This is an easy, yet impressive, appetizer to put together at the last minute. The Greek flavors and brininess of the olives combine so well with the creaminess of the baked feta, and it scoops right onto crackers or toasted crostini from the baking dish.
Make this No-Fuss Baked Feta for your next book club, game night, holiday gathering or just to kick off an evening of self care. I used Pearls Specialties olives, but any mixed medley of olives will work. There are no fancy tricks to this one, but the Mediterranean flavor bomb that comes from the oven will fill your kitchen with a beautiful aroma while feeding your guests with a quick bite they won’t soon forget.
Ingredients
- 8-ounce block feta cheese
- 6.3-ounce jar of Pearls Specialties Pitted Medley Greek Olives, drained
- ⅓ cup sun-dried tomatoes in oil
- 2 cloves garlic, chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Pinch of red pepper flakes
- 3 tablespoons olive oil
Instructions
Preheat oven to 350 degrees F. Add a block of feta cheese to the center of a baking dish.
Pour olives into the dish, surrounding the feta. Top with sun-dried tomatoes and chopped garlic.
Combine spices and sprinkle over the dish, going heavy onto the cheese. Drizzle everything with olive oil.
Bake for 22 minutes until cheese is toasty. Let rest for a few minutes and serve with crackers or sliced baguette. Optional: Once baked, stir everything together in the baking dish before serving.
