Description
This Mediterranean Baked Feta recipe is a flavorful and easy appetizer that’s perfect for entertaining or as a snack. Creamy feta is baked with a medley of olives, sun-dried tomatoes, and aromatic herbs, creating a delicious dish that pairs well with crusty bread or fresh vegetables.
Ingredients
Units
Scale
Feta:
- 8 ounces block feta cheese
Topping:
- 1 cup pitted olives, drained and halved
- 1/2 cup sun-dried tomatoes, drained and roughly chopped
- 1/3 cup extra virgin olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- pinch red pepper flakes
- kosher salt and freshly ground black pepper to taste
Garnish:
- roughly chopped fresh parsley for garnish
Instructions
- Place the feta: Preheat the oven to 350°F (175°C). Place the feta cheese in a small baking dish.
- Stir the topping: In a medium mixing bowl, add the olives, sun-dried tomatoes, oil, garlic, oregano, thyme, basil, red pepper flakes, salt, and pepper. Stir until well mixed.
- Top the feta: Pour the topping all over the feta making sure it’s fully coated in the oil, then push the majority of olives and sun-dried tomatoes to the side.
- Bake the feta: Bake for 20 to 25 minutes, until the feta is softened. Optionally, broil for 1 to 2 minutes to lightly brown the top. Garnish with parsley and serve with crostini or sliced cucumber.
Notes
- To store leftovers in the fridge: Store in an airtight container for 3 to 4 days.
- To reheat: Bake at 350°F (175°C) until warm or microwave in 20-second increments.
- For making ahead of time: Assemble and bake right before serving or keep warm in a pre-warmed bag.
- Pair with gluten-free flatbreads for a delicious combination!
- Use an olive jar with a strainer for easy olive preparation.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg