Hey, friend! Ever crave a dish so warm and cheesy it feels like a Mediterranean vacation in your mouth? Let me introduce you to baked feta with olives and sun-dried tomatoes, a gooey, tangy appetizer that’s like a sunny Greek taverna on a plate. I served this at a dinner party last month, and it disappeared faster than my Wi-Fi during a Netflix binge! Ready to whip up a crowd-pleaser that’s as easy as it is delicious? Let’s get baking!
Why This Baked Feta Is a Total Winner
So, what’s the hype with this dish? It’s not just cheese—it’s a creamy, flavor-packed masterpiece that blends salty feta with briny olives and sweet tomatoes. I mean, who can resist that melty, golden goodness? Here’s why this recipe rocks:
- Quick and Easy: Done in 30 minutes, perfect for parties or cozy nights.
- Bold Flavors: Feta, olives, and sun-dried tomatoes create a tangy, savory vibe.
- Versatile: Serve with bread, crackers, or as a spread for sandwiches.
- Impressive: Looks fancy but requires zero culinary skills.
Ever wonder why Mediterranean dishes feel so indulgent? It’s that perfect mix of creamy, salty, and sweet that makes this baked feta a star.
The Magic of Feta and Mediterranean Flavors
The star here is feta cheese, which softens into a creamy, dreamy texture when baked. Olives and sun-dried tomatoes add briny and sweet notes, while a drizzle of olive oil ties it all together. I learned the hard way that overcrowding the dish makes it soggy—give those ingredients space! It’s like a Greek island getaway in every bite.
Ingredients You’ll Need
Alright, let’s talk ingredients. This recipe uses simple, pantry-friendly stuff to create that Mediterranean magic. Here’s what you’ll grab:
- 8 oz block feta cheese
- ½ cup pitted Kalamata olives, halved
- ½ cup sun-dried tomatoes (packed in oil, drained)
- ¼ cup olive oil
- 2 cloves garlic, thinly sliced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional for a kick)
- 1 tbsp fresh lemon juice
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ¼ tsp black pepper
- Optional: 2 tbsp chopped fresh parsley for garnish 🙂
- Optional: Crusty bread or crackers for serving
Substitutions That Work
No feta? Use goat cheese or ricotta salata, but feta’s salty tang is king, IMO. Out of Kalamata olives? Green olives or black olives work, though Kalamata adds authenticity. Want it vegan? Swap feta for vegan feta or tofu. The key is that salty-sweet balance, so don’t skip the olives or tomatoes!
Step-by-Step: How to Make Baked Feta with Olives and Sun-Dried Tomatoes
Ready to cook? This is so simple, you’ll wonder why you didn’t try it sooner. Here’s how to nail it:
Step 1: Prep the Dish
- Preheat oven to 400°F. Place feta block in the center of a small oven-safe baking dish.
- Scatter olives and sun-dried tomatoes around the feta.
- Sprinkle garlic, oregano, red pepper flakes, thyme, and black pepper over the top.
Step 2: Add the Oil
- Drizzle olive oil evenly over the feta, olives, and tomatoes.
- Squeeze lemon juice over the dish for a zesty kick.
- Gently toss the olives and tomatoes to coat, keeping the feta intact.
Step 3: Bake the Feta
- Bake for 20-25 minutes until the feta softens and turns golden at the edges.
- For extra color, broil for 1-2 minutes at the end—watch closely to avoid burning!
- Remove from the oven when bubbly and fragrant.
Step 4: Serve It Up
- Garnish with parsley for a fresh, vibrant touch.
- Serve hot with crusty bread, crackers, or pita for dipping.
- Dig in while it’s warm and gooey!
Pro tip: I once packed the dish too tight, and it turned into a soggy mess. Spread olives and tomatoes evenly around the feta for the best texture!
Tips for Nailing Baked Feta with Olives and Sun-Dried Tomatoes
Wanna make this dish next-level? Here are my go-to tricks:
- Use a Block of Feta: A feta block melts better than crumbles for that creamy texture.
- Don’t Skimp on Oil: Olive oil keeps everything moist and flavorful.
- Watch the Broiler: Broil briefly to avoid turning the feta into a crispy brick.
- Serve Hot: Eat right out of the oven for max creaminess and flavor.
- Taste the Seasoning: Adjust red pepper flakes or oregano for your perfect zing.
Ever wonder why baked cheese dishes are so irresistible? It’s the warm, melty texture and bold flavors that make this baked feta a total hit.
Variations to Mix It Up
Bored of the classic? Try these twists to keep things fresh:
Spicy Baked Feta
Crank up the red pepper flakes or add chopped jalapeños for a fiery kick.
Herbed Baked Feta
Mix in fresh rosemary or basil for an extra herby vibe.
Veggie-Packed Baked Feta
Add roasted red peppers or artichoke hearts for more Mediterranean flair.
Sweet and Savory Baked Feta
Drizzle with honey for a sweet contrast to the salty feta.
Storing and Reheating Like a Pro
Got leftovers? You’re in luck! Here’s how to keep that feta fresh:
- Storing: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Not recommended, as feta can get grainy when frozen.
- Reheating: Reheat in the oven at 350°F for 8-10 minutes to restore creaminess.
I’ve spread leftover baked feta on toast for breakfast, and it was a total game-changer. Keep it refrigerated for that cheesy, tangy vibe!
FAQs About Baked Feta with Olives and Sun-Dried Tomatoes
Got questions? I’ve got you covered. Here’s what folks usually ask:
Can I use crumbled feta?
Yup, but a feta block melts better for that creamy texture.
Why is my feta dry?
You might’ve overbaked it or skimped on olive oil. Bake just until soft and use enough oil.
Can I prep this ahead?
Totally! Assemble the dish up to 24 hours ahead and bake when ready.
Is this recipe gluten-free?
Yes, as long as your bread or crackers are gluten-free. Check labels!
What’s a good side to pair with this?
This feta shines with crusty bread, pita chips, or a green salad. I love it with a glass of white wine for a fancy touch.
Related Recipes:
- Pan-Seared Salmon Bites: Easy, Healthy, and Delicious Recipe
- Philly Cheesesteak Egg Rolls: Easy, Crispy Comfort Food Recipe
- Irresistible Mozzarella Cheese Sticks
Final Thoughts
So, there you have it—baked feta with olives and sun-dried tomatoes, the ultimate cheesy, tangy appetizer that’s ready to bring Mediterranean vibes to your table. It’s like a Greek taverna in your kitchen, perfect for parties or cozy nights in. Whether you’re sticking to the classic or adding your own spin, this dish delivers big on flavor with minimal effort. Grab your feta, fire up the oven, and get ready for a treat that’ll have everyone asking for the recipe. What’s stopping you from making this tonight? 🙂
Baked Feta with Olives and Sun-Dried Tomatoes
Ingredients
- 8 oz block feta cheese
- ½ cup pitted kalamata olives drained
- ½ cup pitted green olives e.g., Castelvetrano, drained
- ⅓ cup sun-dried tomatoes chopped and drained if in oil
- ⅓ cup extra-virgin olive oil
- 3-6 garlic cloves minced or thinly sliced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Freshly ground black pepper to taste
- Salt to taste (optional)
- Fresh parsley chopped (for garnish)
- Toasted baguette slices or crostini for serving
Instructions
- Preheat oven to 350°F (175°C). Place the block of feta in the center of a small baking dish.
- In a bowl, combine olives, sun-dried tomatoes, olive oil, garlic, oregano, thyme, rosemary, salt, and black pepper.
- Spoon the olive and tomato mixture evenly over and around the feta.
- Bake for 20-25 minutes, until the feta is softened and warm. For a golden top, broil for 1-2 minutes at the end (watch carefully).
- Garnish with fresh parsley and serve warm with toasted baguette slices or crostini for spreading and dipping.
Notes
- Drain feta and olives well if packed in brine or oil to avoid excess moisture.
- Adjust garlic and herbs to taste for more or less intensity.
- Can substitute fresh herbs if available for more vibrant flavor.
- Serve immediately for best creamy texture.
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