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Baked Feta and Olives
This baked feta and olive dish is the easiest way to transport yourself to a Mediterranean summer - no plane ticket required.
The briny flavors of the olives contrast perfectly with the creamy feta; but the special is the citrus zest. Served on warm, crusty bread, drizzled with honey. As they say in Greece: nóstimos.
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How to Make It
Ingredients
- ⅔ cup whole mixed olives
- 8 oz (227 g) block feta, drained
- 3 strips orange peel
- 2 strips lemon peel
- 1 tbsp fresh rosemary leaves, about 1 large sprig
- ¼ tsp chili flakes
- 3 tbsp extra-virgin olive oil
- 1 tbsp honey
- Crusty bread, for serving
Instructions
- Preheat oven to 450°F.
- Crush olives to remove pits. Then, tear in half or in quarters if very large (you will have about ½ cup pitted and torn olives).
- Break feta into large pieces, about 2-inches wide. Arrange feta in a small baking dish or oven-safe serving dish that is at least 2-cups in capacity. Scatter olives, orange peel, lemon peel, and rosemary leaves around feta. Sprinkle with chili flakes, then drizzle oil over top.
- Bake until warmed through and edges of feta are golden-brown, about 15 to 20 minutes. Carefully remove from the oven, then drizzle with honey.
- Serve hot or warm with crusty bread.
Kitchen Tips
To prepare ahead, assemble feta, olives, citrus peels, rosemary, chili flakes and oil in baking dish. Cover and refrigerate up to 2 days ahead. Bring to room temperature before baking or bake from cold, adding 5 minutes more bake time for the same results. Drizzle honey over top just before serving.
To double this recipe, assemble ingredients in a wide baking dish with at least 4 cup (1 L) capacity, like a pie dish. Bake a few minutes longer until all ingredients are warmed through.
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