There is something truly magical about the cozy warmth and bold flavors of feta cheese mingling with briny olives and intensely aromatic sun-dried tomatoes. This Baked Feta with Olives and Sun-Dried Tomatoes Recipe brings together these Mediterranean staples into one irresistibly simple dish that bursts with savory, herbal, and slightly tangy notes. Perfect for an easy appetizer or a flavorful snack, it’s a recipe that transforms humble ingredients into a crowd-pleasing delight you’ll want to make again and again.
Ingredients You’ll Need
This Baked Feta with Olives and Sun-Dried Tomatoes Recipe relies on a handful of thoughtfully chosen ingredients that each play a special role. From the creamy saltiness of feta to the rich earthiness of herbs, every component works together to build layers of flavor and texture.
- 8-ounce block feta cheese: The star of the dish, providing creamy, tangy richness that melts beautifully.
- 1 cup pitted olives, drained: Adds a salty bite and a variety of textures, balancing the creamy feta.
- ½ cup sun-dried tomatoes: Brings sweet, chewy concentrated tomato flavor that elevates the whole dish.
- â…“ cup olive oil: Infuses everything with golden richness and helps meld the flavors as it bakes.
- 3 cloves garlic, thinly sliced: Offers a pungent, savory kick that roasts into mellow sweetness in the oven.
- ½ teaspoon dried oregano: A classic Mediterranean herb that adds earthy, slightly peppery notes.
- ½ teaspoon dried thyme: Subtle and aromatic, thyme brings a lovely floral depth.
- ½ teaspoon dried rosemary: Woody and fragrant, it enhances the herbal bouquet.
- Kosher salt: Seasoned carefully to enhance and balance every flavor.
- Fresh cracked pepper: Adds a touch of heat and complexity.
- Fresh chopped parsley, for garnish: Provides a fresh pop of color and brightness at the end.
- Sliced French bread or crostini, for serving: Perfect for scooping up every last bit of the luscious baked feta mixture.
How to Make Baked Feta with Olives and Sun-Dried Tomatoes Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350 degrees Fahrenheit. This moderate temperature allows the flavors to meld gently without drying out the cheese. Grab a small baking dish that fits your feta comfortably — you want the ingredients to nestle together rather than spread too thin.
Step 2: Arrange the Feta and Toppings
Place the 8-ounce block of feta right in the center of the baking dish. Scatter the pitted olives and sun-dried tomatoes all around it, creating a beautiful, rustic arrangement. This layering ensures each bite has a little bit of everything.
Step 3: Mix the Olive Oil Infusion
In a small bowl, whisk together the olive oil, thinly sliced garlic, dried oregano, thyme, rosemary, and season generously with kosher salt and freshly cracked pepper. This fragrant mixture is crucial — it seeps into the feta and toppings during baking, amplifying every note from herbal to savory.
Step 4: Pour and Bake
Pour the olive oil and herb mixture evenly over the feta, olives, and sun-dried tomatoes, making sure garlic slices are distributed throughout. Slide the dish into the oven and bake for 20 minutes, allowing everything to soften and meld. Then switch your oven to broil for 1-2 minutes to lightly brown and caramelize the top, adding visual appeal and a bit of toasty flavor.
Step 5: Garnish and Serve
Remove from the oven and finish with a sprinkle of freshly chopped parsley to brighten the rich, warm dish. Serve immediately with slices of French bread or crostini — perfect for scooping up that luscious, garlicky baked feta and its flavorful companions.
How to Serve Baked Feta with Olives and Sun-Dried Tomatoes Recipe
Garnishes
While a simple sprinkle of parsley works wonders, you can also experiment with a drizzle of honey for a subtle sweet contrast or a pinch of red pepper flakes for a spicy kick. Fresh lemon zest adds a citrus zing that lightens the rich flavors beautifully.
Side Dishes
This baked feta pairs wonderfully with crisp salads like arugula with lemon vinaigrette or a fresh cucumber and tomato salad. It also complements grilled vegetables or works as a flavorful appetizer alongside charcuterie boards featuring cured meats, nuts, and fresh fruit.
Creative Ways to Present
For a fun twist, serve this dish family-style in a rustic cast-iron skillet or a pretty shallow ceramic dish that goes straight from oven to table. You can also turn it into a pasta topping or a warm dip for raw veggies—getting creative with presentation makes sharing and enjoying it even more fun.
Make Ahead and Storage
Storing Leftovers
You can store leftover baked feta with olives and sun-dried tomatoes in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making it even more delicious the next day.
Freezing
This dish is best enjoyed fresh but can be frozen for up to one month. Wrap it tightly in plastic wrap and place it in a freezer-safe container to prevent freezer burn. Thaw overnight in the fridge before reheating gently.
Reheating
Warm your leftovers in a low oven or microwave until just heated through. Avoid overheating, as feta can become crumbly and dry. Adding a little extra olive oil during reheating helps maintain creaminess.
FAQs
Can I use a different type of cheese instead of feta?
Feta is essential for this recipe because of its unique salty tang and creamy texture that holds up in the oven. However, you could experiment with halloumi or goat cheese for a different but still delicious result, though the flavors will vary.
Do I need to use dried herbs, or can I use fresh?
Fresh herbs can be used instead of dried, but reduce the quantities since fresh herbs are less concentrated. For this recipe, about one tablespoon of fresh oregano, thyme, and rosemary mixed together would work well.
Is this recipe suitable for a vegan or dairy-free diet?
Since the key ingredient is feta cheese, this version is not vegan or dairy-free. For a vegan alternative, consider using a plant-based cheese substitute and similarly flavorful toppings, though the cooking time and texture will differ.
Can I add other toppings to the dish?
Absolutely! Roasted peppers, artichoke hearts, or even thinly sliced red onions can add exciting new flavors and textures. Just be mindful not to overpower the delicate balance of feta, olives, and sun-dried tomatoes.
What type of olives work best for this recipe?
Pitted Kalamata olives are a favorite for their rich, fruity flavor and meaty texture, but you can use green olives or a mix for varied taste. Just be sure to drain them well to keep the dish from becoming too oily.
Final Thoughts
I can honestly say that once you try this Baked Feta with Olives and Sun-Dried Tomatoes Recipe, it will become a staple in your kitchen. It’s effortless to make but incredibly flavorful, blending Mediterranean charm with comforting warmth. Whether serving it for a casual get-together or a cozy night in, it invites joy and sharing with every bite. So go ahead, gather these simple ingredients, and dive into a dish that tastes like a sunny escape right from your oven!
Print
Baked Feta with Olives and Sun-Dried Tomatoes Recipe
- Prep Time: 7 minutes
- Cook Time: 25 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Baked Feta with Olives and Sun-Dried Tomatoes is a warm, savory appetizer perfect for gatherings or casual snacking. The creamy feta cheese melds beautifully with the briny olives, tangy sun-dried tomatoes, and fragrant herbs, all enhanced by a flavorful garlic-infused olive oil. Served with sliced French bread or crostini, this dish is simple to prepare yet impressive in taste and presentation.
Ingredients
Main Ingredients
- 8-ounce block feta cheese
- 1 cup pitted olives, drained
- ½ cup sun-dried tomatoes
- â…“ cup olive oil
- 3 cloves garlic, thinly sliced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Kosher salt, to taste
- Fresh cracked pepper, to taste
For Serving
- Fresh chopped parsley, for garnish
- Sliced French bread or crostini
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the feta and accompanying ingredients.
- Arrange feta cheese: Place the 8-ounce block of feta in the center of a small baking dish, ensuring it sits flat for even cooking.
- Add olives and sun-dried tomatoes: Scatter the pitted olives and sun-dried tomatoes evenly around the feta block in the dish.
- Prepare the olive oil mixture: In a small bowl, combine â…“ cup olive oil with the thinly sliced garlic cloves, dried oregano, dried thyme, dried rosemary, and a pinch of kosher salt and freshly cracked pepper. Stir well to infuse the oil with herbs and garlic.
- Pour the mixture over the feta: Drizzle the herb and garlic olive oil evenly over the feta, olives, and sun-dried tomatoes in the baking dish.
- Bake the dish: Place the baking dish in the preheated oven and bake for 20 minutes, allowing the cheese to soften and the flavors to meld.
- Broil for browning: Switch your oven to the broil setting and broil the feta for 1 to 2 minutes until the top lightly browns, watching carefully to avoid burning.
- Garnish and serve: Remove from oven, sprinkle with freshly chopped parsley, and serve immediately alongside sliced French bread or crostini for dipping.
Notes
- You can substitute different types of olives depending on your preference, such as Kalamata or green olives.
- For a spicier variation, add a pinch of red chili flakes to the olive oil mixture before baking.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently before serving.
- Make sure to use a baking dish that fits the feta snugly to prevent the olive oil from spreading too thin.
- Serve warm for best texture and flavor experience.
