Some dishes just feel special the moment they come out of the oven, and this Mediterranean baked feta is one of them!
This is one of my favorite recipes to make when I want something simple, but still full of bold, rich flavor. The combination of briny olives, creamy feta, roasted garlic, and sun-dried tomatoes creates a bold burst of Mediterranean flavor.
I love making this for a quiet evening at home, whether we’re sitting out on the patio with a glass of wine on a beautiful night or winding down in the Hartley after a long day. And it’s one of my go-to appetizers when hosting. It comes together easily but always feels impressive when served with a warm toasted baguette.
Every bite is layered with flavor: salty, herby, slightly tangy, and perfectly balanced.
Why You’ll Love This Recipe
Bold, rich Mediterranean flavors that come together beautifully
Simple ingredients, yet rich and full of bold, layered flavor
Perfect for entertaining or a cozy night at home
Ready in about 30 minutes
Minimal prep with big flavor
Warm, savory, and incredibly satisfying
Pairs perfectly with wine and good conversation!
Mediterranean Baked Feta Ingredients
Feta cheese: Creamy, tangy, and rich when baked. I highly recommend getting a quality block of feta that has the brine still in the package, typically located in the specialty cheese section.
Kalamata & green olives: A mix of briny, salty flavors that add depth
Sun-dried tomatoes: Slightly sweet, concentrated flavor that balances the dish; you’ll want a jar of sun-dried tomatoes that are packed in oil
Garlic cloves: Roasted into soft, mellow, buttery bites
Olive oil + reserved sun-dried tomato oil: Infuses everything with richness and flavor
Fresh rosemary, dried oregano, & salt: Adds that classic Mediterranean herb profile
Toasted baguette slices or crostini: A sturdy, crunchy base to layer the finished dish onto!
How to Make Mediterranean Baked Feta
Preheat Oven: Preheat your oven to 350°F (180°C).
Assemble Dish: Place the block of feta in the center of a small baking dish.
Add Toppings: Arrange olives, sun-dried tomatoes, and garlic around the feta, adding a few tomatoes on top.
Add Herbs: Finely chop the rosemary and sprinkle over the dish.
Mix Oil: Combine the olive oil, reserved sun-dried tomato oil, oregano, and a pinch of salt.
Pour Oil: Pour evenly over the feta and toppings.
Bake: Bake for 25 minutes, until the feta is soft and the edges are lightly golden with bubbling oil.
Toast Bread: During the last 3 to 5 minutes, add the sliced baguette to the oven and toast until golden. You can also toast these in a pan, on a griddle, or even on the grill!
Serve Warm: Serve immediately with toasted bread for dipping.
How to Serve Mediterranean Feta Bake
This dish is best served warm, right out of the oven when the feta is soft and creamy and the oil is bubbling with flavor.
Spoon the feta, olives, and tomatoes onto toasted baguette slices or crostini, making sure to drizzle some of the infused oil over each bite. It’s where so much of the flavor lives!
This makes a beautiful appetizer for guests, but it’s just as perfect for a relaxed evening at home.
Pair well with:
- A crisp white wine like Sauvignon Blanc or Pinot Grigio
- A light red like Pinot Noir
- Sparkling wine for a festive touch
Frequently Asked Questions
Can I use crumbled feta instead of a block?
A block of feta works best for this recipe, as it holds its shape and creates a creamier texture when baked.
Can I add other ingredients?
I don’t see why not! Try adding artichoke hearts, roasted red peppers, or a sprinkle of red pepper flakes for some heat.
What if I don’t like olives but love the rest of the ingredients?
You can reduce or omit them, although they do add a lot of the signature Mediterranean flavor and are a large part of bringing this dish together. You can try substituting a mix of capers and artichoke hearts in place of the olives.
Can I make this dairy-free?
You could experiment with a dairy-free feta alternative, but texture and flavor will definitely vary. Best to stick to a high-quality feta block!
Can I serve this cold?
This dish is best served warm, when the feta is soft and the flavors are most vibrant. I don’t recommend serving this dish cold.
Mediterranean Baked Feta with Olives and Sun-Dried Tomatoes
Equipment
- Small baking dish (8×8-inch or similar)
- Kinfe and cutting board
- Small mixing bowl
Ingredients
- 1 8 oz. block of feta cheese
- ½ cup pitted kalamata olives (drained)
- ½ cup pitted green olives (drained)
- ⅓ cup sun-dried tomatoes in oil (chopped (reserve oil))
- ¼ cup reserved sun-dried tomato oil
- ¼ cup olive oil (extra virgin)
- 5 garlic cloves (peeled)
- 3 sprigs fresh rosemary (finely chopped)
- 1 tsp dried oregano
- salt (to taste)
FOR SERVING
- baguette (sliced and toasted)
Instructions
- Preheat your oven to 350°F (180°C).
- Place the block of feta cheese in the center of a small baking dish.
- Arrange the kalamata olives, green olives, sun-dried tomatoes, and peeled garlic cloves around the feta. Spoon a few sun-dried tomatoes over the top of the feta.
- Finely chop the rosemary and sprinkle it evenly over the feta and surrounding ingredients.
- In a small bowl, combine the olive oil, reserved sun-dried tomato oil, dried oregano, and a pinch of salt.
- Pour the oil mixture evenly over the feta, olives, and tomatoes.
- Bake for 25 minutes or until the feta is soft, slightly golden on the edges, and the oil is bubbling.
- During the last 3 to 5 minutes of baking, add the sliced baguette to the oven and toast until golden and crisp.
Notes
Make ahead:
- Assemble the entire dish (without baking) and store covered in the refrigerator for up to 24 hours. Bring to room temperature before baking for best results.
- Slice the baguette and keep in an airtight container or baggie until ready to toast, or have ready on a sheet pan to pop in the oven. Just cover with plastic wrap until ready to toast.
- You can also chop herbs and prep ingredients ahead of time for easy assembly.
To store:
- Keep leftovers in an airtight container in the refrigerator for 2 to 3 days.
To reheat:
- Warm in the oven at 325°F (165°C) until heated through.
- Tip: Avoid microwaving if possible, as it can change the texture of the feta.
Did You Make This Recipe?
Let us know in the comments below and share a photo on Facebook or Instagram. Mention or tag @countrygardensandtable!
Leave a Reply