Baked Feta
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This Baked Feta is warm, salty, creamy, sweet, and savory all in one perfect bite. Juicy tomatoes, briny olives, fragrant herbs, rich olive oil, and a drizzle of honey transform a simple block of feta into a showstopping appetizer that takes only minutes to prep. It’s the ideal no-stress “company’s coming” dish that tastes like it came straight from a fancy wine bar.
Table of Contents
WHY YOU’LL LOVE THIS BAKED FETA DIP
- Minimal prep that delivers big on flavor.
- Salty, sweet, savory, and oh-so creamy.
- Elegant enough for guests, cozy enough for a night in.
- Perfect for snacking, but can be made into a meal.
- Change up the flavor with different herbs, veggies, or hot honey.
Baked Feta
Confession time. I am the only person in my house who loves feta… and honestly, I’m thrilled about it. That means more baked feta for me, and I’m not sharing 😜
This dish is my love language to myself. It’s melty. It’s salty. It’s sweet. It’s tangy. It’s basically the Mediterranean version of a hug-in-a-baking-dish.
And it looks so fancy that people assume you spent hours prepping it, when really, you tossed everything into a dish and walked away.
Serve baked feta dip at a party and watch everyone hover around it. Serve it at home and enjoy the luxury of eating half of it straight from the dish. No judgment here!
INGREDIENT NOTES
- Feta: Use a full-fat block, not crumbles. It melts so much better, and the texture is unmatched.
- Cherry Tomatoes & Kalamata Olives: Pit the olives and halve the tomatoes. The combo is salty, sweet, and tangy all in one!
- Honey: Balances the brininess of feta cheese baked with olives beautifully.
- Garlic: Rough chop (don’t mince) fresh garlic to prevent burning. Avoid the jarred or squeeze-bottle stuff for this recipe.
- Herbs: Fresh thyme adds brightness, while dried oregano deepens the Mediterranean flavor.
- Kosher Salt: Use sparingly. Feta and olives are naturally salty.
VARIATIONS
Extra Sweetness: Scatter thinly sliced red onions or shallots around the cheese.
Herb Swap: Try rosemary or basil instead of thyme.
Spicy-Sweet Kick: Drizzle with hot honey instead of regular honey.
Veggie Boost: Add roasted red peppers or artichoke hearts.
Extra Hearty: Surround the cheese block with canned (or soaked) chickpeas before baking.
SERVING SUGGESTIONS
- Simple Snack: Pair this feta bake with crusty bread, crostini, crackers, or pita chips.
- Mediterranean Entertaining: Add to a charcuterie or mezze board with hummus or baba ganoush.
- Easy Meal: Serve alongside lemon herb chicken, roasted potatoes, or a Greek salad.
- Carb Lovers: Spoon over warm pasta for a quick creamy sauce.
- Next-Day Munching: Use leftovers as a spread for sandwiches or wraps.
BAKED FETA RECIPE FAQ
It must be a full-fat block to get the right texture, and a higher-quality brand will deliver the best flavor. Also, Greek feta cheese baked with a good-tasting olive oil will be noticeably better.
Yes, you can make a double batch in a larger baking dish or simply bake two dishes side-by-side for easy sharing. Keep an eye on the texture as you may need to bake a few minutes longer.
Feta has low moisture and high acidity, which means it won’t melt the same way as other cheeses. Instead, it will soften and become incredibly creamy in the center (similar to baked brie), making it perfect for scooping.
Absolutely! Transfer everything to an airtight container and refrigerate for 3 days. When you’re ready to reheat, return baked feta dip to the oven for 15-20 minutes at 400°F until warmed through.
Baked feta looks effortless because it is effortless. But after testing this many times, I learned one key trick: use a small dish so the ingredients stay close together.
This keeps the tomatoes juicy, the olives flavorful, and the feta melting into a soft, scoopable texture instead of drying out.
And another big tip: broiling at the end gives this feta bake that restaurant-style golden top. Skip it and you miss half the magic.
DONNA’S PRO TIPS
- Use a block of feta, not crumbles, for the best melt.
- Pit olives for easier snacking.
- Keep ingredients snug in a small dish for the best texture.
- Always drizzle honey after baking so it stays bright and fragrant.
- Watch closely when broiling so the feta doesn’t scorch.
- Serve immediately for the creamiest texture.
- Use crusty bread to scoop up every drop of that olive oil tomato goodness.
TOOLS NEEDED
- Small Round or Square Baking Dish: To keep everything snug but not overcrowded.
- Measuring Cups and Spoons: Accuracy matters for flavor balance.
- Cutting Board and Knife: For slicing tomatoes and chopping garlic.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Warm, creamy, melty feta baked with tomatoes, olives, garlic, herbs, and honey.
- Minimal prep, big flavor, and gorgeous presentation.
- Perfect for parties or a cozy night in.
- Use a block of feta, not crumbles, for the best melt.
- Broil at the end for golden, caramelized magic.
- Serve immediately with crusty bread and enjoy every bite.
Baked Feta
Ingredients
- 8 ounces feta cheese, block-style
- 1/2 cup cherry tomatoes, halved (about 5–6 ounces)
- 1/2 cup pitted kalamata olives
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, chopped
- 1 tablespoon honey
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh ground black pepper
- 1 tablespoon honey
Instructions
- Preheat the Oven & Prep the Dish: Preheat the oven to 400°F. Pour 3 tablespoons extra virgin olive oil into a small round or square oven-safe baking dish and tilt the dish to coat the bottom evenly.
- Assemble the Ingredients: Place the 8 ounces feta cheese block in the center of the baking dish. Scatter the halved 1/2 cup cherry tomatoes and 1/2 cup pitted kalamata olives in the dish around the feta. Sprinkle the 3 cloves garlic, 1/4 teaspoon dried oregano, 1 teaspoon fresh thyme leaves, 1/4 teaspoon kosher salt, 1/4 teaspoon red pepper flakes and 1/8 teaspoon fresh ground black pepper evenly over the entire dish so every bite gets flavor. Drizzle 1 tablespoon honey over the feta and vegetables.
- Bake: Bake for 25 minutes, until the feta is softened and the tomatoes are juicy and starting to burst.
- Broil: Switch the oven to broil and cook for 2 minutes to lightly caramelize the top. Watch closely so it doesn’t scorch.
- Finish & Serve: Remove carefully from the oven and drizzle with 1 tablespoon honey. Serve immediately with crusty bread, crostini, crackers, or fresh veggies.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
