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Baked Feta with Olives and Tomatoes

Baked Feta with Olives and Tomatoes

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 17-21 minutes
  • Total Time: 22-26 minutes
  • Yield: Serves 4


Looking for an easy appetizer? Serve this baked feta with tomatoes and olives warm from the oven with toasted baguette slices or crackers. It is guaranteed to be a hit.


  • 16 ounce block feta, drained
  • 1 cup assorted olives, pitted or with pits
  • 1/3 cup chopped marinated roasted tomatoes
  • 1 garlic clove, thinly sliced
  • 1/4 cup olive oil
  • 1/4 teaspoon dried oregano
  • Pinch of red pepper flakes
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Chopped fresh parsley and oregano leaves
  • Toasted baguette slices or crackers for serving


  1. Preheat the oven to 375 degrees F. Arrange a top rack in the oven 4-6 inches from the broiler.
  2. Place the feta in a small baking dish. The cheese should have some space around it for the olives and tomatoes.
  3. In a medium bowl, combine the olives, tomatoes and garlic. Then spoon them around the feta.
  4. Whisk together the olive oil, oregano, red pepper flakes, salt and pepper in a small bowl. Pour the olive oil over everything in the baking dish.
  5. Bake the feta for 15-18 minutes, until it just starts browning at the edges. Turn on the broiler, and brown the top of the cheese, about 2-3 minutes.
  6. Sprinkle with chopped parsley and oregano leaves before serving warm with toasted baguette slices or crackers.