This Easy Baked Feta with Olives & Sun-Dried Tomatoes is a fantastic appetizer that’s bursting with Mediterranean flavors and incredibly simple to make! A block of tangy feta cheese is baked until warm and slightly softened, surrounded by briny olives, chewy sun-dried tomatoes, garlic, and fragrant herbs, all bathed in olive oil. I absolutely love serving this Baked Feta appetizer because it requires minimal effort but looks stunning and tastes amazing. It’s perfect for parties, casual get-togethers, or even a light lunch, especially delightful during these lovely spring days here on April 8, 2025.
Why You’ll Love This Baked Feta with Olives
- Incredibly Easy: Just place ingredients in a dish and bake – minimal prep required!
- Bold Mediterranean Flavors: The combination of feta, olives, sun-dried tomatoes, garlic, and herbs is classic and delicious.
- Warm and Creamy: Baking softens the feta, making it wonderfully creamy and spreadable.
- Perfect for Sharing: A great appetizer to serve with bread or crackers for dipping and scooping.
- Versatile: Easily customizable with different herbs, spices, or additions.
Ingredients for Baked Feta with Olives & Sun-Dried Tomatoes
Here’s what you’ll need to make this easy and flavorful appetizer. The full list with measurements is in the recipe card below.
Main Ingredients
- Feta cheese block (Dairy)
- Pitted olives, drained (Olives)
- Sun-dried tomatoes (Vegetable)
- Garlic cloves, thinly sliced (Aromatic)
Seasoning & Oil
- Olive oil (Oil)
- Dried oregano (Herb)
- Dried thyme (Herb)
- Dried rosemary (Herb)
- Kosher salt (Seasoning)
- Fresh cracked pepper (Spice)
Garnish & Serving
- Fresh chopped parsley (Herb)
- Sliced French bread or crostini (for serving) (Bread)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic combination in this Baked Feta, but here are a few delicious variations:
- Add Honey: Drizzle with honey after baking for a sweet and salty contrast.
- Make it Spicy: Add a pinch of red pepper flakes along with the dried herbs.
- Different Olives: Use Kalamata olives, green olives, or a mix of your favorites.
- Add Cherry Tomatoes: Toss in some halved cherry tomatoes along with the olives.
- Different Herbs: Use fresh herbs instead of dried (add them during the last 5-10 minutes of baking or after).
- Add Lemon: Squeeze some fresh lemon juice over the top before serving.
How to Make Baked Feta with Olives & Sun-Dried Tomatoes
Let me show you how incredibly simple it is to make this Baked Feta with Olives:
Preheat the Oven & Prepare Dish
- First, I heat my oven to 350 degrees Fahrenheit (175 degrees Celsius).
- I place the block of feta cheese in the center of a small baking dish (an 8×8 or similar size works well).
Add Olives, Tomatoes, and Seasonings
- I surround the feta block with the pitted olives and sun-dried tomatoes.
- In a small bowl, I combine the olive oil, thinly sliced garlic, dried oregano, dried thyme, dried rosemary, salt, and pepper.
- I drizzle this olive oil mixture evenly over the feta, olives, and sun-dried tomatoes in the dish.
Bake & Broil
- I place the dish in the preheated oven and bake for 20 minutes.
- To get a slightly golden top on the feta, I switch the oven to broil for the last 1-2 minutes. I watch it very carefully during this step, as broilers work fast and can burn the cheese quickly!
Garnish and Serve
- I carefully remove the dish from the oven.
- I garnish with freshly chopped parsley.
- I serve the Baked Feta with Olives warm with slices of French bread or crostini for dipping and scooping up all that deliciousness!
Tips and Tricks for the BEST Baked Feta
Here are my secrets for making this appetizer truly exceptional:
- Use Block Feta: Use a block of feta packed in brine, not pre-crumbled feta, for the best creamy texture when baked.
- Don’t Skimp on Olive Oil: The olive oil infuses with the herbs and garlic, creating a delicious base for dipping. Use good quality extra virgin olive oil.
- Watch the Broiler: Keep a very close eye if you choose to broil at the end – it goes from golden to burnt quickly!
- Fresh Herbs for Garnish: While dried herbs work well for baking, garnishing with fresh parsley brightens the dish.
- Serve Warm: Baked feta is best enjoyed warm while the cheese is soft and creamy.
How to Serve
This Baked Feta with Olives & Sun-Dried Tomatoes is perfect served as:
- An Appetizer: The star of any party spread or pre-dinner nibble.
- A Light Lunch: Serve with a simple green salad.
- Part of a Mezze Platter: Include alongside other Mediterranean dips and bites like hummus, pita, and dolmades.
Serve with plenty of crusty bread, pita bread, crostini, or crackers for dipping.
Make Ahead and Storage
- Make Ahead: You can assemble the dish (place feta, olives, tomatoes in the dish and mix the oil/herb mixture) up to a day ahead. Store covered in the refrigerator. Bake just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a low oven (around 300°F/150°C) or microwave until warmed through. The texture might be slightly different upon reheating.
FAQs about Baked Feta with Olives
- Can I use crumbled feta?
- Block feta works much better as it holds its shape while baking and becomes creamy inside. Crumbled feta may melt differently or become dry.
- What kind of olives should I use?
- Any pitted olives you like! Kalamata, Castelvetrano, green olives, or a mix all work well.
- Can I add other vegetables?
- Yes, cherry tomatoes, artichoke hearts, or roasted red peppers would be delicious additions.
Enjoy this simple, flavorful, and incredibly delicious Baked Feta with Olives & Sun-Dried Tomatoes! It’s a perfect taste of the Mediterranean.
Print
Baked Feta with Olives & Sun-Dried Tomatoes
- Prep Time: 5 minutes
- Cook Time: 20minutes
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Appetizer, Snack
- Cuisine: Mediterranean, Greek
Description
This Baked Feta with Olives & Sun-Dried Tomatoes is a simple, flavorful, and incredibly easy appetizer. A block of feta cheese is baked with olives, sun-dried tomatoes, garlic, and herbs until warm and slightly softened, perfect for dipping with crusty bread.
Ingredients
Scale
- 1 (8-ounce) block feta cheese (preferably in brine, see notes)
- 1 cup pitted olives (such as Kalamata, Castelvetrano, or a mix), drained
- ½ cup oil-packed sun-dried tomatoes, drained
- ⅓ cup olive oil (extra virgin recommended)
- 3 cloves garlic, thinly sliced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Kosher salt, to taste (use sparingly, feta is salty)
- Freshly cracked black pepper, to taste
- Fresh chopped parsley, for garnish
- Sliced French bread, crostini, or pita bread, for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Dish: Place the block of feta cheese in the center of a small oven-safe baking dish (an 8×8 dish or a small cast iron skillet works well). Arrange the drained olives and drained sun-dried tomatoes around the feta block.
- Mix Oil and Seasonings: In a small bowl, combine the olive oil, thinly sliced garlic, dried oregano, dried thyme, dried rosemary, a pinch of kosher salt (optional, taste feta first), and freshly cracked black pepper. Stir well.
- Drizzle over Feta: Drizzle the olive oil and herb mixture evenly over the feta cheese, olives, and sun-dried tomatoes in the baking dish.
- Bake: Place the dish in the preheated oven and bake for 20 minutes, or until the feta is softened and heated through.
- Broil (Optional): For a slightly golden top on the feta, turn the oven setting to broil for the last 1-2 minutes of cooking. Watch very carefully to prevent burning.
- Garnish and Serve: Carefully remove the baking dish from the oven. Garnish with freshly chopped parsley. Serve immediately while warm, with slices of French bread, crostini, or pita bread for dipping into the feta and scooping up the olives and tomatoes.
Notes
- Feta Cheese: Use a block of feta cheese packed in brine for the best texture and flavor. Avoid pre-crumbled feta.
- Olives: A mix of olives adds visual appeal and flavor variety. Ensure they are pitted.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes are recommended for this recipe. Drain them well.
- Salt: Feta cheese is already quite salty, so add additional salt sparingly or omit it entirely.
- Broiling: Keep a very close eye when broiling, as the feta and garlic can burn quickly.
- Serving: This appetizer is best served warm while the feta is soft.
- Storage: Store leftovers covered in the refrigerator for 2-3 days. Reheat gently in the oven or microwave.