Olive and Lemon Baked Feta

Oh hi, Olive and Lemon Baked Feta! With just a few ingredients and a blast of heat, a standard block of feta cheese is transformed into a luscious and creamy spread for pita wedges and vegetables. Pair it with our Rosemary and Clementine Sparkler, a mocktail with a herbaceous kick thanks to the combination of rosemary and juniper.

Olive and Lemon Baked Feta

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Course

Appetizers and Openers

Servings

10

Print Recipe

Ingredients

• 1 cup unsalted crushed tomatoes
• 1 garlic clove minced
• 1 tsp crushed red pepper flakes
• 8 oz sheep’s milk feta cheese
• 1 cup pitted green olives drained and halved
• 1 tbsp lemon zest
• 1 tbsp rosemary leaves coarsely chopped
• 1 tsp thyme leaves chopped
• 2 tbsp pine nuts
• 1 tsp extra-virgin olive oil
• freshly ground black pepper

Ingredients 1 cup unsalted crushed tomatoes 1 garlic clove minced 1 tsp crushed red pepper flakes 8 oz sheep’s milk feta cheese 1 cup pitted green olives drained and halved 1 tbsp lemon zest 1 tbsp rosemary leaves coarsely chopped 1 tsp thyme leaves chopped 2 tbsp pine nuts 1 tsp extra-virgin olive oil freshly ground black pepper

Course Appetizers and Openers Servings 10 Print Recipe

Instructions

1. Preheat oven to 400 F.
2. In small ovenproof dish, stir together crushed tomatoes, minced garlic, and red pepper flakes. Place block of feta cheese in middle of sauce and bake, uncovered, for 10 minutes.
3. Meanwhile, in bowl, stir together green olives, lemon zest, rosemary, thyme, pine nuts, and olive oil. Spoon mixture over and around feta cheese, return to oven, and bake until mixture is bubbly and cheese is warmed through, about another 10 to 15 minutes. Sprinkle with black pepper and serve straight from the oven alongside veggies, as well as pita and crackers (gluten free if desired).

Recipe Notes

Per serving: 97 calories; 4 g protein; 8 g total fat (4 g sat. fat); 3 g total carbohydrates (2 g sugars, 1 g fiber); 349 mg sodium