RECIPES > Appetizers > Baked Feta with Olives & Tomatoes

Baked Feta with Olives & Tomatoes

Serve this baked feta with toasted baguette slices as an appetizer or even mix in pasta and create an easy and delicious meal. It is guaranteed to be a hit.


16 ounce block feta, drained

1 cup Sutter Buttes Citrus Herb Olives

1 cup chopped cherry tomatoes

1 garlic clove, thinly sliced

1/2 cup Sutter Buttes Fresh Harvest Garlic Olive Oil

1/4 teaspoon dried oregano

Pinch of red pepper flakes

1/4 teaspoon Sutter Buttes Himalayan Sea Salt

1/4 teaspoon black pepper

2 tablespoons Sutter Buttes Tuscan Dipping Herbs

Toasted baguette slices or pasta for serving


Step 1: Preheat the oven to 375 degrees F. Arrange a top rack in the oven 4-6 inches from the broiler.

Step 2: Place the feta in a small baking dish. The cheese should have some space around it for the olives and tomatoes.

Step 3: In a medium bowl, combine the olives, tomatoes and garlic. Then spoon them around the feta.

Step 4: Whisk together the olive oil, tuscan dipping herbs, red pepper flakes, salt and pepper in a small bowl. Pour the olive oil over everything in the baking dish.

Step 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.

Step 6: Sprinkle with dried oregano leaves before serving warm with toasted baguette slices or cooked pasta.

Arek KazmierczakBaked Feta with Olives & Tomatoes