Description

A thick block of feta cheese baked until meltingly soft, surrounded by a bubbling mixture of olive oil, garlic, olives, and sun-dried tomatoes. Finished with a bright squeeze of fresh lemon juice, this warm, briny appetizer comes together in minutes and is completely irresistible when scooped up with toasted bread.

Ingredients

Scale

The Feta and Topping

1 (8-ounce / 225g) block feta cheese, drained
¾ cup (100g) pitted mixed olives (such as Kalamata and Castelvetrano), halved
⅓ cup (50g) oil-packed sun-dried tomatoes, drained and roughly chopped
¼ cup (60ml) extra-virgin olive oil
2 large garlic cloves, smashed and roughly chopped
1 teaspoon dried oregano
½ teaspoon grated lemon zest (from about 1 small lemon)
¼ teaspoon crushed red pepper flakes

For Serving

1 tablespoon fresh lemon juice
2 tablespoons roughly chopped fresh parsley
Toasted baguette slices, pita wedges, or cucumber rounds

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Instructions

Prepare the feta: Preheat the oven to 400°F (200°C). Remove the feta from its packaging, pat it completely dry with a paper towel, and place it in the center of a small, shallow baking dish (an 8-inch oval or small cast-iron skillet works well).
Mix the aromatics: In a small bowl, combine the halved olives, chopped sun-dried tomatoes, olive oil, smashed garlic, dried oregano, lemon zest, and red pepper flakes. Toss well until everything is evenly coated in the oil.
Dress and bake: Spoon the olive and tomato mixture directly onto and around the block of cheese. Bake for 15 to 18 minutes, or until the feta is deeply softened, yielding to a gentle press, and the surrounding oil is vigorously bubbling. If you prefer a slightly charred top, turn the broiler to high for 1 to 2 minutes, watching carefully so the garlic does not burn.
Garnish and serve: Remove the dish from the oven. Immediately drizzle the hot cheese with the fresh lemon juice and scatter the chopped parsley over the top. Serve warm directly from the baking dish.

Notes

Why It Works

Baking at a slightly higher heat (400°F) softens the feta rapidly without causing it to split or become rubbery.
Smashing and roughly chopping the garlic, rather than mincing it, infuses the oil with flavor while preventing the garlic bits from burning in the hot oven.
Adding lemon zest to the oil before baking releases its essential oils, while finishing with fresh lemon juice cuts through the rich, salty profile of the cheese and olives.

Common Pitfalls to Avoid

Using crumbled cheese: You must use a solid block of feta. Crumbled feta is coated in anti-caking agents and will dry out rather than melting smoothly.
Skipping the pat-dry: Feta holds a lot of moisture. If you don’t pat it dry before baking, it will release water into the dish and dilute the olive oil.
Burning the toppings: If you choose to broil the dish at the end, do not walk away. Sun-dried tomatoes and garlic can turn bitter and burn in under a minute under direct heat.

Variations

Add fresh tomatoes: Toss a handful of halved cherry or grape tomatoes into the olive mixture before baking for a juicier, saucier dip.
Herb swap: Replace the dried oregano and fresh parsley with a sprig of fresh rosemary during baking and fresh basil for the finishing garnish.

Allergy Alert

This recipe contains dairy.

Calories: 215 | Total Carbs: 5g (Fiber: 1g, Sugar: 1g) | Fat: 19g (Saturated: 6g) | Protein: 6g | Sodium: 580mg

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

Nutrition

Serving Size: About 2 tablespoons topping with feta
Calories: 215
Sugar: 1g
Sodium: 580mg
Fat: 19g
Saturated Fat: 6g
Carbohydrates: 5g
Fiber: 1g
Protein: 6g