Print

Baked Feta with Olives & Sun-Dried Tomatoes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Baked Feta with Olives & Sun-Dried Tomatoes is a warm, Mediterranean-inspired appetizer featuring a block of creamy feta baked with briny olives, sweet sun-dried tomatoes, garlic, and herbs. Served with crusty bread or crackers, it’s a simple, bold-flavored dish perfect for entertaining or an easy, elegant snack.

Ingredients

  1. 1 block feta cheese (about 7 oz)
  2. 1/3 cup sun-dried tomatoes (oil-packed, drained and chopped)
  3. 1/3 cup mixed olives (pitted and halved)
  4. 2 tbsp olive oil
  5. 2 cloves garlic, minced
  6. 1/2 tsp dried oregano or thyme
  7. 1/4 tsp crushed red pepper flakes (optional)
  8. Black pepper, to taste
  9. Fresh parsley or basil, chopped (for garnish)
  10. Optional: lemon zest or balsamic glaze
  11. Crusty bread, pita, or crackers (for serving)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Place the block of feta in a small oven-safe baking dish.
  3. In a bowl, combine sun-dried tomatoes, olives, garlic, olive oil, oregano, red pepper flakes (if using), and black pepper.
  4. Spoon the mixture over and around the feta.
  5. Drizzle with additional olive oil and bake uncovered for 20–25 minutes, or until the feta is warm and slightly golden on the edges.
  6. Garnish with fresh herbs, lemon zest, or a drizzle of balsamic glaze if desired.
  7. Serve warm with crusty bread, pita, or crackers.

Notes

  1. Use a whole block of feta for best texture—crumbled feta may dry out.
  2. Add cherry tomatoes for extra color and sweetness.
  3. Leftovers make a great pasta stir-in or sandwich spread.
  4. Choose olives based on your salt preference—Kalamata offers a brinier bite.

Nutrition

Find it online: https://thefamilycooking.com/baked-feta-with-olives-sun-dried-tomatoes/