Throw this appetizer together in a breeze using just a handful of ingredients! Throw in a block of feta cheese and bake until creamy and warm, then enjoy with some crispy crostini!
Why love this Baked Feta Appetizer?
It’s easy and quick! Just throw in the ingredients in a baking dish and bake. Thinly slicing the garlic is the only prep work required for this baked feta.
You never have had feta like this before! Amazing flavors, and an indulgent texture, and this comes together in a heartbeat! The roasted olives, garlic, and sun-dried tomatoes in an olive oil marinade with warm feta will sweep you off your feet! No wonder why this has become my favorite go-to appetizer!
What You Need To Make This Baked Feta Appetizer
Feta: I prefer a block of Greek feta instead of the pre-crumbled stuff for the best flavor and texture. You are welcome to try other flavors, such as goat cheese or Brie cheese. You need 8 ounces of cheese in this recipe.
Pitted Olives: You can use the kind you prefer.
Sun-Dried Tomatoes: If you can, buy sun-dried tomatoes packed in oil in place of dried ones. You can use halved cherry tomatoes or diced red peppers if you are not a fan of sun-dried tomatoes.
Olive Oil: I recommend getting cold-pressed, organic, extra virgin olive oil.
Fresh Garlic: For a better, bolder flavor, use freshly minced garlic.
Dried Oregano, Thyme, and Rosemary: Or use Italian seasoning blends or fresh herbs instead.
How To Make Baked Feta Appetizer
Step 1: Add the feta, olives, and sun-dried tomatoes to a small baking dish or rimmed sheet pan around the block of feta.
Step 2: Whisk the olive oil, sliced garlic, oregano, thyme, rosemary, and a few pinches of salt and pepper, then drizzle this over the feta, olives, and sun-dried tomatoes.
Step 3: Pop in the oven for 20 minutes, then broil for a minute or two.
Step 4: Before serving, garnish with some fresh chopped parsley and enjoy with sliced French bread, crostini, crackers, or pita chips.
TIPS & VARIATIONS
I prefer a block of brine feta. Feta stored in brine gives the feta cheese extra moisture that helps increase the creaminess in this baked feta. Before baking, drain the brine.
You can use a regular block of feta if the block in brine is not available. This will give the same taste and texture. Crumbled feta would work, too but the presentation will be a little different, and the baking time would be less.
If you are not a fan of olives, you can roast the feta with grape tomatoes instead. Everything will be the same, except you are using tomatoes in place of olives! Or just omit the olives.
Go ahead and switch up the ingredients to suit your taste! My favorite variations are:
- lemon zest
- a drizzle of honey
- a squeeze of lemon juice
- sliced shallot
- sliced red onion
- red pepper flakes
- fresh basil leaves
- fresh thyme
Want to make this appetizer into pasta?
Make this appetizer into a main course! Simply toss in your favorite pasta. Cook the pasta and make sure to reserve half a cup of the pasta water. Directly to the baked feta, add the cooked pasta. Toss gently. As needed, add splashes of pasta water. This helps completely coat the pasta in the creamy baked sauce. To taste, season with kosher salt and fresh cracked black pepper.
Can I make this baked feta ahead?
Yes! Prep this a few hours in advance. Following the recipe, prep the feta and pop it in the oven when ready to serve.
How to store and reheat?
You can keep any leftovers in an airtight container in the fridge for up 5 days.
Reheat in 325 degrees oven until the baked feta is warmed through.
Does feta suppose to melt in the oven?
It only gets soft in the oven and does not melt, making the feta easier to spread.
BAKED FETA RECIPE
- ⅓ c. olive oil
- 8 ounces block feta
- ½ c. sun-dried tomatoes
- 3 cloves garlic thinly sliced
- 1 c. pitted olives, drained
- ½ tsp dried rosemary
- Kosher salt
- fresh cracked pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- sliced French bread or crostini
- fresh chopped parsley
- Set the oven to 350 degrees.
- To a small baking dish, add the feta, then the olives and sun-dried tomatoes around the feta.
- Whisk the olive oil, sliced garlic, oregano, thyme, rosemary, and a few pinches of salt and pepper in a small dish until combined.
- Over the block of feta, olives, and sun-dried tomatoes, drizzle the marinade.
- Bake at 350 degrees for 20 minutes, then broil for 1 to 2 minutes.
- Serve this delicious appetizer garnished with some fresh chopped parsley and enjoy with sliced French bread or crostini.