4.9 from 108 votes
Mediterranean Baked Feta
Mediterranean Baked Feta is a warm, savory appetizer that highlights a block of feta cheese baked with olives, sun-dried tomatoes, garlic, and herbs in olive oil. As the feta softens in the oven, it absorbs the rich flavors, creating a creamy texture complemented by the tangy and slightly spicy olive and tomato topping. This dish is commonly served with crostini or sliced cucumber, making it suitable for sharing as a starter or a light snack.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
6
servings
Calories:
261 kcal
Course:
Appetizer
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 261
% 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.