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Warm, creamy Mediterranean Baked Feta with juicy tomatoes, briny olives, and fragrant herbs. A simple yet flavor-packed appetizer that comes together in just 25 minutes!
Type of Cuisine:
Medierranean
Prep Time: 5 minutes.
Cook Time: 25 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 block (8 oz) feta cheese | |
| 1/2 cup cherry tomatoes | |
| 1/3 cup mixed olives (such as Kalamata, Castelvetrano, or Cerignola) | |
| 2 tablespoons extra version olive oil | |
| 1/2 teaspoon dried oregano | |
| 1/4 teaspoon red pepper flakes | |
| 1 glove garlic, minced | |
| 1 tablespoon fresh parsley, chopped | |
| 1 tablespoon fresh mint , chopped | |
| 1 tablespoon fresh dill, chopped |
Preparation
1
Prep & Measure Your Ingredients
Gather and measure all your ingredients so everything is ready for easy assembly. Preheat your oven to 400°F (200°C).
Gather and measure all your ingredients so everything is ready for easy assembly. Preheat your oven to 400°F (200°C).
2
Assemble, Season & Drizzle
Place the feta block in the center of an 8-inch baking dish or oven-safe skillet. Surround it with cherry tomatoes and olives. Sprinkle with dried oregano, red pepper flakes, and minced garlic. Drizzle generously with extra virgin olive oil and a squeeze of fresh lemon juice. Transfer to the oven and bake for 20-25 minutes, until the tomatoes soften, the feta is warm, and everything is lightly golden.
Place the feta block in the center of an 8-inch baking dish or oven-safe skillet. Surround it with cherry tomatoes and olives. Sprinkle with dried oregano, red pepper flakes, and minced garlic. Drizzle generously with extra virgin olive oil and a squeeze of fresh lemon juice. Transfer to the oven and bake for 20-25 minutes, until the tomatoes soften, the feta is warm, and everything is lightly golden.
3
Finish with Fresh Herbs & Serve
Remove from the oven and top with chopped parsley, mint, and dill. Serve hot with pita, baguette, or as part of a mezze spread. Enjoy!
Remove from the oven and top with chopped parsley, mint, and dill. Serve hot with pita, baguette, or as part of a mezze spread. Enjoy!