Baked Feta with Olives and Tomatoes
A delightful dish that combines creamy feta cheese, tangy olives, and sweet tomatoes, perfect for family gatherings or as a party appetizer.
Servings 6 servings
Calories 215kcal
Ingredients
For the olive oil mixture
- 1/4 cup olive oil Rich and aromatic
- 1/4 teaspoon dried oregano Adds warmth
- pinch red pepper flakes For a spicy kick
- 1/4 teaspoon kosher salt Enhances flavor
- 1/4 teaspoon black pepper Enhances flavor
For the baking dish
- 1 cup olives Use Kalamata or green, pitted preferred
- 1/2 cup sun-dried tomatoes or marinated roasted tomatoes Adds a tangy element
- 1 thinly sliced garlic clove For aromatic flavor
- 6 ounces feta cheese Creamy and gooey when baked
- Fresh herbs (parsley, oregano, thyme, or basil) For garnishing
- Toasted baguette slices or crispy crackers For serving
Instructions
Preparation
- Preheat oven to 375°F (190°C) and arrange oven racks for even heat.
- In a bowl, combine olive oil, dried oregano, red pepper flakes, kosher salt, and black pepper. Whisk until well mixed.
- In another bowl, mix olives, sun-dried tomatoes or marinated roasted tomatoes, and sliced garlic. Toss gently to coat.
- Place feta cheese in a shallow baking dish and surround it with the olive and tomato mixture.
- Drizzle the prepared olive oil mixture over the feta and surrounding ingredients.
Baking
- Bake in the preheated oven for 15-18 minutes or until the feta is softened and lightly browned on top.
- Switch to broiler setting for 2-3 minutes to achieve a golden top, watching closely to prevent burning.
Serving
- Remove from the oven, garnish with freshly chopped herbs, and serve warm with toasted baguette slices or crunchy crackers.
Notes
For added brightness, consider drizzling lemon juice or zest before baking. Experiment with different olives or add capers for a briny twist. Honey can be added for sweetness.