Baked Feta Appetizer

I fell in love with this baked feta appetizer because it’s creamy, tangy, and ready in just minutes. A block of feta bakes with olives, sun‑dried tomatoes, garlic, and herbs until warm and melty—perfect scooped with crostini.

Why You’ll Love This Recipe

I love how effortlessly flavorful this dish is—minimal ingredients, no-fuss assembly, and maximum taste. The feta softens and blends with juicy olives and sun‑dried tomatoes, all brought together by a drizzle of olive oil and fragrant herbs. It’s elegant but easy, ideal for entertaining or a cozy snack.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 8‑ounce block feta cheese

• 1 cup pitted olives (e.g. kalamata or mixed)

• ½ cup sun‑dried tomatoes, chopped

• 3 cloves garlic, thinly sliced or minced

• ⅓ cup olive oil

• ½ teaspoon dried oregano

• ½ teaspoon dried rosemary

• ½ teaspoon dried thyme

• Salt & freshly cracked black pepper, to taste

• Fresh parsley, chopped (for garnish)

• Crostini, bread slices, or pita chips for serving

directions

1. Preheat the oven to 400 °F.

2. In an oven-safe dish, nestle the block of feta in the center. Scatter olives, sun‑dried tomatoes, and garlic around it.

3. Drizzle olive oil evenly over the cheese and toppings.

4. Sprinkle dried oregano, rosemary, thyme, and a pinch of salt and pepper.

5. Bake for 20 minutes or until the feta is warm and creamy and the olives and tomatoes are bubbling. Optionally broil 1–2 minutes for a golden top.

6. Remove from the oven, garnish with fresh parsley, and serve immediately with crostini or pita chips.

Servings and timing

• Yields: about 6–8 appetizer servings (with crostini for dipping)

• Prep: ~5 minutes

• Bake: ~20 minutes

• Total: ~25 minutes

Variations

• Use fresh cherry tomatoes instead of sun-dried for a juicy twist.

• Add a pinch of crushed red pepper for heat.

• Replace olives with artichoke hearts or roasted peppers for variation.

• Use fresh herbs like thyme, oregano, or basil instead of dried.

storage/reheating

• Refrigerate cooled leftovers in an airtight container for up to 4 days.

• Reheat gently in a 350 °F oven until warmed through—revives the creamy texture.

FAQs

Can I use crumbled feta instead of a block?

I recommend using a block—the cheese melts into a smooth, scoopable centerpiece. Crumbled feta can work, but won’t have the same luxurious, spreadable texture.

What kind of olives work best?

I prefer kalamata or a mixed medley—they add briny depth and pair so well with feta and tomatoes.

Can I prepare this ahead?

Yes—I assemble the dish ahead of time, refrigerate it, then bake just before serving. Bring it to room temperature first for even baking.

Is this gluten‑free?

Absolutely—just serve with gluten‑free bread or veggie sticks for dipping.

Can I make it spicy?

Definitely! I’ll often add 1/4 teaspoon crushed red pepper or a few chili flakes before baking.

Conclusion

This baked feta appetizer has become my go‑to starter when I want something quick, tasty, and crowd‑pleasing. It takes only minutes to assemble, bakes into a melty, flavor-packed dip, and looks impressive on the table. Whether serving guests or enjoying solo with warmed bread, it’s a slice of Mediterranean comfort that never disappoints.

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