Homemade Feta Cheese Croutons recipe (oven baked) that requires only 20 minutes. Crunchy, garlic-y and scrumptious, these Feta Croutons are the perfect addition to cream soups, salads or enjoyed as a savory snack.
Growing up in Eastern Europe, just a car ride away from Greece, sometimes I feel like I’m practically made of Feta, Greek yogurt, and phyllo (don’t worry, I’m not—well, not entirely!). But jokes aside, Feta-or white cheese-is a staple across Europe, enjoyed in all sorts of ways and for all kinds of occasions.
You’ve probably seen that viral Feta cheese pasta on TikTok, but that’s just one of countless ways to cook with Feta (or white cheese).
If you’re curious to explore more Feta-filled recipes beyond the pasta craze, you’re in luck—I’ve got plenty to share, and many more are on the way. Like these Greek Zucchini Boats with Feta Cheese or these simple Greek Feta Cheese Stuffed Peppers (baked). For breakfast definitely check out: Feta Cheese Pull Apart Bread (Milinki) or my beloved Feta Cheese Olive Breakfast Muffins.
INGREDIENTS & Substitutions:
- Feta Cheese Block – the main ingredient here is Feta Cheese. Where we live, Feta (or White Cheese) is usually sold in blocks.
- Olive oil – extra virgin olive oil creates a wonderful coating that helps seasoning stick to cheese during cooking.
- Bread crumbs – bread crumbs (could use gluten-free too) create extra crispy rind around Feta as it turns soft during baking.
- Sweet Paprika – adds extra sweetness and flavor to croutons.
- Herbs de Provence, dried – a lovely mix of herbs (like thyme and rosemary) that additionally deepens these croutons flavor. I prefer dried than fresh as they are usually very finely minced.
- Garlic powder, optional – I usually add garlic powder to deepen the flavor, but you can skip it if desired.
WHAT IS FETA CHEESE? Origin of Feta Cheese
Traditional, ancient feta cheese is made from sheep’s milk—or a combination of sheep and goat milk—and is usually pasteurized, making it safe to eat during pregnancy. It’s a white, somewhat firm, skinless cheese, typically stored in brine.
Since 2002, the name “Φέτα (Feta)” has been protected under European Union (EU) law. This means Greece has the exclusive right to produce authentic feta, ensuring that it comes from specific regions and follows traditional production methods. The protection also gives consumers confidence that they’re buying a high-quality, genuine product—always a good thing, if you ask me.
HOW TO MAKE FETA CHEESE CROUTONS?
Preparing Feta Cheese Croutons is really easy. Just follow the steps below.
- Place your Feta Cheese Block onto cutting board and gently (with sharp knife) cut into small cubes.
- In a mixing bowl combine sweet paprika, garlic and herbs de Provence. Then add olive oil and mix well.
- Subsequently add feta cheese cubes (be gentle as they tend to fall apart somewhat easy) and coat well with olive oil-herbs mix.
- Place coated feta cheese cubes onto non-stick baking sheet and distribute evenly. No cubes should be one over the other. Plus, it’s recommended to leave some space in between as Feta softens during cooking.
- Bake feta croutons in preheated oven for 10-15 min or until bread crumbs turn brown-ish. Use oven ventilation (or prepare in air-fryer) to get them even crispier on all sides.
- Once cooked, leave croutons to cool down completely. Do not be alarmed if they are soft when still hot. Feta Cheese will harden once it cools down.
- Enjoy in cream soups (try my old fashioned Roasted Tomato soup with fresh tomatoes – perfect pairing), salads or as savory snack (with Beer per se).
HOW TO MAKE FETA CHEESE LESS SALTY?
Salt is a natural preservative used in cheese making to inhibit bacterial growth and help with draining the cheese during production. If your feta tastes too salty, you can easily adjust it with these simple steps:
- Place the feta chunk in a bowl of plain water, making sure it’s fully submerged.
- Let it sit for 2–8 hours, depending on how salty it is.
- Drain the feta by placing it on a clean kitchen cloth or wooden board for about 30 minutes (or longer if needed).
- Use the feta immediately in your recipe, or store it in an airtight container for up to 48 hours.
Note: Soaking feta in water will make it softer, which is perfectly normal.
FETA CHEESE Variations:
Many countries around the Mediterranean and Black Sea make a version of white cheese that’s essentially feta made entirely from cow’s milk. So if you come across a firm, white cow’s milk cheese, don’t worry—it’s still delicious and perfectly good for you.
In the U.S., you might see “Feta Cheese Crumbles” sold in stores, which are just pre-crumbled feta pieces. If you have these on hand, feel free to use them—but keep in mind that the texture and shape of your croutons may turn out a little different.
Herbs: You can easily swap Herbs de Provence for whatever herbs suit your taste, or use fresh, finely chopped herbs from your pantry or garden.
Gluten-free: This recipe is simple to make gluten-free—just use gluten-free bread crumbs.
Feta Cheese Croutons Recipe
Ingredients
- 200 g Feta Cheese Block (chunk), cut in cubes
- 3-4 tbsp. olive oil, extra virgin
- 2 tbsp. paprika
- 2 tbsp. Herbs de Provence, dried
- 2-4 tbsp. bread crumbs, more or less as needed
- 1 tbsp. garlic powder optional
Instructions
- First, cut feta cheese chunk in small cubes (feta too salty? See above recipe for tips)
- In mixing bowl, combine feta cubes, olive oil, paprika, herbs de Provence and bread crumbs (and garlic powder). Gently mix until all sides of feta cubes are well coated.
- Next, transfer feta croutons onto baking pan (non stick, or covered with baking paper) and distribute evenly.
- Bake in preheated oven (360F/180C) until croutons become golden (around 10-15 min in my oven). Turn ventilation/hot air on.
- Finally, leave Feta Croutons to cool completely (as they are pretty soft while hot), so they can harden again. Reheat in microwave if needed.
- Serve with cream soups, salads or as a savory snack.
Notes
Nutrition
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I made these on a whim and then, completely impressed with myself, went searching for a recipe to see if someone had thought of doing this before me. You did! This recipe is so close to how I made mine (I used oregano, dill, and garlic as seasoning). They were addictive, so crunchy, and when added to a roasted vegetable salad, absolutely sublime. I don’t think I’ll ever choose to make bread croutons again, frankly.
Thank you for the nice words! Your version sounds delicious 🙂 I do prefer cheese croutons over bread croutons for salads and cream soups too.
Mine turned flattened out. I followed the directions. I don’t know what I did wrong.
Hello Liz, not sure how feta croutons can be flattened out, they stay the same size you cut them. Hope you are able to figure it out.