Baked Feta with Rosemary, Lemons, & Olives

Give me all the cheese.  Seriously I don't think that I've ever come across a cheese that I didn't like.  Oh and Feta, it's probably one of my absolute favorites.  I love the salty creaminess.  I love it crumbled over a salad, but I really love it baked with lemons, olives, and herbs best.  My husband and I had this appetizer all over Athens, usually served with pita bread.  It's so simple and so amazing.

Baked Feta with Lemon, Rosemary, & Olives

A delicious hot appetizer. Perfect with fresh pita bread or crackers.
prep time: 5 minscook time: 20 minstotal time: 25 mins


  • 1 block of good quality feta, about 10-12 ounces
  • 1/3 cup extra virgin olive oil
  • 1 large lemon
  • 2 tablespoons fresh rosemary
  • 1 cup Kalamata olives, pitted
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon freshly ground black pepper


  1. Preheat oven to 350 degrees
  2. In an ovenproof dish that you will serve from, add the feta cheese.
  3. Pour the olive oil and the juice from 1/2 of the lemon into the dish.  Quarter the remaining 1/2 of the lemon and place in the dish.
  4. Add the rosemary, red pepper, and the black pepper.
  5. Cook for 20-25 minutes until hot and bubbling.



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