Name: Baked Feta with Olives and Sun-Dried Tomatoes Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 block (7–8 oz) feta cheese; ½ cup mixed olives (pitted and halved); ⅓ cup sun-dried tomatoes in oil (drained and chopped); 2 tablespoons extra virgin olive oil; 1 clove garlic, minced; 1 teaspoon dried oregano; ½ teaspoon crushed red pepper flakes (optional); Freshly ground black pepper, to taste; Fresh parsley, chopped, for garnish; Toast baguette slices or crackers, for serving

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If you love scooping up warm, melty cheese with crusty bread, then Baked Feta with Olives and Sun-Dried Tomatoes is destined to become your new go-to appetizer. This Mediterranean-inspired dish combines the brininess of feta and olives with the tangy sweetness of sun-dried tomatoes, creating an irresistible blend of flavors and textures in every bite. It comes together with minimal prep, bakes in just one dish, and is perfect for sharing with friends or savoring alongside a cozy meal. Whether you’re hosting a gathering or simply craving something special for yourself, this recipe promises to deliver flavor-packed bites everyone will adore.

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

Ingredients You’ll Need

The magic of Baked Feta with Olives and Sun-Dried Tomatoes lies in its straightforward, handful of ingredients. Each one brings its own personality to the party—whether it’s bold flavors, irresistible creaminess, or a pop of Mediterranean color.

Feta Cheese: Use a block of sheep’s milk feta for the best creamy texture and tangy punch—it holds up beautifully in the oven.
Mixed Olives: Pitted and halved, they add a salty, rich note—try a mix of Kalamata and Castelvetrano for extra depth.
Sun-Dried Tomatoes in Oil: Drained and chopped, their sweet-tart flavor balances the saltiness and brings vibrant color into the dish.
Extra Virgin Olive Oil: A drizzle brings everything together, helping the feta bake to golden perfection.
Minced Garlic: Just one clove is enough to infuse the whole dish with aromatic warmth.
Dried Oregano: A Mediterranean staple that ties all the flavors into one harmonious bite.
Crushed Red Pepper Flakes (Optional): For those who like a mild kick, a sprinkle brings gentle heat.
Freshly Ground Black Pepper: Adds subtle complexity and balances the richness.
Fresh Parsley: Chopped for garnish, it introduces a burst of freshness and color right before serving.
Toasted Baguette Slices or Crackers: The crunchy vessels for scooping up every last morsel—go gluten-free if you’d like!

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

Step 1: Prep and Preheat

Start by preheating your oven to 375°F (190°C), so it’s ready to transform your ingredients into cheesy, bubbling goodness. Grab a small oven-safe baking dish and place the block of feta right in the center—no crumbling or slicing needed, just let it sit pretty and ready for its flavorful toppings.

Step 2: Mix the Topping

In a mixing bowl, combine the halved olives, chopped sun-dried tomatoes, minced garlic, extra virgin olive oil, dried oregano, a pinch of black pepper, and red pepper flakes if you’re feeling adventurous. Give everything a gentle toss to make sure the flavors meld together and the oil evenly coats all the ingredients. This mixture is what will bubble and infuse over the feta as it bakes.

Step 3: Assemble and Bake

Spoon your olive and sun-dried tomato topping all over and around the feta block, making sure every nook and cranny is covered with deliciousness. Slide the dish uncovered into your preheated oven and bake for 20 to 25 minutes. You’ll know it’s ready when the feta is warmed through, lightly golden on top, and irresistibly soft—just begging to be scooped up.

Step 4: Garnish and Serve

Once out of the oven, let the Baked Feta with Olives and Sun-Dried Tomatoes cool slightly for a couple minutes (resist the urge to dive right in!). Shower with freshly chopped parsley, adding a hit of brightness against all the savory cheese and olives. Serve it warm with plenty of toasted baguette slices or crackers at the ready for dipping and scooping.

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

Garnishes

For a finishing flourish, sprinkle your warm Baked Feta with Olives and Sun-Dried Tomatoes with lots of fresh parsley. If you’ve got extra sun-dried tomatoes or a drizzle of good olive oil, add those too! A light dusting of freshly cracked black pepper or a few torn basil leaves also works beautifully for a garden-fresh vibe.

Side Dishes

This dish shines alongside a crisp green salad tossed in lemon vinaigrette, or with a bowl of plump marinated chickpeas for a wholesome, easy meal. It’s also the perfect complement to a mezze platter loaded with hummus, dolmas, and grilled vegetables, making it a crowd-pleasing addition to any gathering.

Creative Ways to Present

Think outside the baking dish! Try serving Baked Feta with Olives and Sun-Dried Tomatoes in individual ramekins for elegant single servings, or pile it atop homemade flatbread for a rustic twist. For a fun party dip, gently mash the feta after baking for a creamy, spreadable snack that guests can enjoy with crudités or even as a pasta sauce base.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), simply transfer the remainder of the Baked Feta with Olives and Sun-Dried Tomatoes to an airtight container. Store it in the fridge for up to three days. The flavors actually deepen as it sits, making an irresistible cold snack or topping for salads and grain bowls.

Freezing

Although you can freeze feta cheese, it does lose a bit of creaminess once thawed. If you do freeze leftovers, wrap the dish tightly and store for no longer than a month. Thaw overnight in the fridge. Keep in mind the olives and sun-dried tomatoes will also soften in texture after freezing, so the dish is best fresh or simply refrigerated.

Reheating

To bring your Baked Feta with Olives and Sun-Dried Tomatoes back to its oozy, melty state, gently warm it in a 325°F (160°C) oven for about 10 minutes, or until heated through. For a quick fix, microwave individual portions in short bursts, checking every 30 seconds for perfect gooeyness without overcooking.

FAQs

Can I use crumbled feta instead of a block for this recipe?

Using a block of feta is recommended because it holds its shape and becomes beautifully creamy without turning to mush. Crumbled feta will melt faster and may not create the same satisfying texture, but if that’s all you have, you can still bake it—just expect a softer, more dip-like consistency.

Are there other cheeses I can substitute if I don’t have feta?

For the best classic flavor, feta is ideal. However, a block of goat cheese or firm ricotta salata can work as alternatives. Keep in mind that the flavor and texture will change—goat cheese is tangier, while ricotta offers a milder result.

What kind of olives should I use?

Any pitted olives you love will work in Baked Feta with Olives and Sun-Dried Tomatoes! Kalamata bring bold, briny flavor; Castelvetrano are mild and buttery. Mixing different varieties adds extra dimension and color to your dish.

Can this recipe be made gluten-free?

Absolutely! Just make sure to serve your Baked Feta with Olives and Sun-Dried Tomatoes with gluten-free crackers, crispbread, or veggie sticks for scooping. The main recipe itself contains no gluten.

Is this dish best enjoyed hot or cold?

It is truly delicious both ways! Fresh from the oven, it’s warm and gooey—perfect for dipping. Once cooled, it firms up and makes a flavorful topping for salads, wraps, or sandwiches. Try it both ways and see which you prefer.

Final Thoughts

There’s something undeniably special about sharing a dish of Baked Feta with Olives and Sun-Dried Tomatoes—the aroma, the flavors, the easy elegance. If you’re looking for an appetizer that’s quick to prepare but always impresses, give this one a whirl. Don’t be surprised if it becomes a most-requested favorite at your table!

Baked Feta with Olives and Sun-Dried Tomatoes Recipe

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4.6 from 27 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Indulge in the rich and savory flavors of this Baked Feta with Olives and Sun-Dried Tomatoes recipe. Creamy feta cheese is baked to perfection with a Mediterranean-inspired mix of olives, sun-dried tomatoes, and herbs, creating a deliciously easy appetizer or dip.

Ingredients

Scale

Feta:

1 block (7–8 oz) feta cheese

Olives and Tomatoes Mixture:

½ cup mixed olives (pitted and halved)
⅓ cup sun-dried tomatoes in oil (drained and chopped)
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional)
Freshly ground black pepper, to taste

Garnish and Serving:

Fresh parsley, chopped, for garnish
Toast baguette slices or crackers, for serving

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Instructions

Preheat Oven: Preheat the oven to 375°F (190°C).
Prepare Feta: Place the feta in a small oven-safe dish.
Mix Ingredients: In a bowl, combine olives, sun-dried tomatoes, garlic, olive oil, oregano, red pepper flakes, and black pepper. Spoon over the feta.
Bake: Bake for 20–25 minutes until feta is soft and golden.
Finish and Serve: Garnish with parsley, let cool, and serve warm with bread or crackers.