Keto Baked Feta with Olives and Sun-Dried Tomatoes

By: Rabia

A warm, melty feta appetizer baked with olives, sun-dried tomatoes, and garlic — a Mediterranean-inspired dish that’s elegant, flavorful, and ready in under 30 minutes.

📝 Recipe Card

Servings & Timing

  • Prep Time: 5 minutes

  • Cook Time: 25–30 minutes

  • Total Time: 30–35 minutes

  • Yield: 4 servings

Dietary Badges
✅ Vegetarian
✅ Gluten-Free (with veggie dippers)
✅ Mediterranean Diet Friendly

Ingredients

  • Feta cheese block

  • Extra virgin olive oil

  • Mixed olives (Kalamata, green, or your choice)

  • Sun-dried tomatoes, chopped

  • Garlic, minced

Instructions

  1. Preheat oven to 375°F (190°C).

  2. Place feta block in a small baking dish.

  3. Drizzle with olive oil. Scatter olives, sun-dried tomatoes, and garlic around the cheese.

  4. Bake 25–30 minutes, until feta softens and turns golden.

  5. Serve warm with pita, crusty bread, or fresh veggies.

Notes

  • Oil-packed sun-dried tomatoes bring extra flavor; if using dry-packed, rehydrate in hot water first.

  • Best enjoyed fresh out of the oven.

  • Adjust toppings to taste — more garlic for punch, extra olives for saltiness.

🌟 Introduction

This baked feta with olives and sun-dried tomatoes is a simple but stunning Mediterranean appetizer. The feta softens into a creamy, salty spread, complemented by tangy tomatoes, briny olives, and fragrant garlic. It’s perfect for entertaining or as a cozy snack with warm bread.

👩‍🍳 Step-by-Step Cooking Guide

1. Prep the Dish

  • Place feta block in a baking dish.

  • Drizzle generously with olive oil.

  • Surround with olives, chopped sun-dried tomatoes, and minced garlic.

2. Bake

  • Bake uncovered for 25–30 minutes, until feta softens and edges turn slightly golden.

3. Serve

  • Bring to the table hot and melty.

  • Enjoy with pita wedges, crusty baguette slices, or crisp veggies.

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Tip: Drizzle extra olive oil from the pan over the bread for even more flavor.

🧀 Ingredient Details & Substitutions

  • Feta cheese → Use a full block, not crumbled. Sheep’s milk feta has the best tang. Can sub with goat cheese for creamier texture.

  • Mixed olives → Kalamata and green give a balance of tangy and mild flavors. Substitute with Castelvetrano for a buttery option.

  • Sun-dried tomatoes → Oil-packed are easiest; drain slightly before use.

  • Olive oil → Use a high-quality extra virgin oil for best Mediterranean flavor.

  • Garlic → Fresh minced garlic is key — roasted garlic cloves also work for a milder flavor.

🍽 Variations & Serving Ideas

  • Spicy Version → Add red pepper flakes or sliced fresh chili.

  • Herbed Feta → Sprinkle with oregano, thyme, or rosemary before baking.

  • Veggie Boost → Add roasted peppers or cherry tomatoes to the dish.

Serving Suggestions:

  • Pair with warm pita bread, crostini, or veggie sticks.

  • Serve as part of a mezze platter with hummus and tzatziki.

  • Complement with a crisp white wine or sparkling water with lemon.

🥡 Storage & Make-Ahead

  • Store: Refrigerate leftovers in an airtight container up to 3 days.

  • Reheat: Warm in the oven at 325°F (165°C) until soft again.

  • Make-Ahead: Assemble the dish up to 1 day in advance; bake just before serving.

⚖️ Nutrition (per serving, approx.)

  • Calories: ~220 kcal

  • Carbs: 4 g

  • Protein: 7 g

  • Fat: 19 g

✅ High in protein
✅ Rich in healthy fats
✅ Low-carb

❓ FAQs

Q: Can I use crumbled feta instead of a block?
A: A block is best for presentation and texture, but crumbles can work if baked in a small dish.

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Q: Can I make this dairy-free?
A: Try dairy-free feta alternatives — they won’t melt exactly the same but still give similar flavors.

Q: What if I don’t like olives?
A: Skip them or replace with roasted red peppers or artichoke hearts.

💬 Personal Note

This baked feta has become one of my go-to party starters — it feels gourmet but takes just minutes to prepare. The mix of salty, tangy, and garlicky flavors instantly transports me to a seaside café in Greece.

👉 Try it once, and it’ll become your new favorite appetizer — let me know what twist you add!

Rabia
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