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Baked Feta Cheese and Olives in white oval baking dish with serving knife surrounded by grilled bread slices.
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5 from 1 vote

Baked Feta Cheese and Olives

This Baked Feta Cheese and Olives appetizer captures the essence of Mediterranean cuisine with a harmonious blend of tangy feta, lemon, briny olives, and aromatic herbs. This simple yet luxurious appetizer is as bold as it is inviting!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizers and Snacks
Cuisine: Greek, Mediterranean, Mediterranean / Middle Eastern
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 4
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • 1 package (11 to 12-ounce) feta cheese in brine drained (drained weight 7-8 ounces)
  • 1/2 cup extra-virgin olive oil
  • 1 large lemon half juiced yielding 1-2 tablespoons, the other half cut into wedges for serving
  • 1/2 teaspoon crushed red pepper flakes or to taste and tolerance
  • 3 cloves garlic finely chopped
  • 1/4 cup julienned sun-dried tomatoes oil-packed
  • 1/2 cup Castelvetrano olives (generous)
  • 1/2 cup Kalamata olives (generous)
  • 5 caper berries
  • 1 sprig each fresh rosemary, thyme and oregano leaves removed, plus a few extra small sprigs for garnish
  • Crostini or crusty French bread for serving

Instructions

  • Preheat oven to 375 degrees.
  • Place the drained feta cheese in a small baking dish. Pour the olive oil and lemon juice over the cheese.
  • Place the crushed red pepper flakes, garlic and sun-dried tomatoes around the feta cheese in the baking dish so it's submerged into the olive oil.
  • Top with olives and caper berries.
  • Top with herb leaves.
  • Bake for 25 minutes or until the oil is gently simmering and the cheese is 145 degrees in the center. (Not a food safety issue; it just means the cheese is heated through in the center.)
  • Serve with crostini or crusty French bread.

Notes

SUBSTITUTIONS:
  • You can substitute dried oregano for the fresh, but I recommend using fresh rosemary and thyme.
TIPS:
  • Place the dish under the broiler for 1 to 2 minutes to add extra color to the cheese.
  • Use leftover feta cheese on salads.
MAKE AHEAD:
  • This Baked Feta Cheese and Olives can be assembled 24 hours before and refrigerated.
  • Let the baking dish sit at room temperature for 30 minutes or so before placing in a hot oven.

Nutrition

Serving: 1 | Calories: 315kcal | Carbohydrates: 6g | Protein: 1g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Cholesterol: 0.2mg | Sodium: 571mg | Potassium: 175mg | Fiber: 2g | Sugar: 1g | Vitamin A: 324IU | Vitamin C: 22mg | Calcium: 35mg | Iron: 1mg