If you’re searching for a Mediterranean-inspired showstopper that’s as simple as it is sensational, let me introduce you to the irresistible magic of Baked Feta with Olives and Sun-Dried Tomatoes. This dish is a vibrant celebration of briny olives, tangy sun-dried tomatoes, and creamy feta cheese—all brought together with golden olive oil, a kiss of garlic, and a sprinkle of herbs. Whether you’re serving this as an appetizer, an addition to a lunch spread, or the centerpiece of a cozy night in, this recipe promises bold flavors with elegant ease.
Ingredients You’ll Need
Baked Feta with Olives and Sun-Dried Tomatoes is proof that a handful of thoughtfully chosen ingredients can conjure up something extraordinary. Each component brings a burst of flavor, rich texture, or lively color to create a Mediterranean experience in every bite.
- Feta Cheese (8 oz block): The creamy, tangy star—use a block, not crumbled, for the best melt and flavor.
- Sun-Dried Tomatoes in Oil (1/2 cup, drained and chopped): Adds intense, savory sweetness and a chewy texture that contrasts beautifully with the feta.
- Mixed Olives (1/2 cup, pitted and halved): Kalamata and green olives bring briny, salty flavors; choose your favorites for a personal spin.
- Extra Virgin Olive Oil (2 tablespoons): Ensures luscious richness and helps everything bake to golden perfection.
- Garlic (2 cloves, minced): Adds aromatic warmth and depth to the dish.
- Dried Oregano (1/2 teaspoon): Infuses classic Mediterranean herbiness.
- Crushed Red Pepper Flakes (1/4 teaspoon, optional): For those who love a little heat, a pinch delivers just the right kick.
- Fresh Parsley (for garnish): Lifts the dish with a vibrant pop of color and fresh flavor at the end.
- Crusty Bread or Crackers (for serving): Essential for scooping up every last bit of that molten feta and its glorious toppings.
How to Make Baked Feta with Olives and Sun-Dried Tomatoes
Step 1: Prep the Oven and Baking Dish
First things first: preheat your oven to 400°F (200°C). Choose a small oven-safe baking dish—one just big enough to fit the feta with cozy room for the toppings. This helps everything meld together and ensures the feta bakes up beautifully soft.
Step 2: Assemble the Feta Base
Set your block of feta right in the center of the dish. If there’s any liquid on the cheese, gently pat it dry—this will help the top brown up nicely during baking. Now your feta is ready to soak up all the Mediterranean goodness to come.
Step 3: Mix the Toppings
In a small bowl, combine the chopped sun-dried tomatoes, pitted and halved olives, extra virgin olive oil, minced garlic, oregano, and (if using) those spicy red pepper flakes. Give everything a good toss so the flavors start mingling even before they hit the oven.
Step 4: Add Toppings and Bake
Spoon the olive, tomato, and garlic mixture generously over and around the feta. Try to cover the top and fill any empty spaces in the dish. Slide it all into the oven and bake for 20 to 25 minutes, until the feta is tender, slightly golden on top, and bubbling warmly in its aromatic oils.
Step 5: Garnish and Serve
When you remove the bubbling Baked Feta with Olives and Sun-Dried Tomatoes from the oven, let it cool just a few minutes—enough so it’s melty but not molten. Sprinkle with freshly chopped parsley to brighten each bite. Serve it warm with plenty of crusty bread or crisp crackers on the side for dipping and scooping.
How to Serve Baked Feta with Olives and Sun-Dried Tomatoes
Garnishes
A handful of freshly chopped parsley or basil delivers not just a burst of green, but a fresh lift to all those deeper Mediterranean flavors. For extra flair, a drizzle of balsamic glaze can add beautiful, tangy sweetness right before serving.
Side Dishes
Pair Baked Feta with Olives and Sun-Dried Tomatoes with a crisp green salad, roasted vegetables, or delicate couscous. Lightly grilled pita, crostini, or artisan crackers make perfect vehicles for scooping up the cheesy, olive-rich bites.
Creative Ways to Present
This dish is stunning as a shareable centerpiece on a mezze platter—think bowls of hummus, dolmas, and roasted nuts alongside. You can also spoon leftover Baked Feta with Olives and Sun-Dried Tomatoes over cooked pasta or toss it into a grain salad for a hearty, flavor-packed meal.
Make Ahead and Storage
Storing Leftovers
If you manage to have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors deepen beautifully overnight, making it just as tempting the next day with a fresh, toasty slice of bread.
Freezing
While freezing is possible, it can change the texture of the feta and veggies, making them a bit more crumbly and soft after thawing. For best results, enjoy your Baked Feta with Olives and Sun-Dried Tomatoes fresh or within a couple of days of making it.
Reheating
To reheat, place the leftovers in a small baking dish, cover, and warm in a 350°F (175°C) oven until heated through. You can also gently microwave single portions, but be careful not to overcook or the feta may become tough.
FAQs
Can I use crumbled feta instead of a block?
It’s best to use a block of feta for this recipe, as it holds its shape and creates that gorgeous, creamy texture in the oven. Crumbled feta may melt too quickly and won’t give you the same visually appealing presentation.
What kind of olives should I use?
Mixed olives add a lovely array of flavors and colors. Kalamata and green olives are classic for Baked Feta with Olives and Sun-Dried Tomatoes, but feel free to mix in your favorites or whatever you have on hand.
Can I add other ingredients?
Absolutely! Roasted red peppers, chopped artichokes, or even a handful of cherry tomatoes work beautifully. Get creative—this dish is wonderfully adaptable.
Is this dish very salty?
Feta and olives both have briny, salty notes, but balancing with sun-dried tomatoes and a drizzle of olive oil helps round out the intensity. If you’re sensitive to salt, look for low-sodium feta and rinse your olives before using.
Can I make this ahead of time?
You can certainly assemble the dish in advance (up to a day ahead); just cover and refrigerate. When ready to serve, pop it straight into the oven and bake as directed for a stress-free appetizer or snack.
Final Thoughts
If you’re ready for a delicious, fuss-free journey to the Mediterranean, you have to try Baked Feta with Olives and Sun-Dried Tomatoes. It’s one of those special recipes that’s easy enough for a weeknight, yet delicious enough to wow your friends and family every time. Give it a go—warm, shareable comfort is just a bake away!
Print
Baked Feta with Olives and Sun-Dried Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Indulge in the savory flavors of the Mediterranean with this easy and delicious Baked Feta with Olives and Sun-Dried Tomatoes recipe. Creamy feta cheese is baked to perfection with a flavorful mixture of sun-dried tomatoes, olives, and aromatic herbs, creating a mouthwatering appetizer that pairs perfectly with crusty bread or crackers.
Ingredients
Feta:
- 1 (8 oz) block feta cheese
Sun-Dried Tomatoes Mixture:
- 1/2 cup sun-dried tomatoes in oil (drained and chopped)
- 1/2 cup mixed olives (such as Kalamata and green, pitted and halved)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (minced)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
Additional:
- Fresh parsley for garnish
- Crusty bread or crackers for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the feta: Place the feta block in a small oven-safe dish.
- Mix the ingredients: In a bowl, combine sun-dried tomatoes, olives, olive oil, garlic, oregano, and red pepper flakes.
- Bake: Spoon the mixture over the feta and bake for 20–25 minutes until golden.
- Serve: Garnish with parsley and serve warm with bread or crackers.
Notes
- You can use marinated feta for added flavor.
- Add balsamic glaze for a touch of sweetness.
- This dish is versatile and can be used as a pasta or salad topping.
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