Warm, spoonable feta surrounded by briny olives, jammy sun-dried tomatoes, and herb-garlic olive oil—this is the easiest “wow” appetizer you’ll bake all year. Ten minutes of prep, one pan, and a golden, bubbling dish that begs for crusty bread, pita, or crisp veggies.
Why You’ll Love It
- Set-and-forget simple: Assemble, bake, and bring straight to the table.
- Bold Mediterranean flavor: Salty feta, fruity olive oil, lemon zest, oregano, and a hint of heat.
- Versatile: Serve as a dip, a salad topper, or toss with hot pasta.
- Make-ahead friendly: Prep the dish, then bake when guests arrive.
Ingredients
- 8 oz (225 g) block feta, drained (Greek sheep’s milk preferred)
- ½ cup mixed olives, pitted (Kalamata + green Castelvetrano are great)
- ⅓ cup sun-dried tomatoes in oil, sliced (plus 1–2 tsp of their oil)
- 1 cup cherry tomatoes, halved (optional but adds juiciness)
- 2–3 tbsp extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 tsp lemon zest + 1–2 tsp lemon juice
- ½ tsp dried oregano (or 1 tsp fresh)
- ½ tsp dried thyme (or 1 tsp fresh)
- ¼–½ tsp red pepper flakes (to taste)
- 1 tsp honey (optional, balances the brine)
- 1 tbsp capers, drained (optional)
- Fresh parsley or basil, chopped, for garnish
- Cracked black pepper (salt only if needed—feta/olives are salty)
To serve: Warm pita, crusty bread, crostini, or cucumber and bell-pepper sticks.
Time & Yield
- Prep: 10 minutes
- Bake: 15–20 minutes
- Finish (optional broil): 1–2 minutes
- Total: ~25 minutes
- Yield: 1 small baking dish, serves 4–6 as an appetizer
Step-by-Step
1) Prep the Dish
- Heat oven to 400°F (200°C).
- Place the feta block in a small ovenproof dish (6–8 inch / 15–20 cm).
- Scatter olives, sun-dried tomatoes, cherry tomatoes (if using), garlic, and capers around the feta.
2) Season & Oil
- Drizzle olive oil (and 1–2 tsp sun-dried tomato oil) over everything.
- Add lemon zest, oregano, thyme, red pepper flakes, a crack of black pepper, and honey if using.
3) Bake
- Bake 15–20 minutes, until the feta is soft and the edges just begin to brown and the tomatoes slump.
4) Optional Broil
- Switch to broil for 1–2 minutes for caramelized edges. Watch closely.
5) Finish & Serve
- Splash with lemon juice, sprinkle herbs, and gently spoon the garlicky oil over the feta.
- Serve immediately with warm pita or bread. Encourage guests to scoop or spread.
Nutrition (Approx. per serving, 6 servings)
~220–260 calories, 21 g fat, 5 g carbs, 7 g protein, sodium varies by brand of feta/olives.
Chef’s Tips
- Use a real block of feta: Pre-crumbled won’t melt into the same silky texture.
- Mind the salt: Taste before salting—olives and feta bring plenty.
- Garlic, not burnt: Keep cloves nestled in oil/tomatoes so they sweeten, not scorch.
- Warmer bread = better: Wrap pita/bread in foil and warm during the last 5–7 minutes of baking.
Variations & Twists
- Roasted Red Pepper & Artichoke: Add ½ cup roasted peppers and ½ cup quartered marinated artichokes.
- Herby Upgrade: Finish with chopped dill + mint for a bright, fresh pop.
- Spicy Harissa: Whisk 1 tsp harissa into the olive oil before drizzling.
- Citrus-Olive: Add thin orange peel strips and a few green olives for a fruitier profile.
- Pasta Toss: Break up the baked feta with 8–10 oz hot cooked short pasta; add reserved pasta water to gloss.
- Protein Boost: Top post-bake with torn prosciutto or flakes of oil-packed tuna.
Make-Ahead, Leftovers & Storage
- Make ahead: Assemble (without lemon juice/herbs), cover, and refrigerate up to 12 hours. Bake just before serving.
- Leftovers: Refrigerate airtight 2–3 days.
- Reheat: Warm in a 325°F (165°C) oven 8–10 minutes; splash with a bit of olive oil and lemon.
- Repurpose: Spread in a warm pita with arugula, or crumble over a grain bowl.
Serving Ideas
- Mezze board with hummus, tzatziki, cucumbers, and pickled onions.
- Over a farro or couscous salad with arugula and cucumbers.
- As a luxe toast: grilled sourdough + baked feta + honey drizzle + black pepper.
Why It Steals the Show
It’s the perfect contrast: creamy-salty feta, sweet-tart tomatoes, briny olives, and warm herbs in rich, garlicky oil. Zero fuss, maximum flavor—and a guaranteed crowd-pleaser whether it’s a weeknight nibble or the star of your mezze spread.