Ingredients
- Feta cheese block, preferably in brine: 8 ounces
- Kalamata olives, pitted: 1/2 cup
- Sun-dried tomatoes, oil-packed, drained: 1/4 cup
- Olive oil: 2 tablespoons
- Dried oregano: 1 teaspoon
- Red pepper flakes: 1/4 teaspoon (or to taste)
- Fresh rosemary sprig: 1 sprig
- Lemon zest: 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: Place the feta block in a small oven-safe dish or ramekin.
- Step 3: In a small bowl, combine the olives, sun-dried tomatoes, olive oil, oregano, red pepper flakes, rosemary sprig, and lemon zest. Mix well.
- Step 4: Pour the olive and sun-dried tomato mixture over the feta block, ensuring the feta is mostly covered.
- Step 5: Bake in the preheated oven for 15-20 minutes, or until the feta is softened and slightly melted, and the olive mixture is bubbling.
- Step 6: Remove from oven and serve immediately with crusty bread for dipping.
Notes
- Store leftover baked feta in an airtight container in the refrigerator for up to 3 days, ensuring it's submerged in some of its oil.
- To reheat, gently warm the baked feta in a low oven or microwave in short bursts to prevent it from becoming rubbery.
- Serve this delightful dish as an appetizer with toasted pita bread or as a flavor-packed topping for grilled chicken or fish.
- For extra flavor, marinate the olive and sun-dried tomato mixture for at least 30 minutes before baking to allow the flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American