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.