Baked Feta with Olives and Sun-dried Tomatoes

This Baked Feta with Olives and Sun-dried Tomatoes is a simple delicious appetizer that's perfect for date night in. Tangy creamy feta topped with olive oil, garlic and spices surrounded by a combination of olives, as well as sun-dried tomatoes make for a party for your taste buds!

Prep Time5

Cook Time25

Total Time30

Course: Appetizer

Cuisine: Greek

Keyword: feta cheese, olives, sun-dried tomatoes

Servings: servings

Calories: 238kcal

Author: MaryAnn Dwyer

Ingredients

1 8-oz. block feta cheese, if it's a brine-packed block of feta, you will need to drain it and pat it dry
1 cup mixture of pitted green and Kalamata olives, if in oil, drain the oil
1/3 cup sun-dried tomatoes, drain if in oil
1/3 cup olive oil
2 cloves garlic, minced
1 tsp. fresh rosemary, finely chopped
1/2 tsp. dried oregano
1 tsp. freshly grated lemon zest
kosher salt and pepper, a pinch of each

Instructions

Preheat oven to 350 degrees.
Add your block of feta to a small baking dish. You'll then add your olives and sun-dried tomatoes to the dish around the outside of the block of feta.
In a small bowl, whisk together your olive oil, minced garlic, fresh chopped rosemary, dried oregano, lemon zest and a sprinkle of salt and pepper. You'll pour the mixture over your feta.
Bake for 20-25 minutes or until the feta is softened and warmed through. Serve warm with crackers or baguette slices.

Notes

If you use a brine-packed block of feta, you will need to drain it and pat it dry.

If the combination of olives you use come in a package with oil, drain them before adding to the dish.

Nutrition