Ingredients
8-ounce block feta cheese
1 cup pitted olives, drained
½ cup sun-dried tomatoes, preferably oil-packed, drained and chopped
⅓ cup olive oil
3 cloves garlic, thinly sliced
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried rosemary
Kosher salt, to taste
Fresh cracked pepper, to taste
Fresh chopped parsley, for garnish
Sliced French bread or crostini, for serving
Préparations
Preheat the Oven:
Preheat your oven to 375°F (190°C). This temperature will gently warm the feta and allow it to take on the flavors of the accompanying ingredients.
Prepare the Feta:
Place the block of feta cheese in the center of a small baking dish. You can use a ceramic or glass dish that is just big enough to hold the cheese and toppings snugly.
Add Toppings:
Scatter the pitted olives and chopped sun-dried tomatoes around and on top of the feta cheese. Distribute the thinly sliced garlic evenly over the cheese and other ingredients.
Drizzle the olive oil over the entire dish, making sure to coat the cheese and toppings. This will help infuse flavor into the cheese and keep it moist during baking.
Season:
Sprinkle the dried oregano, thyme, and rosemary over the cheese and toppings. Season with kosher salt and freshly cracked pepper to taste. Be moderate with the salt, as feta and olives already contain salt.
Bake:
Place the baking dish in the preheated oven and bake for about 15-20 minutes, or until the feta is softened and the olives and sun-dried tomatoes are heated through
Garnish and Serve:
Once baked, remove the dish from the oven. Garnish with freshly chopped parsley for a fresh, colorful finish.