Baked Feta with Olives and Sun-Dried Tomatoes Recipe

If you’re searching for a vibrant, crowd-pleasing appetizer that strikes the perfect balance between salty, tangy, and savory, look no further than Baked Feta with Olives and Sun-Dried Tomatoes. This Mediterranean-inspired dish transforms a humble block of feta into a meltingly soft, fragrant centerpiece, surrounded by briny olives, rich sun-dried tomatoes, and an irresistible bath of olive oil and herbs. Whether you’re hosting friends or treating yourself to a special snack, this baked feta is a true flavor celebration in every bite.

this Recipe

Ingredients You’ll Need

With just a few simple yet carefully chosen ingredients, you can create something absolutely stunning. Each component in this Baked Feta with Olives and Sun-Dried Tomatoes recipe does double-duty, contributing not just to taste, but also bringing gorgeous color and texture to the table.

• Feta cheese block: Using feta in block form gives you the perfect texture—creamy in the middle and just a bit crisp on the edges after baking.
• Kalamata olives: These deeply flavored, pitted olives offer a briny punch and beautiful contrast against the tangy feta.
• Sun-dried tomatoes in oil: Intensely sweet, chewy little bites that bring vivid red color and a touch of umami depth to the dish.
• Olive oil: Choose a high-quality extra virgin olive oil for richness and to help everything meld together as it bakes.
• Garlic: Just one clove, minced, provides an aromatic backbone and gentle warmth without overwhelming the other flavors.
• Dried oregano: This classic Mediterranean herb lifts the whole dish and pairs beautifully with both feta and tomatoes.
• Crushed red pepper flakes (optional): For a little extra kick—add more or less depending on your heat preference.
• Freshly ground black pepper: A few cracks bring pleasant spice and balance.
• Fresh parsley: A pop of green color and refreshing herbal finish when sprinkled over the top before serving.
• Crusty bread or pita: The ideal vehicles for scooping up all the warm, melty, savory goodness.

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

Step 1: Preheat and Prepare

Start by preheating your oven to 375°F. This ensures an even bake and helps the feta warm up perfectly by the time you assemble everything. Choose a small baking dish or an oven-safe skillet that will snugly fit your feta block. The close quarters allow the flavors to concentrate and makes for a beautiful presentation later on.

Step 2: Arrange the Feta

Place the feta block right in the center of your baking dish. If it arrives packaged in brine, gently pat it dry with a paper towel. This helps the olive oil and toppings stick and allows the feta to brown just a touch around the edges as it bakes.

Step 3: Mix the Flavorful Topping

In a small bowl, mix together the halved Kalamata olives, chopped sun-dried tomatoes (make sure they’re well-drained), olive oil, minced garlic, oregano, crushed red pepper flakes (if you like a little heat), and a good grind of black pepper. Give everything a gentle stir to combine—the mixture should look glossy and colorful, with plenty of oil to spoon over the feta.

Step 4: Spoon and Surround

Spoon the mixture evenly over and around the feta. Don’t worry if a few olives or tomato pieces take a tumble to the side—every spot will benefit from those juices as it bakes!

Step 5: Bake until Golden and Soft

Slide the dish into your preheated oven and bake for 20 to 25 minutes. You’re looking for the feta to become soft, almost scoopable, and the topping to sizzle gently around the edges. If you like a bit of caramelization and color, finish under the broiler for an additional 2 to 3 minutes, watching closely to avoid burning.

Step 6: Garnish and Serve

As soon as your Baked Feta with Olives and Sun-Dried Tomatoes emerges from the oven, sprinkle with lots of chopped fresh parsley and, if you wish, a squeeze of lemon juice for brightness. Serve it right away with plenty of crusty bread or warm pita. It’s best enjoyed piping hot, with gooey feta and all the juices mopped up greedily!

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

Garnishes

The finishing touches matter! Generous sprinklings of chopped parsley add visual appeal and freshness, while a final drizzle of good olive oil or a squeeze of lemon will make each bite more vibrant. Crushed pistachios or toasted pine nuts also add a pleasant crunch if you’re feeling adventurous.

Side Dishes

Baked Feta with Olives and Sun-Dried Tomatoes is incredibly versatile as an appetizer. Pair it with a fresh Greek salad, a platter of roasted vegetables, or even a light lemony couscous. For something heartier, serve alongside grilled chicken, lamb, or falafel to anchor a Mediterranean feast.

Creative Ways to Present

This dish shines both at cozy dinners and lively get-togethers. For a more dramatic presentation, bake directly in a beautiful iron skillet or a colorful ceramic dish and take it straight to the table. Or, portion the feta and toppings into individual ramekins for personalized servings. You can also pile the soft feta and toppings onto crostini for an elegant passed appetizer.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer the cooled Baked Feta with Olives and Sun-Dried Tomatoes to an airtight container and refrigerate. The flavors only deepen as they sit, making tomorrow’s snack even more exciting.

Freezing

While feta generally holds up to freezing, the texture may change and become slightly crumbly once thawed, and the olives and sun-dried tomatoes might lose some of their vibrancy. For best quality, enjoy this dish fresh or refrigerated rather than frozen.

Reheating

For the best results, reheat leftovers in an oven-safe dish at 350°F until warmed through and the feta is melty once more—around 10 minutes should do the trick. Avoid microwaving, as the texture can become rubbery.

FAQs

Can I use another type Appetizer

While feta’s tang and texture are ideal for this recipe, you could substitute with a firm goat cheese or even halloumi for a slightly different spin. Just keep in mind that the saltiness and melt factor may vary.

What kind of olives work best?

Kalamata olives are traditional and provide deep, rich flavor, but feel free to use a mix of green and black olives for more variety and color. Just make sure they’re pitted and halved for easy scooping.

Is there a vegan version of Baked Feta with Olives and Sun-Dried Tomatoes?

Absolutely! Several plant-based brands now offer vegan feta that keeps its shape when baked. The rest of the ingredients are already naturally vegan, so it’s an easy swap.

Can I make Baked Feta with Olives and Sun-Dried Tomatoes ahead of time?

You can assemble the dish up to the point of baking and store it, covered, in the fridge for several hours. Pop it into the oven just before guests arrive for that bubbly, fresh-from-the-oven magic.

What bread pairs best for dipping?

A fresh, crusty baguette, chewy sourdough, or wedges of toasted pita are all perfect choices. The goal is something sturdy enough to scoop up plenty of cheese and savory toppings without falling apart.

Final Thoughts

If you’re ready to fall in love with a new appetizer, give Baked Feta with Olives and Sun-Dried Tomatoes a try. It’s easy, vibrant, and delivers maximum flavor with minimal effort—perfect for sharing or savoring all to yourself!

Print