Baked Feta with Olives and Sun-Dried Tomatoes

If you’re looking for a warm, bold-flavored appetizer that comes together in one dish and makes everyone gather around, this is it. This baked feta with olives and sun-dried tomatoes is rich, savory, and so easy to prep. It’s everything I love in an appetizer—minimal effort, maximum flavor, and guaranteed to disappear fast.

It’s also endlessly versatile. Whether you’re putting together a holiday spread, hosting wine night, or just craving something Mediterranean-inspired, this dish checks all the boxes. You simply bake a block of feta until soft and golden, then spoon it onto toasted baguette slices with that garlicky olive and sun-dried tomato topping—so good. Bonus: It looks beautiful served right out of the baking dish.

If you love warm, melty cheese as much as I do, you’ll want to try my baked brie with cranberry sauce for the holidays or this strawberry baked brie for spring and summer get-togethers. Both are cozy, crowd-pleasing, and just as simple to pull together.

Ingredients Needed for Baked Feta

Here’s what brings this dish to life:

• Feta Cheese (Block, 8 oz) – The feta is the star here, so quality matters. Look for a block packed in brine—it stays creamier, tangier, and won’t dry out like the pre-crumbled stuff. Trust me, it makes all the difference.
• Kalamata Olives – Deep, salty, and bold. I love the contrast with the creamy feta.
• Green Olives (Castelvetrano) – These are buttery and mild, balancing out the brininess.
• Sun-Dried Tomatoes – Adds sweetness and a chewy texture that works perfectly here.
• Extra-Virgin Olive Oil – This is your flavor base—don’t skimp on the good stuff!
• Fresh Garlic – Minced for bold flavor that builds without taking over. Because honestly, can we ever really have enough garlic around here?
• Dried Oregano, Thyme, and Rosemary – These herbs create that signature Mediterranean flavor.
• Freshly Ground Black Pepper – Just a few grinds to round it all out.
• White Baguette Slices (For Serving) – Toasted with a brush of olive oil and baked until golden.

Step-by-Step Instructions

Step One: Preheat the Oven – Preheat your oven to 350°F. This recipe prep comes together quickly, so you want the oven ready to go.

Step Two: Prep the Baking Dish – Place the block of feta in the center of a white 9×9 baking dish (or a small to medium dish—white looks beautiful for serving). No need to crumble; you want it whole so it softens in the oven.

Step Three: Mix the Topping – In a bowl, combine the kalamata olives, green olives, chopped sun-dried tomatoes, olive oil, minced garlic, oregano, thyme, rosemary, and a few grinds of salt and pepper. Stir well so everything’s coated in oil and garlic.

Step Four: Top the Feta – Pour the mixture all over the feta, making sure it’s fully coated. Push most of the olives and tomatoes to the sides of the baking dish so the feta can still brown slightly in the center.

Step Five: Bake – Bake for 25 minutes until the feta is soft and starting to turn golden on top. It should look a little bubbly around the edges.

Step Six: Optional Broil – If you want that extra golden top, switch to broil for 1 to 2 minutes. Watch it closely so it doesn’t burn.

Step Seven: Toast the Baguette – While the feta bakes, lightly brush baguette slices with olive oil and toast until golden. These are perfect for scooping up the feta and toppings.

Step Eight: Serve and Enjoy – Serve warm, right out of the dish. Spoon over baguette slices and get ready for compliments.

Frequently Asked Questions

Expert Tips & Tricks

1. Use feta packed in brine—it melts better and tastes richer.
2. Don’t skip the broil if you like a golden top, but keep an eye on it.
3. Make sure your toppings are well-oiled so they don’t dry out in the oven.
4. Serve immediately for that melty, soft texture.

Variations & Pairings

Easy Variations:

• Swap sun-dried tomatoes for roasted red peppers
• Try marinated artichoke hearts for a tangy twist
• Add a sprinkle of chili flakes if you like a little heat
• Replace feta with goat cheese for a creamier alternative

What to Serve With Baked Feta:

• Toasted pita, crostini, or crackers
• Fresh crudité like cucumbers or bell peppers for a lighter option
• Pair with a crisp Sauvignon Blanc or a light rosé
• Make it part of a Mediterranean grazing board with hummus, tzatziki, and marinated veggies

Make Ahead, Storing & Reheating

• Make Ahead: You can prep the olive mixture a day in advance and store it in the fridge. Letting the olives, sun-dried tomatoes, and garlic sit together gives the flavors even more time to meld and deepen. Just assemble and bake when ready to serve.
• Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days.
• To Reheat: Reheat in a 300°F oven until warmed through. Microwave works in a pinch but softens the edges more.
• Freezing: I don’t recommend freezing this dish. The texture of feta changes after freezing and becomes crumbly.

If you loved this baked feta with olives and sun-dried tomatoes, here are a few more fresh and flavorful Mediterranean-inspired recipes to round out your spread:

• Greek Sheet Pan Chicken – A no-fuss dinner bursting with lemon, garlic, and oregano.
• Mediterranean Pasta Salad – A bright, veggie-packed pasta salad that’s perfect for potlucks and picnics.
• Best Greek Salad Recipe – A crisp and refreshing salad topped with feta and olives.
• Greek Chicken Kabobs – Flavorful, juicy chicken skewers grilled to perfection.
• Easy Mediterranean Chicken Salad – Light, healthy, and loaded with protein.
• Authentic Greek Tzatziki Sauce – Cool, creamy, and perfect for dipping or drizzling over just about everything.

I hope you love this baked feta appetizer as much as I do. If you end up making it, I’d love to hear how it turned out—feel free to leave a comment and a 5 star rating below. Your feedback means the world to me and helps others find and trust my recipe too. You can also follow along on Instagram @cookwithcassandra. Thank you so much for being here—cheers, friends!