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
Scale
Main Ingredients
- 8-ounce block feta cheese
- 1 cup pitted olives, drained
- ½ cup sun-dried tomatoes
- â…“ 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.
