Creamy + Melty Marinated Baked Feta and Olives | The Dish on Healthy
Creamy + Melty Marinated Baked Feta and Olives
15 mins prepServes 6
This recipe features creamy, melty marinated baked feta and olives, served with crispy crostini for dipping. It includes instructions for both a baked and non-baked version, offering a versatile appetizer perfect for entertaining.
1. Mix the extra-virgin olive oil, chopped fresh parsley, fresh or dry oregano or thyme, finely chopped preserved lemons (or fresh orange/lemon juice), and your choice of serrano chile/Italian peperoncino or red pepper flakes in a bowl until well combined. Add sea salt and black pepper to taste, though feta is often salty enough on its own.
2. You may chop the feta into cubes and add it to the brine, or simply place the blocks directly into the brine.
3. Cover the bowl and refrigerate for approximately 24 hours or overnight to allow the feta to marinate.
4. If you are not baking the feta, remove it from the fridge about 25 minutes before serving to allow the olive oil to return to its liquid form. Mix the brine with a spoon before serving.
5. If baking, preheat your oven to 400F (200C). Set aside some of the marinated brine in a separate bowl to use later.
6. Place the marinated feta in a baking dish. You can also add marinated olives or cherry tomatoes to the dish for baking.
7. Bake for approximately 30-35 minutes, or until creamy and melty.
8. Once baked, top the feta with fresh marinated olives and a drizzle of the reserved extra brine before serving.
9. Serve immediately with a side of crispy crostini, fresh pita, or crusty sourdough bread for dipping. Enjoy!
