Description
This baked feta with olives and sun-dried tomatoes is a quick, flavorful appetizer or side dish featuring creamy feta cheese, briny olives, and tangy sun-dried tomatoes, all baked until warm and bubbly.
Ingredients
Scale
- 8 ounces block feta cheese
- 1/3 cup pitted Kalamata olives
- 1/3 cup sun-dried tomatoes in oil, drained and chopped
- 2 tablespoons olive oil
- 1 clove garlic, thinly sliced
- 1/2 teaspoon dried oregano
- Pinch of red pepper flakes (optional)
- Fresh basil or parsley for garnish
- Crusty bread or crackers for serving
Instructions
- Preheat oven to 375°F (190°C).
- Place the block of feta cheese in a small baking dish or ovenproof skillet.
- Scatter the olives and sun-dried tomatoes around and on top of the feta.
- Drizzle with olive oil, then top with garlic slices, oregano, and red pepper flakes if using.
- Bake for 15–20 minutes, until the feta is soft and warmed through.
- Garnish with fresh basil or parsley and serve warm with crusty bread or crackers.
Notes
For a vegetarian version, ensure the feta is made with vegetarian rennet. You can also add a splash of white wine or lemon juice before baking for extra tang.
Nutrition
- Calories: 290
- Sugar: 3g
- Fat: 24g
- Carbohydrates: 6g
- Protein: 12g