Description
This Creamy Baked Feta with Olives & Sun-Dried Tomatoes is a delightful appetizer bursting with flavor and incredibly easy to prepare.
Ingredients
Scale
- 8 oz block of feta cheese (preferably in brine)
- 1 cup pitted olives (green, Kalamata, or a mix)
- ½ cup sun-dried tomatoes (preferably packed in oil)
- ⅓ cup olive oil (extra virgin is best)
- 3 cloves garlic, thinly sliced
- ½ tsp each: dried oregano, dried thyme, and dried rosemary
- Kosher salt & cracked black pepper, to taste
- Fresh parsley, for garnish
- Sliced French bread or crostini, for serving
Instructions
- Preheat your oven to 350°F; this temperature is ideal for baking the feta until it’s warm and creamy. Place your block of feta cheese in a small baking dish.
- Scatter the pitted olives and the sun-dried tomatoes around the feta.
- In a small bowl, mix together the extra virgin olive oil, thinly sliced garlic, dried oregano, thyme, rosemary, salt, and cracked black pepper. Drizzle this mixture over the feta and vegetables.
- Bake the dish in the preheated oven for about 20 minutes, then switch to broil for an additional 1–2 minutes for a golden crust.
- Remove from the oven, garnish with freshly chopped parsley, and serve warm with crostini or sliced French bread.
Notes
Using feta cheese preserved in brine will result in a creamier and tastier outcome; remember to drain it before use.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
Nutrition
- Calories: 160 kcal
- Sodium: 360 mg
- Protein: 6 g