Baked Feta with Olives and Sun-Dried Tomatoes
A creamy and rich appetizer featuring baked feta cheese with briny olives and sweet sun-dried tomatoes, perfect for gatherings and sharing.
Servings: 4 servings
Calories: 200kcal
Ingredients
Main Ingredients
- 8 oz block of feta cheese Creamy and tangy, becomes luxuriously soft when baked.
- 1 cup pitted olives Choose Kalamata or green olives.
- 1/2 cup sun-dried tomatoes Make sure they are drained if packed in oil.
- 1/3 cup olive oil Bright and aromatic, enhances the flavors.
Seasonings
- 3 cloves garlic Thinly sliced for flavor.
- 1/2 tsp dried rosemary Adds depth that complements the feta.
- 1/2 tsp dried thyme Infuses a fragrant note.
- 1/2 tsp dried oregano Classic herb for Mediterranean dishes.
- 1 pinch salt Enhances flavors.
- to taste cracked black pepper Provides complexity.
For Serving
- 1 bunch fresh chopped parsley For garnish.
- as desired slices crostini or sliced French bread For serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Place the block of feta into a small baking dish.
- Scatter the pitted olives and sun-dried tomatoes around the feta.
- In a medium bowl, mix the olive oil, sliced garlic, dried rosemary, dried thyme, dried oregano, salt, and cracked black pepper.
- Drizzle the seasoned oil mixture over the feta, olives, and tomatoes.
Baking
- Bake for about 20 minutes, until the feta is soft and creamy.
- Switch the oven to broil and broil for an additional 1–2 minutes until lightly golden and bubbly.
Serving
- Remove from the oven, sprinkle with fresh chopped parsley, and serve warm with crostini or slices of French bread.
Notes
A ceramic or glass baking dish is ideal for even heat distribution. Feel free to add favorite herbs or spices, or a pinch of red pepper flakes for spice. Can double the recipe for larger gatherings.