Mediterranean Baked Feta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
261 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Mediterranean Baked Feta
Description
The Mediterranean Baked Feta recipe features an 8-ounce block of feta cheese placed in a baking dish and topped with a mixture of olives, sun-dried tomatoes, garlic, and a blend of dried herbs including oregano, thyme, and basil. Red pepper flakes add a mild heat, while extra virgin olive oil ensures the topping coats the cheese thoroughly. Baking at 350°F softens the feta so it becomes creamy without melting completely. Optionally broiling for a few minutes adds a light golden crust on top, enhancing the texture contrast with the soft interior.
The combination of briny olives and rich sun-dried tomatoes balances the feta's salty tang, making each bite flavorful and textured. This baked feta can be garnished with fresh parsley to add a bright herbal note. It is typically served warm alongside crostini or fresh cucumber slices, providing a refreshing counterpoint to the dish's richness.
For best results, bake the dish just before serving to enjoy the creamy texture. Leftovers can be stored refrigerated in an airtight container for a few days and reheated gently in the oven or microwave to maintain the soft consistency. This dish is also convenient to prepare ahead and rewarm before guests arrive, preserving its warm and inviting appeal.
Ingredients
- 8 ounces feta cheese block form
- 1 cup olive drained and halved, pitted
- ½ cup sun-dried tomatoes drained and roughly chopped
- ⅓ cup extra virgin olive oil
- 3 garlic minced, cloves
- ½ teaspoon oregano dried
- ½ teaspoon thyme dried
- ½ teaspoon basil dried
- pinch red pepper flakes
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- parsley for garnish, roughly chopped fresh
Instructions
- Place the feta. Preheat the oven to 350°F (175°C). Place the feta cheese in a small baking dish.
- Stir the topping. In a medium mixing bowl, add the olives, sun-dried tomatoes, oil, garlic, oregano, thyme, basil, red pepper flakes, salt, and pepper. Stir until well mixed.
- Top the feta. Pour the topping all over the feta making sure it's fully coated in the oil, then push the majority of olives and sun-dried tomatoes to the side.
- Bake the feta. Bake for 20 to 25 minutes, until the feta is softened. Optionally, turn on the top broiler for 1 to 2 minutes to lightly brown the top of the feta. Just watch that you don't burn the olives and sun-dried tomatoes. Garnish with freshly chopped parsley and serve with crostini or sliced cucumber.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheat the baked feta in a baking dish at 350°F (175°C) until warm, or use short microwaving intervals to avoid overcooking.
- You can assemble and bake this dish shortly before serving or pre-bake and keep warm in a bag with residual heat when transporting.
- Serve the baked feta with crostini or sliced cucumber to complement its creamy texture and savory topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 34mg | 11% |
| Sodium | 807mg | 34% |
| Potassium | 187mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 373IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 211mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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