I have made this recipe, exactly as written, so many times! It’s elegant, easy, and satisfies so many cravings at once. It’s one of my go-to party appetizers, and a weeknight treat along with a crusty sourdough. Thanks so much for sharing this recipe 🙂 ~Miranda
baked feta cheese is an unexpectedly delicious appetizer
I have a feeling once you try this unusual baked cheese appetizer you’ll return to it again and again. You’ll get lots of appreciation from your friends, that’s for sure, and nobody will be expecting it. When it’s baked, the feta takes on an entirely different personality ~ the cheese not only gets warm, it softens and becomes less crumbly, a little more spreadable. And if you haven’t tried imported sheep’s milk feta, you’re in for a treat, the flavor is so much better. Bake this for your next gathering and watch it disappear!
This baked feta isn’t non-caloric, but it tastes heavenly, and those are relatively healthy calories from lower fat sheep’s milk cheese and extra virgin olive oil.
what you’ll need to make baked feta
The Mediterranean flavors really shine in this simple dish. Notice there’s no salt on this list, the feta is plenty salty.
- a block of feta cheese ~ look for sheep’s milk feta, the flavor is superior.
- mixed olives ~ I like to gather a mix of types for this dish, and ideally they should not be pitted, again for best flavor. If you’ve got a local market with an olive bar, that’s ideal, just grab what you need. Note: warn diners that you are serving olives with the pits inside, and provide a discreet dish for the discarded pits.
- olive oil ~ normally I don’t cook with extra virgin olive oil, I save it for raw uses like drizzling and salad dressings, etc., but I make an exception in this case.
- fresh lemons ~ regular or Meyer lemons will work.
- fresh rosemary ~ it’s beautiful and the piney flavor is perfect here.
- fresh cracked black pepper ~ start with whole peppercorns, the difference is amazing.
- hot pepper flakes ~ adds the finishing touch to baked feta.
what happens when you bake feta?
baking transforms the 3 main ingredients in magical ways:
- the cheese, as I said above, mellows and softens. Note, it doesn’t actually become spreadable like a cream cheese, but it does soften.
- the olives undergo a similar transformation to the cheese, and they become soft and juicy. They’re so good you can serve them all by themselves as a super easy appetizer, see my roasted olives recipe for details.
- even the lemons become pliable and release their juice into the warm olive oil ‘sauce’ in your baked feta.
what is feta cheese?
- Feta is a Greek cheese made with sheep’s milk, or sheep’s milk and goat’s milk.
- The cheese is made in blocks, and stored in brine. Its texture is crumbly and its flavor is sharp and salty.
- Legally, feta cheese is only made in certain areas of Greece, but other feta-type cheeses are made in other parts of Europe, and in the US.
the difference between Greek feta and American feta
Greek feta cheese is made from sheep’s milk, or a combination of sheep’s and goat’s milk. It has a tangy, salty, and creamy flavor and a crumbly texture. Greek feta is protected by EU law and can only be called feta if it is made in Greece using traditional methods.
American feta cheese is typically made from cow’s milk, or a combination of cow’s and goat’s milk. It may also be produced using different methods, such as using microbial rennet instead of animal rennet.
Greek feta has a tangier, saltier flavor and crumbly texture, while American feta is milder and creamier in flavor and texture.
is baked feta healthy?
- Feta cheese is lower in fat and calories than most other cheeses, and is healthy if you don’t gorge on it!
- The flavor is sharp and a little goes a long way…it makes a big impact in recipes and salads, etc., without adding a lot of fat.
- Feta is somewhat salty, so stick to about an ounce serving size if you’re watching your sodium.
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Baked Feta Cheese with Olives, Lemon and Rosemary
Video
Ingredients
- 10 ounce block of sheep's milk feta Note: the amount of cheese can vary, that's fine. If your block is very thick you may want to slice it in half through the middle so you have 2 thinner slabs.
- 1/2 cup extra virgin olive oil
- juice of 1/2 large lemon
- 1 1/2 cups mixed olives
- 3 Tbsp fresh rosemary leaves
- 1/2 tsp red pepper flakes
- a few coarse grindings of black pepper
Instructions
- Preheat oven to 350F.
- Put the feta in a gratin dish or other small ovenproof dish that you will also use for serving.
- Pour the olive oil into the dish, followed by the lemon juice. Arrange the olives around the cheese, with the rosemary. I quarter the squeezed lemon half and throw that in as well. Sprinkle the red and black pepper over all.
- Bake for about 20 minutes, or until hot and bubbling. I loosely laid a sheet of foil over mine. You can finish under the broiler if you like for a little charring effect.
- Serve hot with toasted bread.
Notes
- Add a handful of shrimp and make this a meal!
- Try fresh thyme instead of rosemary.
- You might try cutting the feta in large cubes instead of baking it brick style.
- I’m dying to try this baked feta with my Romesco Sauce.
Nutrition
more feta cheese, please!
- Feta is perfect for crumbling on salads, like I do on my wheat berry salad or my chopped asparagus salad.
- The cheese can be a more assertive ingredient in a salad when you slice it into small chunks, as in an Israeli or Greek salad.
- Feta cheese absorbs flavors well, and can be marinated. I make a grapefruit and rosemary marinated feta.
- Feta cheese can be whipped or blended into a dip, see my crudites with fire feta for inspiration.
- Add it to your next cheese board or appetizer platter.
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Will this be just as good at room temperature? I’d like to take it to a party this weekend if it would be good when it’s not hot. It looks divine and I adore roasted olives!
Well, I can’t really say because I haven’t tried it, but I do think it would be best at least warm, Nancu, because the cheese gets nice and soft when it’s heated. If you were to serve it at room temp the cheese would just be firmer, I guess. You might arrive at the party a little early and pop it in the oven!
This sounds awsome, I will definitely make this.
Thanks…..
Let me know how you like it Bob 🙂
I love these Mediterranean flavors, such a perfect appetizer idea!
I always believed in giving your products to another country and with a fresh kind of thinking is cooked better than ever! This is you, Sue!
By the way, a lazy dinner is exactly as per recipe, plus a couple of tomato slices and a hot pepper. Now you have your veggies, and the dish is called bouyourdi . Put under the microwave’s grill for a few minutes and ready for the night movie!
I can’ t wait to try that, thanks Alexandra!
Uhhhh…I can’t wait to try this! You make amazing dishes. apps and desserts. Also, your photos are incredible. Thanks so much for spending the time doing all of this! Such a treat for us. I was wondering if you might have an olive oil brand that you can recommend.
When I’m in the supermarket I generally buy a medium priced extra virgin, and I make a point to change brands just to try everything, but my favorite olive oil is a company that I’ve teamed up with in the past, O Olive Oil. They make incredible stuff, here’s a link to one of the features I did about them a while back ~ https://theviewfromgreatisland.com/american-artisans-o-olive-oil-and-vinegar/
What a fantastic idea! Taking this to my next Womens’ group! Yum! Pinning!
God Gracious ! Feta prepared the best way possible ¨!
Hi Sue,
I was wondering what kind of feta did you use? Greek? Was it sold in a brine?
Thanks.
Yes Eleanor, it was Bulgarian sheep’s milk feta, sold in brine. I just updated the recipe to add that, thanks.
although you can use any feta you like 🙂
Sue, is the Bulagarian Feta less salty than the Greek? I love feta and I love salt but it’s pretty salty, even for me.
The Bulgarian feta is pretty salty, too, Cathy. I usually treat it like a condiment for that reason. This dish does use a big chunk of it, I know, but I found that the baking in oil and then spreading on toasted bread really cut the impact of the salt for me.
This is totally my kind of appetizer Sue! I love the Mediterranean flavors! Bet it disappears fast!
In the blink of an eye 😉