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If you are looking for a simple yet irresistibly flavorful dish to brighten up any meal or gathering, this Baked Feta with Olives and Sun-Dried Tomatoes Recipe is a must-try. Creamy feta melts perfectly in the oven, marrying beautifully with briny olives and tangy sun-dried tomatoes, all bathed in fragrant herbs and garlic-infused olive oil. It’s a dish that feels fancy but comes together effortlessly, making it a favorite for impressing friends or indulging in a cozy night in.
Ingredients You’ll Need
The beauty of this Baked Feta with Olives and Sun-Dried Tomatoes Recipe lies in its simplicity and how every ingredient plays a key role. Each element adds layers of taste, aroma, and texture that make the final dish comforting and vibrant at the same time.
- 8-ounce block feta cheese: The star of the show, creamy and salty, perfect for melting gently.
- 1 cup pitted olives: Adds a briny, slightly fruity pop that balances the richness of the cheese.
- ½ cup sun-dried tomatoes: Offers a concentrated sweet and tangy punch, intensifying flavor depth.
- ⅓ cup olive oil: Infuses everything with smoothness and richness, carrying the herbs beautifully.
- 3 cloves garlic, thinly sliced: Brings a punch of garlicky warmth and aroma that makes the dish irresistible.
- ½ teaspoon dried oregano: A classic herb that adds Mediterranean zest and enhances freshness.
- ½ teaspoon dried thyme: Earthy with subtle floral notes, which complements feta’s tanginess.
- ½ teaspoon dried rosemary: Woody and fragrant, giving a hint of pine-like flavor and an elegant touch.
- Kosher salt: To taste, enhancing all the natural flavors without overpowering.
- Fresh cracked pepper: Adds a mild spice and freshness.
- Fresh chopped parsley, for garnish: Brings a pop of color and a subtle herbaceous finish.
- Sliced French bread or crostini, for serving: Perfect to scoop up the gooey, flavorful cheese and toppings.
How to Make Baked Feta with Olives and Sun-Dried Tomatoes Recipe
Step 1: Preheat and Prepare Feta
Start by preheating your oven to 350 degrees Fahrenheit. Place your block of feta cheese centered in a small baking dish—this cheese will soften beautifully and soak up all the flavors that follow.
Step 2: Layer the Olives and Sun-Dried Tomatoes
Scatter pitted olives and sun-dried tomatoes all around the feta. These ingredients bring a wonderful burst of salty and tangy notes that contrast the mellow creaminess of the cheese.
Step 3: Make the Herb-Infused Olive Oil
In a small bowl, mix together the olive oil with thinly sliced garlic, dried oregano, thyme, rosemary, and a pinch of kosher salt and cracked pepper. This aromatic oil is what elevates the dish—infusing warmth, herbal sweetness, and a touch of spice.
Step 4: Drizzle and Bake
Pour the fragrant olive oil mixture evenly over the feta and its accompaniments. Bake in the preheated oven for 20 minutes, allowing the cheese to soften and the ingredients to meld together. Then switch to broil for 1 to 2 minutes to create a lightly browned top that adds a hint of caramelized texture.
Step 5: Garnish and Serve
Once out of the oven, sprinkle fresh chopped parsley for a vibrant, fresh burst of color and flavor. Serve warm with slices of French bread or crostini to scoop up every bit of this luscious mixture.
How to Serve Baked Feta with Olives and Sun-Dried Tomatoes Recipe
Garnishes
A sprinkle of freshly chopped parsley is perfect for adding a dash of green brightness. You can also try thin slices of fresh chili for heat or a drizzle of honey for a subtle sweet contrast that pairs wonderfully with the savory components.
Side Dishes
This recipe shines as an appetizer, but pairing it with a crisp green salad, roasted vegetables, or even grilled chicken makes for a delightful Mediterranean-inspired meal. It’s an effortless way to turn simple sides into something memorable.
Creative Ways to Present
For a charming presentation, serve the baked feta and toppings in a rustic cast-iron skillet or a charming terracotta dish. For parties, place small portions on individual crostinis for bite-sized delights that guests will rave about. You can even spread it on warm pita bread for a fun twist.
Make Ahead and Storage
Storing Leftovers
After enjoying this Baked Feta with Olives and Sun-Dried Tomatoes Recipe, any leftovers should be stored in an airtight container in the refrigerator. The flavors actually deepen overnight, making it perfect for next-day snacks or additions to salads.
Freezing
Because of the creamy texture of feta and the olive oil, freezing is not recommended as it can change the texture and mouthfeel. It’s better to enjoy this recipe fresh or refrigerated.
Reheating
To reheat leftovers, simply warm gently in a low oven or microwave until just heated through. Avoid overheating to preserve the creamy texture and flavors. Pair with fresh bread again for a quick and tasty treat.
FAQs
Can I use different types of olives for this recipe?
Absolutely! Feel free to experiment with Kalamata, green, or mixed olives depending on your taste preference. Each variety brings a unique flavor dimension to the dish.
Is sun-dried tomato paste a good substitute?
While sun-dried tomato paste adds intense tomato flavor, it lacks texture. Using chopped sun-dried tomatoes provides that pleasant chewiness and bursts of flavor essential in this recipe.
Can I make this dish vegan or vegetarian-friendly?
This recipe is already vegetarian, but for vegans, you could substitute the feta with a plant-based cheese alternative that melts well. Just keep in mind the flavor profile will change.
What if I don’t have fresh parsley for garnish?
No worries! Fresh parsley brightens the dish, but chopped fresh basil, cilantro, or even a sprinkle of chives would work beautifully too.
Can I prepare this recipe ahead of time?
You can assemble it a few hours ahead and refrigerate before baking, but it’s best enjoyed fresh from the oven to experience that warm, melty, freshly baked charm.
Final Thoughts
I can’t recommend the Baked Feta with Olives and Sun-Dried Tomatoes Recipe enough — it’s one of those dishes that feels both indulgent and easy, perfect for bringing people together or simply treating yourself. Once you try it, I bet it will become a go-to favorite in your kitchen too. So, grab that feta, gather your olives and sun-dried tomatoes, and get ready to dive into a deliciously cozy experience that’s packed with flavor and heart.
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Baked Feta with Olives and Sun-Dried Tomatoes Recipe
- Prep Time: 7 minutes
- Cook Time: 25 minutes
- Total Time: 32 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Description
This baked feta recipe combines creamy feta cheese with briny olives, tangy sun-dried tomatoes, and aromatic herbs. Drizzled with garlic-infused olive oil and baked until warm and slightly browned, it makes a perfect savory appetizer to enjoy with toasted French bread or crostini.
Ingredients
Main Ingredients
- 8-ounce block feta cheese
- 1 cup pitted olives, drained
- ½ cup sun-dried tomatoes
- ⅓ cup olive oil
- 3 cloves garlic, thinly sliced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- Fresh chopped parsley, for garnish
- Sliced French bread or crostini, for serving
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the feta and toppings evenly.
- Arrange the feta: Place the 8-ounce block of feta cheese into a small baking dish as the centerpiece for the dish.
- Add olives and tomatoes: Scatter the drained pitted olives and sun-dried tomatoes evenly around the feta to distribute flavor and texture.
- Mix herb oil: In a small bowl, combine olive oil, thinly sliced garlic, dried oregano, thyme, rosemary, and season with a pinch of kosher salt and freshly cracked black pepper.
- Drizzle the oil mixture: Pour the fragrant olive oil mixture over the feta, olives, and sun-dried tomatoes to infuse the flavors during baking.
- Bake the dish: Place the baking dish in the oven and bake for 20 minutes, allowing the cheese to soften and the flavors to meld together. Then switch the oven to broil and cook for an additional 1-2 minutes to lightly brown and caramelize the top.
- Garnish and serve: Remove from oven, sprinkle fresh chopped parsley on top for color and freshness, and serve warm with sliced French bread or crostini for dipping.
Notes
- You can use a mix of green and Kalamata olives for a complex flavor.
- If sun-dried tomatoes are oil-packed, drain excess oil to avoid a greasy dish.
- Broil carefully to avoid burning the garlic slices on top.
- Serve immediately to enjoy the warm, melty texture of the feta.
- Leftovers can be refrigerated and gently reheated before serving.
