This Mediterranean-baked feta is officially my signature appetizer for dinner parties. Besides being super easy to make, each scoop is the perfect bite of warm and soft feta cheese with an herb-infused green olive and sun-dried tomato topping.
Mediterranean Baked Feta Is a Winning Appetizer
Baked cheese is all the rage, and I’m here for it. I love making this baked brie with cranberry sauce during the holidays. But this Mediterranean-baked feta is my go-to for any other time of year. It’s robust in flavor and requires very little effort – and who doesn’t love that? This simple dish represents my favorite style of cooking and it’s something you’ll find across all of my Mediterranean recipes. Here’s a few more things to love:
- It’s savory and satisfying: Unlike other Greek baked feta recipes that use fresh tomatoes doused in honey, this version focuses on savory briny flavors, which I’m confident you (and your guests) will love.
- It’s a star appetizer: It’s the perfect addition to a mezze platter (an assortment of small plates and nibbles) before dinner. Serve it with something crunchy or crisp, and watch your friends and family devour this delicious appetizer!
Mediterranean Baked Feta Ingredients
- Feta Cheese: This appetizer is all about the feta, so go for quality. If possible, grab a block of feta that is stored with brine. The liquid will protect the cheese from air exposure and prevent it from drying out over time.
- Pitted Olives and Sundried Tomatoes: I’m going for green Castelvetrano olives (my personal favorite) for a pop of color, but you could also mix them with kalamata olives.
- Olive Oil: Stick with a quality extra-virgin olive oil for a full-bodied flavor. I’ve linked my favorite brand in the recipe card below.
- Aromatic Seasoning: Fresh garlic, dried oregano, dried thyme, dried basil, and a pinch of red pepper flakes give this appetizer the perfect herbaceous touch.
- Garnish: Don’t skip the fresh parsley on top, it truly makes a difference in terms of flavor and presentation. It’s amazing how a little sprinkle of parsley amplifies Mediterranean dishes.
Find the printable recipe with measurements below.
How To Make Baked Feta
- First, prep the feta and topping. Place the feta cheese in a small baking dish. In a medium bowl, stir together the olives, sun-dried tomatoes, oil, garlic, oregano, thyme, basil, red pepper flakes, salt, and pepper.
- Second, top the feta. Pour the topping all over the feta making sure it’s fully coated in the oil, then push the majority of olives and sun-dried tomatoes to the side.
- Lastly, bake the feta and serve. Bake for 20 to 25 minutes at 350°F (175°C), until the feta is softened. I broiled the top for 2 to 4 minutes to achieve a golden color, but this step is optional. If you do, watch that you don’t burn the olives and sun-dried tomatoes. Then, garnish with freshly chopped parsley and serve it up with something to schmear the soft feta on. I’ve got a few ideas below.
Storage and Make-Ahead Tips
- To store leftovers in the fridge: I doubt you’ll have any leftovers, but if you do, store them in an airtight container for 3 to 4 days.
- To reheat: Place this back into a baking dish and bake in the oven at 350°F (175°C) until warm. Alternatively, you could microwave it in 20-second increments.
- To make ahead of time: Assemble the dish and bake it right before guests arrive or when you reach your destination. Alternatively, you can bake it and tuck it into a pre-warmed “hot bag” if you plan to bring it somewhere. The residual heat of the baking dish should keep it perfectly warm.
Your Questions Answered
- What can I serve with this? Baked feta tastes great with something crunchy like crostinis or pita chips. If you’re gluten-free like me, I love these gluten-free flatbreads. If you’re entertaining and would like to add a cocktail, this Aperol spritz, limoncello spritz, or red sangria is perfect.
- What size baking dish should I use? This recipe needs about an 8-inch baking dish (I’ve linked mine in the recipe card). But if you plan to make double, then you’ll need a bigger baking dish.
- Will it stay soft as it sits out? In my experience, the feta should stay soft for a bit after baking and resting at room temperature. But it will start to firm up again after an hour or so.
More Mediterranean Appetizers
- The Best Hummus: A classic Mediterranean dip everyone loves.
- Baba Ganoush: This smoky dip is a must during eggplant season.
- Tzatziki Sauce: The most refreshing cucumber dip!
- Whipped Feta with Roasted Tomatoes: Creamy feta with Italian flavors.
- Antipasto Skewers: Best antipasto ingredients on each stick!
If you make this Mediterranean baked feta recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Description
Video
Equipment
- Staub Oval Baking Dish My favorite baking dish for appetizers like this!
Ingredients
- 8 ounces block feta cheese
- 1 cup pitted olives, drained and halved
- ½ cup sun-dried tomatoes, drained and roughly chopped
- â…“ cup extra virgin olive oil
- 3 garlic cloves, minced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- pinch red pepper flakes
- kosher salt and freshly ground black pepper, to taste
- roughly chopped fresh parsley, for garnish
Instructions
- Place the feta. Preheat the oven to 350°F (175°C). Place the feta cheese in a small baking dish.
- Stir the topping. In a medium mixing bowl, add the olives, sun-dried tomatoes, oil, garlic, oregano, thyme, basil, red pepper flakes, salt, and pepper. Stir until well mixed.
- Top the feta. Pour the topping all over the feta making sure it's fully coated in the oil, then push the majority of olives and sun-dried tomatoes to the side.
- Bake the feta. Bake for 20 to 25 minutes, until the feta is softened. Optionally, turn on the top broiler for 1 to 2 minutes to lightly brown the top of the feta. Just watch that you don't burn the olives and sun-dried tomatoes. Garnish with freshly chopped parsley and serve with crostini or sliced cucumber.
Lisa’s Tips
- To store leftovers in the fridge: I doubt you’ll have any leftovers, but if you do, store them in an airtight container for 3 to 4 days.
- To reheat: Place this back into a baking dish and bake in the oven at 350°F (175°C) until warm. Alternatively, you can microwave in 20-second increments.
- For making ahead of time: Assemble the dish and bake it right before guests arrive or when you reach your destination. Alternatively, you can bake it and tuck it into a pre-warmed bag if you plan to bring it somewhere. The residual heat of the baking dish should keep it perfectly warm.
- I love serving the baked feta with these gluten-free flatbreads!
- I also just bought this olive jar with strainer, so that I don’t have to individually pick out olives again in the future (as seen in the video 😂).Â
Nutrition
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Behind-The-Scenes
This is one recipe that didn’t need a lot of testing as it was pretty perfect the first try. Love when that happens!
As I mentioned on the video above, one of the tweaks I made after the first try was to halve the olives. While whole olives look pretty in photos, let’s be honest, they’re impossible to spread and tend to take up the whole cracker. Bite-sized pieces are much better!
And heads-up, the quality of the feta really makes a difference in terms of how long it stays soft. I noticed that plastic-wrapped fetas, which typically have less moisture, firm up faster as the dish sits out. And fetas packaged in brine tend to stay softer longer. That’s key in terms of spreadability for as long as possible.
This was such an easy recipe and my friends are loving it so much that I’m already thinking of variations to it. But if you have any ideas, let me know, I’m all ears!
I made this for a birthday party gathering and it was a hit!!! I added some fresh rosemary to the dish for decoration & it infused a nice subdued flavor, yum😋
Glad this baked feta was a hit appetizer, Amy!
simple and delicious
I’m so glad you’re loving this baked feta, Riva!
This appetizer is absolutely divine.My guests could not get enough of ..Its a keeper!!! At the age of 83,I am about to have a shoulder replacement, and I will miss being in my kitchen for a while cooking and baking.My friends consider me a gourmet cook,A great complement.🤗
Hi Patty – Good luck with your surgery! But, happy to hear this baked feta was a hit :)
This is now my go-to appetizer whether I’m hosting at home or taking it to a friend’s house. It’s delicious, colorful, and easy to make – even with my basic cooking skills.
My friends and family are always exited to see it and it is usually devoured quickly! I purchased the baking dish shown in the picture. I’m so pleased that I did! I always have just the right dish for serving at home or taking to a party. Thanks, Lisa!
Hi Kitty – Thrilled to hear this baked feta has become a staple appetizer for you as well now!