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Baked Feta with Olives & Sun-Dried Tomatoes

A savory appetizer featuring creamy feta cheese baked with olives and sun-dried tomatoes, drizzled with olive oil and herbs.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g feta cheese (block or crumbled) Use Greek or French-style feta for creaminess.
  • 1 cup olives (mixed, pitted) Mix green and black olives for variety.
  • 1/2 cup sun-dried tomatoes (jarred, drained)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano Add other herbs like thyme or rosemary as alternatives.
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a medium-sized baking dish, place the feta cheese in the center and surround it with olives and sun-dried tomatoes.
  3. Sprinkle the oregano over the feta and drizzle everything with olive oil. Season with salt and pepper.
  4. Bake in the preheated oven for about 15-20 minutes until the feta is softened and edges are lightly browned.
  5. Remove from the oven, let it cool for a couple of minutes, and garnish with fresh basil or parsley before serving.

Notes

Store leftover Baked Feta in an airtight container in the fridge for up to 3 days. Reheat at low temperature (300°F or 150°C) until warmed through.