Description
Delicious baked feta topped with olives and sun-dried tomatoes, perfect for appetizers or charcuterie boards.
Ingredients
Scale
- 8 ounces block feta cheese
- 1 cup pitted olives, drained and halved
- 1/2 cup sun-dried tomatoes, drained and roughly chopped
- 1/3 cup extra virgin olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Pinch red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Place the feta cheese in a small baking dish.
- In a medium mixing bowl, add the olives, sun-dried tomatoes, olive oil, garlic, oregano, thyme, basil, red pepper flakes, salt, and pepper. Stir until well mixed.
- Pour the topping over the feta, ensuring it’s coated in the oil, and push the majority of olives and sun-dried tomatoes to the side.
- Bake for 20 to 25 minutes, until the feta is softened.
- Optionally, broil for 1 to 2 minutes to lightly brown the top of the feta.
- Garnish with fresh parsley and serve with crostini or cucumber slices.
Notes
For a creamier texture, let the feta rest at room temperature for about 15 minutes before baking. Store leftovers in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 30mg