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
Scale
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.
