Baked Feta with Olives & Sun-Dried Tomatoes

Baked Feta with Olives & Sun-Dried Tomatoes Recipe

by

Hello, food lovers! If you’re looking for a warm, flavorful appetizer that’s easy to prepare yet impressive, this Baked Feta with Olives & Sun-Dried Tomatoes is the answer. It’s a Mediterranean-inspired dish perfect for gatherings or cozy nights in. Let’s dive into this simple but delicious recipe that pairs beautifully with crusty bread!

Introduction

Baked Feta with Olives & Sun-Dried Tomatoes is a warm, savory dish bursting with Mediterranean flavors. With creamy, tangy feta cheese, briny olives, and sun-dried tomatoes, all bathed in an herbed garlic olive oil, it’s a perfect appetizer for any occasion. Serve it with French bread or crostini to create a delightful dipping experience that’s sure to impress.

Ingredients

To make this Baked Feta with Olives & Sun-Dried Tomatoes dish, you’ll need:

  • 8-ounce block feta cheese
  • 1 cup pitted olives, drained (use a mix of black and green for variety)
  • 1/2 cup sun-dried tomatoes
  • 1/3 cup olive oil
  • 3 cloves garlic, thinly sliced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Fresh chopped parsley, for garnish
  • Sliced French bread or crostini, for serving

These ingredients combine to create a dish that’s both visually appealing and incredibly flavorful.

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

Follow these simple steps to make your own Baked Feta with Olives & Sun-Dried Tomatoes:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Prepare the Baking Dish: Place the feta block in a small baking dish, and surround it with the drained olives and sun-dried tomatoes.
  3. Mix the Olive Oil and Herbs: In a small bowl, combine the olive oil, sliced garlic, dried oregano, thyme, and rosemary. Add a pinch of kosher salt and freshly cracked pepper, adjusting to taste.
  4. Season the Dish: Drizzle the olive oil mixture over the feta, olives, and sun-dried tomatoes, ensuring everything is well-coated.
  5. Bake: Place the dish in the oven and bake for 20 minutes. For a golden top, finish by broiling for 1-2 minutes, keeping a close watch to prevent burning.
  6. Garnish and Serve: Remove from the oven, sprinkle with freshly chopped parsley for a burst of color, and serve warm with sliced French bread or crostini for dipping.

Helpful Tips

  • Choosing Olives: A mix of green and black olives adds a balance of flavors and colors.
  • Oil Options: Use extra-virgin olive oil for the best taste, as it enhances the dish’s Mediterranean flavors.
  • Alternative Cheeses: If feta is too strong, substitute with goat cheese or mozzarella for a milder flavor.

Cooking Tips

Here are some additional tips to perfect your Baked Feta with Olives & Sun-Dried Tomatoes:

  • Adjusting Herbs: Fresh herbs can be used instead of dried, just double the amount.
  • Watch the Broiler: Broiling adds a beautiful color, but keep a close eye to avoid over-browning.
  • Add More Veggies: Bell peppers or cherry tomatoes can be added around the feta for a colorful twist.

Serving Suggestions

Serve this dish directly from the oven for a warm, inviting appetizer. Accompany it with fresh French bread, crostini, or even pita chips. It also pairs wonderfully with a glass of white wine or a light cocktail, making it an elegant starter for dinner parties or gatherings.

Nutritional Information

Here’s a quick overview of the nutritional content of this Baked Feta with Olives & Sun-Dried Tomatoes:

  • Calories: 280
  • Carbohydrates: 4g
  • Protein: 9g
  • Fat: 25g
  • Saturated Fat: 8g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 15g
  • Trans Fat: 0g
  • Cholesterol: 35mg
  • Sodium: 650mg
  • Potassium: 200mg
  • Fiber: 2g
  • Sugar: 2g
  • Vitamin A: 10%
  • Vitamin C: 5%
  • Calcium: 15%
  • Iron: 6%

This dish is a tasty appetizer that provides healthy fats and protein, with a touch of fiber from the olives and sun-dried tomatoes.

Storage and Leftovers

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat: To reheat, place in the oven at 350°F until warmed through, or microwave on low power. The flavors intensify after sitting, making it even more delicious the next day!

Creative Use of Leftovers: Crumble leftover baked feta over salads, use as a filling for wraps, or mix into pasta for a quick Mediterranean-inspired dish.

Frequently Asked Questions (FAQs)

Can I use marinated feta?
Yes, marinated feta works well and adds additional flavor to the dish.

What other vegetables can I add?
Cherry tomatoes, artichoke hearts, or roasted red peppers can be added to enhance the dish’s flavor and color.

Can I make this dish vegan?
To make it vegan, use a plant-based feta alternative and skip the cheese topping.

If you enjoy this Mediterranean-inspired dish, you might also like:

Conclusion

And that’s it! This Baked Feta with Olives & Sun-Dried Tomatoes is a quick and flavorful appetizer that brings the taste of the Mediterranean right to your table. Whether you’re hosting guests or treating yourself, it’s a simple dish that looks as impressive as it tastes. Give it a try and enjoy each savory, cheesy bite!

Leave a Comment