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This Mediterranean Baked Feta is a warm, soft, and spreadable appetizer topped with an herb-infused mixture of buttery green olives and savory sun-dried tomatoes. It's incredibly easy to prepare and makes for a sophisticated addition to any dinner party or gathering.
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Halve the olives and chop the sun-dried tomatoes. → Mix the olives and tomatoes with garlic, olive oil, and dried herbs. → Place the feta block in a dish and cover with the prepared topping. → Bake at 350°F for 20-25 minutes until soft. → Garnish with parsley and serve with crackers or vegetables.
Halve the olives and chop the sun-dried tomatoes. → Mix the olives and tomatoes with garlic, olive oil, and dried herbs. → Place the feta block in a dish and cover with the prepared topping. → Bake at 350°F for 20-25 minutes until soft. → Garnish with parsley and serve with crackers or vegetables.
This Mediterranean Baked Feta is a warm, soft, and spreadable appetizer topped with an herb-infused mixture of buttery green olives and savory sun-dried tomatoes. It's incredibly easy to prepare and makes for a sophisticated addition to any dinner party or gathering.
Prepare the olives by halving them. You can use a knife, but tearing them in half with your fingers gives the dish a more rustic look.
Roughly chop the sun-dried tomatoes into bite-sized pieces and add them to the bowl with the olives.
Add minced garlic, olive oil, dried oregano, dried thyme, dried basil, red pepper flakes, sea salt, and black pepper to the olive mixture. Stir well until everything is evenly coated.
Place the 8 oz block of feta cheese in a small baking dish (around 8 inches or similar size).
Pour the olive and tomato topping over the feta. Use a spoon to gently push some of the topping to the sides so the feta can develop a bit of color in the oven.
Castelvetrano olives are recommended for their mild, buttery, and creamy sweet flavor.
Choose sun-dried tomatoes that look vibrant in color; avoid jars where the tomatoes look nearly brown.
Don't add too much salt, as the feta, olives, and sun-dried tomatoes are already quite briny.
You can briefly broil the dish at the end for extra color on top, but watch it closely to prevent the olives and tomatoes from burning.
For entertaining, you can prep the topping in advance and store it in the fridge until ready to bake.
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