Baked Feta with Olives and Sun-Dried Tomatoes Recipe
This baked feta appetizer is packed with Mediterranean flavor from kalamata olives, sun-dried tomatoes, garlic, and herbs—all baked together in one dish. It’s rich, savory, and ridiculously easy to make. Serve warm with toasted baguette slices for a cozy appetizer that’s perfect for wine night, holiday parties, or any time you want to impress with minimal effort.
Ingredients
- 1 (8 oz block) feta cheese
- 1/2 cup pitted kalamata olives drained
- 1/2 cup pitted green olives (such as Castelvetrano) drained
- 1/2 cup sun-dried tomatoes chopped
- 1/3 cup extra-virgin olive oil
- 6 garlic cloves minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- salt to taste
For Serving
- baguette slices toasted
Instructions
- Preheat & Assemble the Dish – Preheat your oven to 350°F. Place the block of feta in the centre of a small to medium baking dish.
- Make the Topping – In a bowl, mix together the olives, sun-dried tomatoes, olive oil, garlic, oregano, thyme, rosemary, and a few grinds of black pepper. Spoon the mixture over the feta, nestling the olives and tomatoes around the dish.
- Bake – Bake for 25 minutes, or until the feta is soft and just starting to turn golden. For a bubbly top, broil for 1 to 2 minutes at the end—just keep a close eye on it.
- Serve – Serve warm with toasted baguette slices brushed with olive oil. Perfect for scooping up every bite.