If you’re looking for a dish that’s both effortless and bursting with Mediterranean charm, this Baked Feta with Olives and Sun-Dried Tomatoes Recipe is an absolute must-try. Picture a warm, creamy block of tangy feta cheese, lovingly surrounded by briny olives and sweet sun-dried tomatoes, all soaking up fragrant herbs and garlic in luscious olive oil. It’s one of those recipes you can pull together in minutes to impress guests or simply elevate a casual evening at home. Every bite offers a scrumptious harmony of flavors and textures that never gets old.
Ingredients You’ll Need
This Baked Feta with Olives and Sun-Dried Tomatoes Recipe calls for such simple ingredients, yet each one plays an essential role in building layers of flavor and gorgeous visual appeal. From the creamy feta to the aromatic herbs, every element combines to create a rich, savory experience that’s as satisfying to the eyes as it is to the palate.
- 8-ounce block feta cheese: The creamy, tangy star of the dish that softens beautifully when baked.
- 1 cup pitted olives: Adds a salty, briny punch that contrasts perfectly with the feta’s creaminess.
- ½ cup sun-dried tomatoes: Provides a chewy texture and concentrated sweetness to balance the olives.
- â…“ cup olive oil: Infuses the dish with richness and carries the flavors of herbs and garlic.
- 3 cloves garlic, thinly sliced: Delivers pungent warmth and aroma as it roasts.
- ½ teaspoon dried oregano: A classic Mediterranean herb that brightens and rounds out the flavor profile.
- ½ teaspoon dried thyme: Adds earthy undertones and complements the rosemary and oregano.
- ½ teaspoon dried rosemary: Brings a pine-like fragrance that pairs wonderfully with garlic and feta.
- Kosher salt: To season and enhance all the natural flavors.
- Fresh cracked pepper: Gives a subtle spicy kick to balance the richness.
- Fresh chopped parsley, for garnish: Adds freshness and a pop of green color before serving.
- Sliced French bread or crostini, for serving: Perfect for scooping up all the melty goodness.
How to Make Baked Feta with Olives and Sun-Dried Tomatoes Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350 degrees Fahrenheit to get it nice and ready. Place the block of feta cheese in a small baking dish—this will be your flavor center, so pick a dish that fits the feta snugly but leaves room for the other ingredients to mingle around it.
Step 2: Add the Olives and Sun-Dried Tomatoes
Scatter the pitted olives and sun-dried tomatoes evenly around the feta. This creates a colorful and flavorful bed that will soak up the olive oil and herb mixture as everything bakes.
Step 3: Mix the Herb and Olive Oil Marinade
In a small bowl, whisk together the olive oil with thinly sliced garlic, dried oregano, thyme, rosemary, and season with a pinch of kosher salt and fresh cracked pepper. This marinade is key—it infuses the cheese and accompaniments with fragrant, herbaceous warmth that you’ll notice in every bite.
Step 4: Pour and Bake
Pour the olive oil and herb mixture generously over the feta, olives, and sun-dried tomatoes. Slide the baking dish into the oven and let it bake for about 20 minutes. Then, switch to the broiler for 1 to 2 minutes to achieve a lightly browned, irresistible top layer. Keep a close eye during this final step so it doesn’t burn.
How to Serve Baked Feta with Olives and Sun-Dried Tomatoes Recipe
Garnishes
Right out of the oven, sprinkle chopped fresh parsley over the dish. The bright green will contrast beautifully with the rich reds and creamy white, while adding a burst of fresh herbal flavor that lifts the whole dish.
Side Dishes
Serve this baked feta alongside sliced French bread or crostini for dipping. The crunchy bread is perfect for scooping up the melty cheese, juicy olives, and sweet tomatoes. For a full meal, try pairing it with a crisp green salad or roasted vegetables.
Creative Ways to Present
If you want to turn this into a stunning appetizer centerpiece, bake the feta mixture in a rustic cast-iron skillet and bring it directly to the table. You can also add a drizzle of honey or a sprinkle of chili flakes for an unexpected twist that adds sweetness or heat.
Make Ahead and Storage
Storing Leftovers
Place any leftover baked feta and accompaniments in an airtight container and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it great for enjoying as a quick snack or addition to salads.
Freezing
While feta can be frozen, baked feta with olives and sun-dried tomatoes won’t maintain its perfect texture after thawing due to the olive oil and cheese change. It’s best to freeze the feta block alone before baking if you want to prep in advance.
Reheating
Gently reheat leftovers in a low oven (about 300 degrees Fahrenheit) or in the microwave at short intervals to avoid drying out the cheese. Adding a splash of olive oil before warming will help maintain creaminess.
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes can be used, but they will add more moisture and less intense sweetness than sun-dried tomatoes. If using fresh, consider roasting them first to concentrate their flavor.
Is this recipe suitable for vegans?
This recipe relies on feta cheese, which is a dairy product, so it is not vegan. For a plant-based alternative, you can try baked tofu or a vegan feta substitute with similar seasoning.
What types of olives work best?
Pitted Kalamata olives or mixed Greek olives are ideal because of their rich, briny flavor that complements the tangy feta beautifully.
Can I add other herbs or spices?
Absolutely! Fresh thyme or basil work great, and a pinch of red pepper flakes can add a nice kick if you enjoy some heat.
How long can I keep this dish at room temperature?
Because of the cheese and olive oil, it’s best to serve this dish warm and avoid leaving it out for more than two hours to prevent spoilage.
Final Thoughts
This Baked Feta with Olives and Sun-Dried Tomatoes Recipe is such a joy to make and share. It’s quick, flavorful, and packed with vibrant Mediterranean ingredients that feel both rustic and sophisticated. Once you try it, you’ll find it becoming a go-to option for effortless entertaining or a comforting snack. Don’t hesitate—grab a block of feta and your favorite olives and get baking. You’re going to love it!
Print
Baked Feta with Olives and Sun-Dried Tomatoes Recipe
- Prep Time: 7 minutes
- Cook Time: 25 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Description
This Baked Feta with Olives and Sun-Dried Tomatoes is a delightful Mediterranean-inspired appetizer that combines creamy feta cheese with the briny flavors of olives and the rich taste of sun-dried tomatoes. Baked to perfection with garlic and aromatic herbs, it’s perfect for serving warm alongside crusty French bread or crostini.
Ingredients
Cheese
- 8-ounce block feta cheese
Vegetables & Herbs
- 1 cup pitted olives, drained
- ½ cup sun-dried tomatoes
- 3 cloves garlic, thinly sliced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Fresh chopped parsley, for garnish
Oils & Seasonings
- â…“ cup olive oil
- Kosher salt
- Fresh cracked pepper
Serving
- Sliced French bread or crostini, for serving
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the feta and accompanying ingredients evenly.
- Prepare the Cheese: Place the 8-ounce block of feta cheese into a small baking dish, creating the base for the dish.
- Add Olives and Tomatoes: Scatter the drained pitted olives and sun-dried tomatoes evenly around the feta in the baking dish to distribute flavor throughout.
- Mix the Herb Oil: In a small bowl, combine the olive oil, thinly sliced garlic, dried oregano, thyme, rosemary, and a pinch of kosher salt and fresh cracked pepper. Stir well to infuse the oil with the herbs and spices.
- Pour Over Ingredients: Pour the prepared olive oil mixture evenly over the feta, olives, and sun-dried tomatoes, ensuring all components are coated and ready to bake.
- Bake and Broil: Bake the dish in the preheated oven for 20 minutes. Once done, switch the oven to broil and broil for 1-2 minutes to achieve a lightly browned, slightly crispy top layer for added texture and flavor.
- Garnish and Serve: Remove from the oven, garnish with fresh chopped parsley, and serve warm with sliced French bread or crostini to enjoy as a perfect appetizer or snack.
Notes
- Use a mix of green and black olives for a more complex flavor profile.
- For extra heat, add a pinch of red pepper flakes to the olive oil mixture.
- The broil step is crucial for adding a golden crust, so keep a close eye to prevent burning.
- Leftover baked feta can be refrigerated and used in salads or pasta dishes within 2 days.
- Serve immediately once baked for best texture and flavor.
