase Cedar planks online or check with your local kitchen marketplace. We purchased our online, GrillingPlanks 12 Pack Cedar Planks. These are longer planks, so will be best cut in half.

Of course! Use an oven-safe serving dish or cast iron pan and put two tablespoons of olive oil on the bottom before placing your feta. Bake at the same temperature and same amount of time. Top with the yummy Ammoglio sauce and you are all set to enjoy.

Feta cheese does not melt when heated. It will become soft and creamy and keeps its shape in the block form. Cooked feta also maintains its flavor.

The feta appetizer will have a different texture and not be as creamy as the feta block stored in brine. Feta cheese tends to dry out quickly. Keep stored in its brine until ready to use for the best results. You can rinse it off before using it to remove excess salt from the brine.

Yes! Sometimes, time and ingredients are no on hand to produce a recipe. This appetizer can be topped with your favorite chunky, simple tomato sauce—a little squeeze of lemon on top compliments it nicely.

close up view of baked feta block with red tomato sauce on top with lemons
5 from 1 vote

Cedar Planked Baked Feta Dip Recipe

A warm and creamy cedar-planked baked feta dip topped with lemon and Ammoglio sauce is decadent. Add sliced cucumbers, crostini, and/or crusty bed to serve. Super simple to make and enjoy.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: baked feta appetetizer, creamy baked feta
Servings: 6


  • 8 ounce Quality Greek block of Feta keep block whole
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 whole Lemon sliced
  • 1/2 cup Ammoglio Sauce Italian Tomato Sauce
  • 1/8 teaspoon Flaky Salt


  • Soak Cedar plank in a shallow dish with warm water for at least 30 minutes.
  • Heat the oven to 400 degrees Fahrenheit with a rack in the middle. Also, place a rack for broiling towards the top of the oven.
  • Once the Cedar plank is ready, place in the center of the cooking sheet and you can start to assemble the ingredients.
    Add the block of feta on top of the cedar plank, drizzle extra virgin olive oil, so it is covering the top of the feta block, and place thinly sliced lemons 2 – 3 slices over the top of the feta, drizzle with a little more olive oil.
  • Place the cooking sheet on the middle rack of the oven and bake for 20 – 30 minutes. If you prefer to have some browned edges, you can broil at the end for about a minute.
  • Remove the cooking sheet from the oven, top the feta with warmed Ammoglio sauce, garnish freshly julienned basil, and sprinkle with flaky salt.
  • Serve with sliced cucumbers and/or crusty bread and crostini.
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