Description
Baked Feta with Olives and Sun-Dried Tomatoes is a quick, warm appetizer packed with creamy cheese, tangy olives, sweet tomatoes, and aromatic herbs—ready in just 30 minutes.
Ingredients
• 1 (8 oz.) block feta cheese, patted dry if in brine
• 1 cup pitted green and Kalamata olives, drained if in oil
• 1/3 cup sun-dried tomatoes, drained if in oil
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp dried oregano
• 1 tsp lemon zest, freshly grated
• Kosher salt and black pepper, to taste
Instructions
1. Preheat oven to 350°F (175°C).
2. Place the block of feta in the center of a small baking dish.
3. Arrange olives and sun-dried tomatoes around the feta.
4. In a small bowl, whisk olive oil, garlic, rosemary, oregano, lemon zest, salt, and pepper.
5. Pour the oil mixture evenly over the feta and surrounding ingredients.
6. Bake for 20–25 minutes until feta is soft and the top is golden.
7. Serve warm with crackers or toasted baguette slices.
Notes
– Use a full block of feta, not crumbled, for best texture.
– Drain olives and tomatoes well to avoid excess oil in the dish.
– Add a pinch of chili flakes if you like some heat.
– The infused oil can be reused—drizzle over pasta or roasted veggies.
– This dish is best served warm but can be reheated gently.
- Prep Time: 5
- Cook Time: 25
- Method: Baking
- Cuisine: Greek