Description

This Baked Feta with Olives and Sun-Dried Tomatoes is a warm, savory appetizer perfect for gatherings or casual snacking. The creamy feta cheese melds beautifully with the briny olives, tangy sun-dried tomatoes, and fragrant herbs, all enhanced by a flavorful garlic-infused olive oil. Served with sliced French bread or crostini, this dish is simple to prepare yet impressive in taste and presentation.

Ingredients

Scale

Main Ingredients

8-ounce block feta cheese
1 cup pitted olives, drained
½ cup sun-dried tomatoes
⅓ 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

For Serving

Fresh chopped parsley, for garnish
Sliced French bread or crostini

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Instructions

Preheat the oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the feta and accompanying ingredients.
Arrange feta cheese: Place the 8-ounce block of feta in the center of a small baking dish, ensuring it sits flat for even cooking.
Add olives and sun-dried tomatoes: Scatter the pitted olives and sun-dried tomatoes evenly around the feta block in the dish.
Prepare the olive oil mixture: In a small bowl, combine ⅓ cup olive oil with the thinly sliced garlic cloves, dried oregano, dried thyme, dried rosemary, and a pinch of kosher salt and freshly cracked pepper. Stir well to infuse the oil with herbs and garlic.
Pour the mixture over the feta: Drizzle the herb and garlic olive oil evenly over the feta, olives, and sun-dried tomatoes in the baking dish.
Bake the dish: Place the baking dish in the preheated oven and bake for 20 minutes, allowing the cheese to soften and the flavors to meld.
Broil for browning: Switch your oven to the broil setting and broil the feta for 1 to 2 minutes until the top lightly browns, watching carefully to avoid burning.
Garnish and serve: Remove from oven, sprinkle with freshly chopped parsley, and serve immediately alongside sliced French bread or crostini for dipping.

Notes

You can substitute different types of olives depending on your preference, such as Kalamata or green olives.
For a spicier variation, add a pinch of red chili flakes to the olive oil mixture before baking.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently before serving.
Make sure to use a baking dish that fits the feta snugly to prevent the olive oil from spreading too thin.
Serve warm for best texture and flavor experience.