Baked Feta with Olives and Sun-Dried Tomatoes
A delightful Mediterranean appetizer featuring warm, creamy feta cheese baked with briny olives and tangy sun-dried tomatoes, perfect for gatherings.
Servings: 6 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 8 oz block of feta cheese Creamy, rich, and slightly tangy, this is the star ingredient that melts beautifully in the oven.
- 1 cup pitted olives (any variety) Juicy, brined olives will add depth and saltiness.
- 1/2 cup sun-dried tomatoes Sweet and tangy, these will infuse the dish with flavor.
- 1/3 cup olive oil Adds richness and moisture.
- 3 cloves garlic, thinly sliced Brings warmth and aroma to the dish.
- 1/2 tsp dried rosemary Earthy and fragrant, pairs beautifully with the other ingredients.
- 1/2 tsp dried thyme Slightly sweet and minty, rounds out the herbaceous notes.
- 1/2 tsp dried oregano Provides classic Mediterranean flavor.
- 1 pinch salt Enhances flavors without overpowering.
- to taste cracked black pepper Adds a touch of heat and complexity.
- fresh chopped parsley, for garnish Adds a pop of color and freshness.
- crostini or sliced French bread, for serving Perfect vessel for scooping up the baked feta.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Place the block of feta cheese in a small baking dish.
- Scatter the pitted olives and sun-dried tomatoes around the feta.
- In a small bowl, whisk together the olive oil, sliced garlic, dried rosemary, thyme, oregano, and a pinch of salt and pepper.
- Drizzle the seasoned olive oil mixture over the feta and surrounding ingredients.
Baking
- Place the dish in the preheated oven and bake for about 20 minutes.
- Switch your oven to broil for an additional 1-2 minutes, watching closely until the top of the feta turns golden.
Serving
- Once removed from the oven, sprinkle fresh chopped parsley on top.
- Serve warm with crostini or sliced French bread.
Notes
Choose quality feta for better flavor. You can add other toppings like artichoke hearts or roasted red peppers for more depth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.