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Baked feta block topped with black olives and chopped sun-dried tomatoes, creamy white cheese with golden edges

Mediterranean Baked Feta with Olives and Sun-Dried Tomatoes

Vegetarian baked feta with olives, sun-dried tomatoes, garlic and herbs, ready in 37 minutes and serving 6 at 260 calories per serving.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 260
Ingredients Method

Ingredients
  

  • 8 oz feta cheese 227 g; block
  • 1 cup pitted olives drained and halved
  • ½ cup sun-dried tomatoes drained and roughly chopped
  • ⅓ cup extra virgin olive oil
  • 3 garlic cloves minced
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp dried basil
  • red pepper flakes pinch
  • kosher salt and freshly ground black pepper to taste
  • fresh parsley roughly chopped, for garnish

Method
 

  1. Set oven to 350°F (175°C). Put the feta cheese into a small baking dish.
  2. In a medium mixing bowl, stir together the olives, sun-dried tomatoes, oil, garlic, oregano, thyme, basil, red pepper flakes, salt, and pepper until thoroughly combined.
  3. Spread the topping over the feta, ensuring it is completely covered with oil, then move most of the olives and sun-dried tomatoes to one side.
  4. Bake for 20 to 25 minutes, until the feta becomes soft. If desired, activate the top broiler for 1 to 2 minutes to lightly brown the feta's surface, watching closely to prevent burning the olives and sun-dried tomatoes. Sprinkle with freshly chopped parsley and serve alongside crostini or cucumber slices.