Baked Feta with Olives and Sun-Dried Tomatoes
A warm, savory Mediterranean appetizer featuring a creamy block of baked feta cheese topped with tangy olives, flavorful sun-dried tomatoes, garlic, and aromatic herbs. Perfect for serving with toasted baguette slices or crackers, this easy dish is great for parties or casual gatherings.
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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