Mediterranean Baked Feta with Olives and Sun-Dried Tomatoes
A warm, savory Mediterranean feta bake layered with olives, garlic, and sun-dried tomatoes, all infused in rich oils and herbs. Perfect for entertaining or a cozy night in, served with toasted baguette slices for dipping.
Equipment
- Small baking dish (8x8-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.
Nutritional information provided is an estimate only, calculated using online calculators and do not include suggested or optional ingredients. Variations can occur due to ingredient freshness, brands, and measuring techniques. Nutrition information does not include baguette.