I’m always looking for a good appetizer to serve when guests come over. Cheeseboards are usually the first thing that come to mind, but during the springtime when the weather is still not turned into warm summer days, I prefer a hot appetizer, or something that’s slightly warm. This baked feta recipe is one that my whole family jumped over themselves to enjoy this past Sunday, and I think you’ll feel the same about it. It’s only four ingredients that are easily assembled into one serving dish and baked in the oven. It’s probably one of the simplest appetizers I’ve ever made and one of the tastiest too.
You only need a block of feta, a jar of sundried tomatoes in oil and a bottle of kalamata olives for the fun to begin. You add them to a oven-safe dish, and put a few fresh herbs on top — that’s it. To turn the cheese soft and warm, a bit of baking is required, but only about 20 minutes. Then, a quick trip under the broiler, so the cheese turns barely golden in places, then it’s time to serve. I chose a warm baguette alongside my cheese, but crackers of any kind would work just as well.
1 block of feta cheese (7-9 ounces) – about 6 x 6 and 2 inches thick
8 ounce jar of sundried tomatoes in oil – halves or julienned
7 ounces kalamata olives, drained
6 fresh thyme or oregano springs
- Preheat oven to 350 degrees. In an oven safe casserole or serving dish, add cheese. Pour sundried tomatoes in oil around edges and add drained olives.
- Sprinkle with sprigs of thyme. Bake in oven for 25 minutes. Turn oven temperature to broil and cook for 2-3 minutes, or until top of cheese is just barely golden in areas. *be careful not to burn tomatoes – don’t place closer than 12 inches from heating element.
- Serve with warm baguette or crackers. Enjoy!