Baked Feta with Olives and Honey
This baked feta with olives and honey is truly the easiest and most impressive appetizer you can make. The combination of warm, creamy, and tangy feta with briny olives, garlic, herbs, and sweetness from the honey is just perfect. Pair it with some crusty bread to dip in the flavor-packed oil.
Servings: 6 people
Calories per serving: 268
INGREDIENTS
- 8 ounces feta cheese, block
- 6 ounces pitted olives, about 1 heaping cup
- 6 garlic cloves, smashed and peeled
- ½ lemon, cut into wedges
- ⅓ cup extra virgin olive oil
- 6 fresh thyme springs, tough stems removed and chopped
- 1 teaspoon zaatar
- 1 teaspoon aleppo pepper
- ¼ teaspoon fresh cracked black pepper
- 1 tablespoon honey, or more to taste
- 1 pinch flakey salt, optional
- Crusty bread or crackers, for serving
INSTRUCTIONS
- Preheat oven to 375°F. Whisk together the olive oil, fresh thyme, zaatar, aleppo pepper, and fresh cracked pepper.
- Place the olives, smashed garlic, and lemon wedges in a small oven-proof baking dish and pour the marinade over. Mix together until evenly coated.
- Pat dry the block of feta, then cover all sides with the marinade either by spooning it over or by dunking all sides in the baking dish. Make room in the center of the baking dish and place the block of feta in there. Spoon some marinade on top.
- Bake until the feta is softened and the sauce is bubbling. Carefully pull it out of the oven and drizzle the feta and olives with honey. Broil for about 3 minutes, or until the feta is golden and charred on the edges.
- Drizzle a little more honey to taste over the feta, sprinkle some flakey salt, and serve immediately with crusty bread or crackers.
NOTES
Serving suggestion: If you want to serve this appetizer with toasted bread, slice some crusty bread, drizzle with olive oil, and place on a small baking sheet. You can pop them in the oven next to the baking dish with feta and olives during the last few minutes of baking time until they're golden.
Storage: This appetizer is best enjoyed immediately while it's warm and the feta is creamy. Leftovers should be stored in an airtight container in the fridge up to 4 days. You can reheat them in the oven or crumble the feta with the olives and marinade and throw into a salad.
NUTRITION
Calories: 268kcal | Carbohydrates: 8g | Protein: 6g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 34mg | Sodium: 886mg | Potassium: 77mg | Fiber: 2g | Sugar: 3g | Vitamin A: 426IU | Vitamin C: 7mg | Calcium: 218mg | Iron: 1mg
Nutrition information provided is an estimate and may vary.
DID YOU MAKE THIS RECIPE?Mention @forksandfoliage or tag #forksandfoliage so I can see your delicious creations! And please don't forget to rate and comment below!