Name: Baked Feta with Olives and Sun-Dried Tomatoes Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 block (7–8 oz) feta cheese; ½ cup mixed olives (pitted); ¼ cup sun-dried tomatoes (oil-packed, drained and sliced); 2 tbsp olive oil; 1 garlic clove (minced); ½ tsp dried oregano; ¼ tsp crushed red pepper flakes (optional); Freshly ground black pepper to taste; Fresh parsley or basil for garnish (optional); Crusty bread or crackers for serving

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If you’re looking for a vibrant appetizer that’s as visually stunning as it is delicious, Baked Feta with Olives and Sun-Dried Tomatoes is one dish that always dazzles both the eyes and the taste buds. Creamy feta turns irresistibly soft after a quick stint in the oven, while oil-packed sun-dried tomatoes and a tumble of salty olives add layers of Mediterranean magic. Whether you’re hosting friends, planning a cozy date night in, or simply treating yourself, this forgiving, crowd-pleasing recipe comes together with almost no prep, but tastes like something you’d find in a charming seaside café.

Baked Feta with Olives and Sun-Dried Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Baked Feta with Olives and Sun-Dried Tomatoes lies in its simplicity: every ingredient serves a delicious purpose, from the briny tang of the olives to the fragrant oregano. Here’s what you’ll need, along with some tips to make each one shine:

Feta cheese block: Choose a quality block for maximum creaminess—avoid pre-crumbled, which won’t melt as nicely or hold up in the oven.
Mixed olives (½ cup, pitted): Go for a colorful mix; kalamata and green olives bring different flavors and eye appeal.
Sun-dried tomatoes (¼ cup, oil-packed, drained and sliced): Oil-packed tomatoes add extra richness and aren’t chewy like their dry-packed cousins.
Olive oil (2 tbsp): A fruity, extra-virgin olive oil boosts flavor and encourages golden edges on the feta.
Garlic (1 clove, minced): A single clove is plenty to infuse the oil without overwhelming the other ingredients.
Dried oregano (½ tsp): This pantry staple brings an unmistakable Mediterranean aroma.
Crushed red pepper flakes (¼ tsp, optional): Add this for a gentle hit of warmth; skip it for a milder bite.
Freshly ground black pepper: It ties everything together, so give a generous twist or two.
Fresh parsley or basil (optional, for garnish): Bright herbs lend freshness and a pop of color just before serving.
Crusty bread or crackers: These are essential for scooping up every last bit of luscious, melty cheese and toppings.

How to Make Baked Feta with Olives and Sun-Dried Tomatoes

Step 1: Preheat and Prepare the Dish

Set your oven to 400°F (200°C) so it’s nice and hot when the feta goes in. Grab a small baking dish—something just big enough to hold the feta block and its toppings snugly. Place the block of feta right in the center; this keeps the cheese surrounded by flavor and prevents any runaway juices from burning.

Step 2: Pile on the Olives and Sun-Dried Tomatoes

Scatter the mixed olives and sliced sun-dried tomatoes around the feta and let a few snuggle right up or even on top of the cheese. This layering ensures every bite includes a little of everything, plus the tangy tomato oil will mingle beautifully with the cheese as it bakes.

Step 3: Mix the Flavorful Oil Topping

In a small bowl, combine your olive oil, minced garlic, dried oregano, red pepper flakes (if using), and fresh black pepper. Give it all a quick whisk—this isn’t just any oil, it’s the marinade that seeps into your cheese and vegetables, flavoring every corner of the dish.

Step 4: Drizzle and Bake

Pour the herby, garlicky oil mixture evenly over the feta, olives, and sun-dried tomatoes. Slide the dish into your preheated oven and bake for about 20 to 25 minutes, or until the feta is irresistibly soft and just starting to turn golden at the edges. The olives and tomatoes will get a little wrinkly and release their own flavorful juices, mingling into a saucy base.

Step 5: Garnish and Serve

Once out of the oven, don’t forget a final flourish of fresh parsley or basil if you have it. Serve the Baked Feta with Olives and Sun-Dried Tomatoes warm, alongside plenty of crusty bread or crisp crackers, encouraging guests (and yourself!) to dive right in while the cheese is still soft and scoopable.

How to Serve Baked Feta with Olives and Sun-Dried Tomatoes

Garnishes

A scatter of fresh herbs like parsley or basil just before serving wakes up the whole dish with a touch of lush green and bright flavor. A squeeze of lemon can also add zip, but the classic garnish is a shower of chopped herbs for both beauty and taste.

Side Dishes

This Mediterranean marvel also loves company. Serve it with fresh vegetable sticks—think cucumber spears or sweet bell pepper slices—for a lighter touch. Classic Greek salad, grilled bread, or even roasted potatoes all make satisfying partners for Baked Feta with Olives and Sun-Dried Tomatoes.

Creative Ways to Present

If you’re feeling inspired, spoon portions onto crunchy crostini for a fuss-free starter, or plate alongside a mezze board with hummus, dolmas, and pickled veggies. For a rustic look, serve family-style straight from the hot baking dish, letting everyone scoop up their share around the table.

Make Ahead and Storage

Storing Leftovers

Allow the Baked Feta with Olives and Sun-Dried Tomatoes to cool completely before transferring any leftovers into an airtight container. Store in the refrigerator, where it will keep well for about 3 days; just know the feta will firm up a bit, but it’s still every bit as tasty.

Freezing

While technically possible, freezing this dish does change the texture of the feta, making it less creamy when reheated. For best results, enjoy fresh or simply refrigerate leftovers—this is one recipe that shines brightest when enjoyed straight from the oven or after a brief stay in the fridge.

Reheating

To reheat, place the leftovers in an oven-safe dish, cover loosely with foil, and warm at 350°F (175°C) until soft and heated through (about 10 to 15 minutes). If you’re in a hurry, a quick zap in the microwave works too, but oven reheating keeps the texture closest to the original experience.

FAQs

Can I use crumbled feta instead of a block?

It’s best to use a block of feta for this recipe, since it holds its shape and becomes delightfully creamy in the oven. Pre-crumbled feta has added anti-caking agents and won’t melt or brown quite the same way.

What kind of olives work best in Baked Feta with Olives and Sun-Dried Tomatoes?

Kalamata olives add a rich, fruity depth, while green olives offer grassy brightness and a firmer bite. Feel free to experiment with your favorite varieties, as long as they’re pitted.

Is this recipe gluten-free?

The Baked Feta with Olives and Sun-Dried Tomatoes itself is naturally gluten-free! Just pair it with gluten-free crackers or veggie sticks if you’re serving gluten-intolerant friends.

Can I add other vegetables or proteins?

Absolutely—cherry tomatoes, roasted bell peppers, or even artichoke hearts make great add-ins. For a non-vegetarian twist, try nestling in a few anchovy fillets or serving with roasted shrimp on the side.

How do I make Baked Feta with Olives and Sun-Dried Tomatoes less salty?

If you’re sensitive to salt, opt for low-sodium feta or soak the cheese in fresh water for 15–30 minutes before baking. Rinse the olives thoroughly and use fewer or skip the added black pepper.

Final Thoughts

I genuinely hope you’ll give Baked Feta with Olives and Sun-Dried Tomatoes a try—there’s something magical about watching humble ingredients transform into a bubbling, golden masterpiece that feels celebratory every time. Whether it’s the centerpiece for a group or simply a weeknight treat for yourself, this dish delivers crowd-pleasing flavors with almost no fuss. Happy baking!

Baked Feta with Olives and Sun-Dried Tomatoes Recipe

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4.9 from 25 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Indulge in the savory flavors of baked feta with olives and sun-dried tomatoes, a Mediterranean-inspired appetizer that is both easy to make and incredibly delicious.

Ingredients

Scale

Feta Dish:

1 block (7–8 oz) feta cheese

Additional Ingredients:

½ cup mixed olives (pitted)
¼ cup sun-dried tomatoes (oil-packed, drained and sliced)
2 tbsp olive oil
1 garlic clove (minced)
½ tsp dried oregano
¼ tsp crushed red pepper flakes (optional)
Freshly ground black pepper to taste
Fresh parsley or basil for garnish (optional)
Crusty bread or crackers for serving

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C).
Prepare the Feta Dish: Place the feta block in a small baking dish. Scatter olives and sun-dried tomatoes around and on top of the feta.
Make Olive Oil Mixture: In a small bowl, combine olive oil, minced garlic, oregano, red pepper flakes, and black pepper. Drizzle this mixture over the feta and toppings.
Bake: Bake for 20–25 minutes until the feta is soft and slightly golden. Remove from the oven and garnish with fresh herbs if desired.
Serve: Serve warm with crusty bread or crackers.

Notes

You can add a handful of cherry tomatoes for extra juiciness.
Goat cheese or halloumi can be used as a variation, but adjust the baking time accordingly.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: Mediterranean