Delicious Baked Feta with Olives and Sun-Dried Tomatoes

Planning a Party? Need a Quick Appetizer?

Are you searching for an appetizer that’s both incredibly easy and impressively delicious, guaranteed to disappear the moment it hits the table?
You’ve landed in the right spot!
This Baked Feta with Olives and Sun-Dried Tomatoes recipe is the answer to your appetizer prayers.
Imagine a warm, gooey block of feta cheese, softened to creamy perfection, mingling with briny olives and sweet, tangy sun-dried tomatoes, all baked until golden and fragrant.
It’s a Mediterranean dream come true, requiring minimal effort for maximum flavor impact.
Often, party hosts stress over elaborate starters, but this baked feta is proof that simplicity can truly shine.
With an average appetizer requiring complex steps or lengthy marination, this dish stands out for its speed and ease.
It’s versatile enough for a casual get-together or elegant enough for a dinner party, always drawing rave reviews.
Get ready to impress your guests and yourself with this unbelievably good baked feta.

The Stars of the Show: Ingredients for Baked Feta

The beauty of this recipe lies in its straightforward ingredient list, where each component plays a crucial role in creating a symphony of Mediterranean flavors.
We’re focusing on quality and simplicity here, and the results are always spectacular.

• 1 block (approx. 7-8 oz / 200-225g) Feta Cheese: Choose a good quality, block feta packed in brine. This ensures it’s creamy and flavorful, not dry and crumbly. It should feel firm to the touch but yield slightly.
  • Substitution: If you can’t find block feta in brine, a good quality Greek feta that is slightly drier will work, but you might need to adjust the baking time slightly. Avoid pre-crumbled feta as it often contains anti-caking agents that affect texture.
• 1/2 cup Kalamata Olives: Pitted Kalamata olives offer a rich, fruity, and slightly peppery brine. Their deep purple hue adds visual appeal.
  • Substitution: Other brine-cured olives like Castelvetrano (milder, buttery) or Manzanilla (firm, briny) can be used. If you prefer a less intense olive flavor, you can use a mix.
• 1/4 cup Sun-Dried Tomatoes (oil-packed): These provide bursts of concentrated sweetness and a delightful chewy texture. Ensure they are packed in oil, as this oil will also infuse flavor.
  • Substitution: If using dry-packed sun-dried tomatoes, rehydrate them in warm water or olive oil for at least 30 minutes before using. Drain them well.
• 2 tablespoons Extra Virgin Olive Oil: A good quality EVOO will add a lovely fruity note and help carry the flavors.
  • Substitution: Use the oil from the sun-dried tomato jar if it’s flavorful.
• 1 clove Garlic, minced: For a subtle aromatic depth.
  • Substitution: Use 1/2 teaspoon of garlic powder if fresh garlic is unavailable.
• 1 teaspoon Dried Oregano: Essential for that classic Mediterranean herbaceousness.
  • Substitution: A mix of dried Mediterranean herbs like thyme and basil also works beautifully.
• Pinch of Red Pepper Flakes (optional): For a touch of gentle heat that awakens the palate.
• Freshly Ground Black Pepper: To taste, complementing the salty feta.
  • Note: Avoid adding salt, as feta and olives are typically salty enough.
• Fresh Parsley or Basil, chopped (for garnish): Adds a fresh, vibrant finish.

Timing is Everything

This baked feta recipe is a true champion of speed and simplicity. While the average appetizer might take 30-45 minutes of active prep and cooking, this gem requires just 5 minutes of active preparation. The baking time is a quick 15-20 minutes, making it a perfect last-minute addition to any meal or gathering. You can have a warm, delicious appetizer ready in under 30 minutes from start to finish, which is significantly faster than most complex dishes.

Crafting Your Crowd-Pleaser: Step-by-Step

Step 1: Preheat and Prep Your Dish

Let’s get this show on the road! First things first, preheat your oven to 375°F (190°C). This temperature is perfect for warming the feta through without drying it out. While the oven heats, grab a small, oven-safe baking dish. A 6-inch cast iron skillet, a small ceramic gratin dish, or even a shallow oven-safe bowl will work beautifully. The goal is to have a dish that can comfortably hold the feta block and the other ingredients. If you’re using jarred sun-dried tomatoes, take this moment to roughly chop them and mince your garlic. Have your olives pitted and ready.

Step 2: Assemble the Magic Ingredient Medley

Now for the fun part – assembling all those glorious flavors! Gently place the block of feta cheese in the center of your chosen baking dish. Don’t cut or break it yet; we want it whole. Drizzle the extra virgin olive oil generously over the top of the feta. Scatter the chopped sun-dried tomatoes and pitted olives around the feta block. Sprinkle the minced garlic, dried oregano, and optional red pepper flakes evenly over the feta and the surrounding ingredients. Finish with a good grind of fresh black pepper. Resist the urge to add salt!

Step 3: Bake to Golden, Creamy Perfection

Carefully place your assembled dish into the preheated oven. Let it bake for 15-20 minutes. You’re looking for the feta to soften significantly, becoming wonderfully gooey and warm. The edges might start to lightly brown, and the oil mixture will become fragrant and bubbly. The exact time will depend on your oven and the thickness of your feta block, so keep an eye on it after the 15-minute mark. You want it irresistibly melty, not dry or rubbery.

Step 4: Serve and Savor the Flavors

Once your baked feta is perfectly soft and inviting, carefully remove the dish from the oven. Let it rest for just a minute or two – it will be hot! Garnish generously with freshly chopped parsley or basil for a burst of color and freshness. Serve immediately while it’s warm and the cheese is at its creamiest.

Nutritional Snapshot (Approximate per serving, based on 4 servings)

• Calories: ~250-300 kcal
• Protein: ~15-18g
• Fat: ~20-25g (mostly healthy fats from olive oil and olives)
• Carbohydrates: ~3-5g (primarily from olives and tomatoes)
• Sodium: High (from feta and olives – adjust accordingly if on a low-sodium diet)

Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Lighter Twists: Healthier Alternatives

While this dish is already quite balanced with healthy fats, you can make a few tweaks for an even lighter take without sacrificing flavor:

• Reduced Sodium Feta: If available, opt for a reduced-sodium feta cheese.
• Less Oil: You can slightly reduce the amount of added olive oil, especially if your sun-dried tomatoes are very oily. The key is still enough to help flavors meld.
• Low-Sodium Olives: Some brands offer lower-sodium olives. Rinsing standard olives under water can also help reduce sodium content.
• Focus on Veggies: Add more chopped bell peppers (red or yellow), artichoke hearts, or cherry tomatoes to the dish to bulk it up with fiber and nutrients while further diluting the fat and sodium per serving.

Serving Suggestions: Beyond the Basic Chip Dip

This baked feta is incredibly versatile! Here are a few ideas to elevate your serving game:

• Crusty Bread: The classic pairing. Serve with warm baguette slices, ciabatta, or pita bread for dipping.
• Crackers: Water crackers, whole wheat crackers, or even some seeded crackers work wonderfully.
• Vegetable Sticks: Offer a healthier dipping option with carrot sticks, cucumber slices, bell pepper strips, or celery.
• As a Salad Topper: Dollop warm baked feta onto a bed of mixed greens, spinach, or arugula. Drizzle with a light vinaigrette.
• With Pasta or Grains: Stir it into hot pasta or use it as a topping for quinoa bowls or couscous for a Mediterranean twist.

Common Mistakes to Avoid When Making Baked Feta

To ensure your baked feta is a runaway success every time, watch out for these common pitfalls:

• Using Crumbling Feta: Pre-crumbled feta often contains anti-caking agents that prevent it from becoming gloriously gooey. Always opt for a solid block in brine.
• Over-Baking: Baking for too long can dry out the feta and make it tough rather than creamy. Keep an eye on it and remove it once it’s softened and warm.
• Adding Too Much Salt: Feta cheese and olives are naturally salty. Adding extra salt before tasting is a common mistake that can make the dish unpleasantly salty.
• Not Using Oil: Olive oil is crucial for toasting the flavors and helping the feta to soften evenly. Don’t skip it!
• Letting it Get Cold: Baked feta loses its magic when it cools down. It’s best served immediately after baking.

Storing Your Baked Feta Masterpiece

While it’s designed to be eaten fresh, sometimes you might have a little leftover.

• Refrigeration: Allow the baked feta to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for 2-3 days. The texture will firm up considerably when cold.
• Reheating: To enjoy it warm again, gently reheat in a low oven (around 300°F / 150°C) or in a skillet over low heat until warmed through. It might not be as creamy as the first bake, highlighting why it’s best enjoyed fresh.

Frequently Asked Questions

Recipe

Delicious Baked Feta with Olives and Sun-Dried Tomatoes

Print Recipe

Looking for a quick, scrumptious appetizer? Baked Feta with Olives and Sun-Dried Tomatoes is perfect for any gathering!

• Author: Chef Samantha

Ingredients

Scale 1x2x3x

• 1(8 oz.) block feta cheese, patted dry if in brine
• 1 cuppitted green and Kalamata olives, drained if in oil
• 1/3 cupsun-dried tomatoes, drained if in oil
• 1/3 cupolive oil
• 2cloves garlic, minced
• 1 tspfresh rosemary, finely chopped
• 1/2 tspdried oregano
• 1 tsplemon zest, freshly grated
• Kosher salt and black pepper, to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. Pat the feta dry and place it in a small baking dish.
3. Arrange olives and sun-dried tomatoes around the feta.
4. Whisk together olive oil, garlic, rosemary, oregano, lemon zest, salt, and pepper.
5. Pour the oil mixture over feta and bake for 20-25 minutes until golden.
6. Serve warm with crackers or baguette slices.

Notes

Store leftovers in an airtight container in the fridge for up to three days.

Nutrition

• Calories: Approximately 200 per serving
• Protein: 6 g