Description
This delightful Baked Feta with Olives and Sun-Dried Tomatoes is a flavorful Mediterranean appetizer featuring creamy feta cheese baked with Kalamata olives, tangy sun-dried tomatoes, and aromatic herbs. Drizzled with olive oil and seasoned with oregano and crushed red pepper flakes, this easy-to-make warm cheese dip pairs perfectly with crusty bread or crackers for an irresistible starter or grazing board addition.
Ingredients
Scale
Cheese and Olives
- 1 block (7–8 oz) feta cheese
- 1/2 cup pitted Kalamata olives, halved
Sun-Dried Tomatoes and Seasonings
- 1/3 cup sun-dried tomatoes in oil, drained and chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Freshly ground black pepper to taste
Garnish and Serving
- Fresh basil or parsley for garnish (optional)
- Crusty bread or crackers for serving
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking the feta.
- Prepare the baking dish: Place the block of feta cheese in a small oven-safe baking dish, ensuring it sits flat.
- Add olives and sun-dried tomatoes: Scatter the halved Kalamata olives and chopped sun-dried tomatoes evenly around and on top of the feta cheese.
- Season the cheese: Drizzle the olive oil over the feta and toppings, then sprinkle with dried oregano, crushed red pepper flakes if using, and freshly ground black pepper to taste.
- Bake the feta: Place the dish in the preheated oven and bake for 20–25 minutes until the feta is soft and slightly golden around the edges.
- Cool and garnish: Remove the baked feta from the oven and let it cool slightly. Garnish with fresh basil or parsley if desired.
- Serve: Serve the warm baked feta with crusty bread or crackers for dipping and enjoying.
Notes
- For added flavor, include a few sliced cherry tomatoes or roasted garlic cloves before baking.
- This dish makes a fantastic appetizer or a component of a Mediterranean-style grazing board.
