Description
This Baked Feta with Olives and Sun-Dried Tomatoes is a flavorful and easy appetizer featuring creamy, tangy feta cheese baked with briny olives, sweet sun-dried tomatoes, and aromatic herbs. Drizzled with garlic-infused olive oil and finished under the broiler for a perfectly browned top, this dish is garnished with fresh parsley and served with crusty French bread or crostini for dipping. A perfect Mediterranean-inspired starter for any occasion.
Ingredients
Scale
Main Ingredients
- 8-ounce block feta cheese
- 1 cup pitted olives, drained
- ½ cup sun-dried tomatoes
- â…“ cup olive oil
- 3 cloves garlic, thinly sliced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Kosher salt, to taste
- Fresh cracked pepper, to taste
To Serve
- Fresh chopped parsley, for garnish
- Sliced French bread or crostini
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the feta with the flavorful accompaniments.
- Arrange the feta: Place the 8-ounce block of feta cheese in a small baking dish, setting the stage for a warm, melty cheese center.
- Add olives and sun-dried tomatoes: Scatter 1 cup of pitted, drained olives and ½ cup of sun-dried tomatoes evenly around the block of feta to create a beautiful medley of colors and flavors.
- Prepare the olive oil mixture: In a small bowl, whisk together ⅓ cup olive oil with 3 thinly sliced garlic cloves, ½ teaspoon each of dried oregano, thyme, and rosemary, plus a pinch of kosher salt and fresh cracked pepper for seasoning.
- Pour over the feta and toppings: Drizzle this fragrant olive oil and herb mixture evenly over the feta, olives, and sun-dried tomatoes ensuring every bite is infused with flavor.
- Bake the dish: Place the baking dish in the preheated oven and bake for 20 minutes until the feta is softened and the ingredients have melded together beautifully.
- Broil for browning: Switch the oven to broil and cook the dish for an additional 1-2 minutes to achieve a lightly browned, golden top on the feta cheese—watch carefully to avoid burning.
- Garnish and serve: Remove from the oven, sprinkle fresh chopped parsley on top for a burst of color and freshness, and serve warm alongside sliced French bread or crostini for dipping into the melty, flavorful cheese and toppings.
Notes
- Use a baking dish that fits the feta snugly to prevent the oil and toppings from spreading too thin.
- If you prefer a spicier kick, add a pinch of red pepper flakes to the olive oil mixture.
- Sun-dried tomatoes packed in oil work best for this recipe, but if using dry-packed, rehydrate them briefly in warm water before use.
- For a gluten-free option, serve with gluten-free bread or vegetable sticks instead of crostini.
- Leftovers can be refrigerated and gently reheated before serving, but fresh is best for optimal flavor and texture.
