Description
This Mediterranean Baked Feta with Olives & Sun-Dried Tomatoes is a warm, melty, flavor-packed appetizer perfect for entertaining or a light meal. Creamy feta is roasted with sun-dried tomatoes, olives, garlic, and herbs in rich olive oil—served bubbling hot and best enjoyed with crusty bread or pita.
Ingredients
1 block feta cheese (about 7 oz)
1/3 cup sun-dried tomatoes (in oil, drained and chopped)
1/2 cup mixed olives (pitted, such as Kalamata, green, Castelvetrano)
2 tablespoons extra virgin olive oil
2 cloves garlic (minced)
2 tablespoons fresh parsley (chopped)
1/4 teaspoon crushed red pepper flakes (optional)
1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat oven to 375°F (190°C).
2. Pat the block of feta dry and place it in a small oven-safe baking dish or skillet.
3. Scatter sun-dried tomatoes and olives around and slightly over the feta.
4. Sprinkle minced garlic evenly over the top.
5. Drizzle everything with olive oil.
6. Add crushed red pepper flakes and black pepper.
7. Sprinkle chopped parsley, reserving some for garnish after baking.
8. Bake uncovered for 20–25 minutes or until the feta is soft and golden at the edges.
9. Optional: Broil for 2–3 minutes for a lightly caramelized top—watch closely.
10. Remove from oven, garnish with remaining parsley, and serve warm with bread, pita, or veggies.
Notes
Make sure to use a block of feta in brine for the creamiest, best results.
You can prepare the dish ahead of time and bake just before serving.
Optional add-ins: cherry tomatoes, capers, roasted red peppers, or a drizzle of honey.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 220
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 35 mg
Keywords: baked feta, sun-dried tomato appetizer, Mediterranean starter