Herb-Infused Baked Feta with Olives and Sun-Dried Tomatoes
A simple yet elegant baked feta appetizer, topped with a fragrant mix of olives, sun-dried tomatoes, and herbs, perfect for any gathering.
- Prep10 min
- Cook25 min
- Total35 min
- DifficultyEasy
- Servings6
This baked feta is a showstopper that comes together with minimal effort. The salty, creamy feta softens in the oven, while the topping of olives, sun-dried tomatoes, and herbs creates a burst of Mediterranean flavor.
Serve it warm with crusty bread or cucumber slices for dipping. It's a perfect make-ahead appetizer that will have everyone asking for the recipe.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 350°F. Place the block of feta cheese in a small baking dish.
- In a medium mixing bowl, combine the halved olives, chopped sun-dried tomatoes, olive oil, minced garlic, oregano, thyme, basil, red pepper flakes, and a pinch of salt and pepper. Stir well to blend.
- Pour the olive mixture over the feta, ensuring it is fully coated with the oil. Push most of the olives and sun-dried tomatoes to the side of the dish, leaving some on top.
- Bake for 20 to 25 minutes, until the feta is soft and warmed through. For a lightly browned top, turn on the broiler for 1 to 2 minutes, watching carefully to avoid burning the olives and tomatoes.
- Remove from the oven, garnish with fresh parsley, and serve warm with crostini or cucumber slices.
💡 Tips
- For a stronger herb flavor, use fresh herbs instead of dried, but double the quantity.
- If your feta is very salty, soak it in cold water for 10 minutes before baking, then pat dry.
- Leftovers can be refrigerated and reheated gently in the oven.
Inspired by a recipe from Downshiftology