Baked Feta with Olives, Sundried Tomatoes and Crispy Bread

I use Tasmanian Danish feta. It works really well for this. This is delicious with little effort and another bang out lunch for those busy work from home days. I baked half blocks separately to have individual plates for our lunch but place in a bigger dish if you want to serve as a starter for a dinner party. Enjoy 😊


1 block of feta

1/2 cup kalamata olives

1/2 cup sundried tomatoes

Sprig of fresh rosemary

Sprig of fresh thyme

4 cloves garlic

Black pepper and sea salt flakes to taste

Extra virgin olive oil

Bread of your choice, sliced

1 tbsp fresh thyme leaves

Lemon cheeks to serve

Fresh Italian parsley to serve


Pre heat the oven to 180C. Place the feta in a ovensafe dish and add the sprig of rosemary, sprig of thyme, garlic cloves and olives around the sides. Drizzle with olive oil. Season with a bit of pepper and salt and bake in the oven for 20 minutes.

While the feta is cooking prep your bread. Drizzle with olive oil, fresh thyme leaves and a sprinkle of sea salt flakes. I use smoked sea salt flakes. Remove feta from oven when the top is nice and golden and place the sliced bread in the oven to crisp up. Place near top of oven and keep an eye as they turn quite fast.

While the bread is cooking set up your feta by adding the cut sundried tomatoes and sprinkle with the fresh parsley. Serve warm with the bread and a good squeeze of fresh lemon juice. Enjoy 😊

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