Baked Feta with Oregano, Thyme, + Rosemary
Feta is a big deal in our house. Childhood memory: the look on a friend's face when my sister grabbed our block of feta from the fridge, pulled out a fork, and started going to town for breakfast. It was like garlic... we were never out of it, and it was used often.
This is a delicious recipe combining the briny, salty flavors of feta with mediterranean herbs and, in our case, sun-dried tomatoes and mixed Greek olives. If you don't like olives or sun-dried tomatoes, try roasting with tomatoes instead. Delicious!
Makes 8 Servings
- 8 ounce block feta (See Notes)
- 1 cup pitted olives
- 1/2 cup sun-dried tomatoes
- 1/3 cup olive oil
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- kosher salt and freshly ground pepper, to taste
- sliced French bread or crostini (See Notes)
1. Place feta in a small baking dish. Add olives and sun-dried tomatoes to the baking dish around the block of feta.
2. In another small bowl, combine olive oil, sliced garlic, oregano, thyme, rosemary, and a couple pinches of salt and pepper. Pour over the feta, olives, and sun-dried tomatoes.
3. Bake for 20 minutes and then broil for 1-2 minutes. Serve with sliced French bread or crostini.
- We recommend using the feta that comes as a block in brine. In general, feta stored this way is going to be much higher in moisture and will result in a creamier spread.
- The baked feta is Gluten-Free. Serve with Gluten-Free crackers to make the entire dish is Gluten-Free.