Today, I’m thrilled to share a recipe that promises to transport your taste buds to the sunny Mediterranean coast with just a few simple ingredients and steps. “Mediterranean Baked Feta with Olives and Sun-Dried Tomatoes” combines rich, tangy feta cheese with the bold flavors of olives and sun-dried tomatoes, creating a dish that’s as delightful to the eyes as it is to the palate. Whether you’re hosting a party, looking for a quick yet impressive appetizer, or simply in the mood to indulge in some cheesy goodness, this recipe is perfect for you!
Who Should Try This Recipe?
This recipe is tailor-made for lovers of Greek and Mediterranean cuisine who appreciate the harmony of robust flavors in simple dishes. It’s ideal for anyone looking for a quick appetizer that doesn’t skimp on taste or those seeking a vegetarian option that’s sure to impress at any gathering. Its simplicity also makes it perfect for novice cooks wanting to try something new without much fuss.
Why You’ll Love This Baked Feta Recipe
Mediterranean Baked Feta with Olives and Sun-Dried Tomatoes is not just a dish; it’s an experience. The combination of creamy feta, briny olives, and sweet, tangy sun-dried tomatoes wrapped in a fragrant mix of herbs and olive oil results in a dish that is multi-dimensional in its flavors. It’s also incredibly versatile, serving as a wonderful starter, a side dish, or even a decadent topping for salads.
Ingredients:
- 8-ounce block feta cheese
- 1 cup pitted olives, drained
- ½ cup sun-dried tomatoes
- ⅓ cup olive oil
- 3 cloves garlic, thinly sliced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Kosher salt
- Fresh cracked pepper
- Fresh chopped parsley, for garnish
- Sliced French bread or crostini, for serving
Directions:
- Preheat the oven to 350 degrees Fahrenheit.
- Place the feta cheese in a small baking dish.
- Scatter the olives and sun-dried tomatoes around the feta.
- In a small bowl, combine the olive oil, sliced garlic, oregano, thyme, rosemary, and a pinch of salt and pepper.
- Pour the olive oil mixture over the feta, olives, and sun-dried tomatoes.
- Bake for 20 minutes, then switch to broil for 1-2 minutes to lightly brown the top.
- Garnish with chopped parsley and serve with sliced French bread or crostini.
Tips, Tricks, and Variations:
- Cheese Variations: If feta isn’t your favorite, try using Camembert or Brie for a creamier texture.
- Add Some Heat: Introduce chili flakes or a dash of cayenne pepper to the olive oil mix for a spicy kick.
- Extra Veggies: Feel free to add capers or artichoke hearts for more Mediterranean flair.
Storing Leftovers:
Any leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the oven or enjoy cold; the flavors are often even better the next day!
Pairing Suggestions:
Pair this dish with a crisp, dry white wine such as a Sauvignon Blanc or a light, refreshing rosé to complement the tangy and savory flavors. A chilled glass of ouzo also makes for a splendid accompaniment, enhancing the Mediterranean vibe.
FAQs:
Q: Can I make this recipe vegan?
A: Absolutely! Substitute the feta with a block of your favorite vegan cheese. Just check that it melts well.
Q: What are the best olives to use?
A: Kalamata olives are a great choice for their rich flavor, but any mix of green and black olives will do wonderfully.
Q: Can this be made ahead of time?
A: Yes, you can assemble the dish ahead and keep it refrigerated. Bake just before serving to enjoy it at its best.
Conclusion:
This Baked Feta with Olives and Sun-Dried Tomatoes recipe is more than just food; it’s a quick journey to the Mediterranean. Easy to prepare and universally pleasing, it’s a perfect dish to impress your guests without needing expert cooking skills. Try this recipe today and share your experience! Don’t forget to subscribe to our blog for more delicious recipes and culinary tips. Share this post and spread the joy of cooking!
More Recipe Suggestions:
Crispy Feta with Lemon Pepper Chicken and Rice
Roasted Potatoes with Baked Feta and Garlic
Mediterranean Spinach and Feta Cheese Crisps
Chicken in a Creamy Sun-Dried Tomato Sauce
Mediterranean with Baked Feta, Olives and Sun-Dried Tomatoes
Ingredients
- 8- ounce block feta cheese
- 1 cup pitted olives drained
- ½ cup sun-dried tomatoes
- ⅓ cup olive oil
- 3 cloves garlic thinly sliced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Kosher salt
- Fresh cracked pepper
- Fresh chopped parsley for garnish
- Sliced French bread or crostini for serving
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place the feta cheese in a small baking dish.
- Scatter the olives and sun-dried tomatoes around the feta.
- In a small bowl, combine the olive oil, sliced garlic, oregano, thyme, rosemary, and a pinch of salt and pepper.
- Pour the olive oil mixture over the feta, olives, and sun-dried tomatoes.
- Bake for 20 minutes, then switch to broil for 1-2 minutes to lightly brown the top.
- Garnish with chopped parsley and serve with sliced French bread or crostini.
