I love a baked dip of any kind. This one is a little different.
In the summer, I gravitate towards super easy appetizers. I want to spend my time outside, hanging out with friends, watching fireworks and warding off mosquitos!
I love this particular appetizer because all it really requires in the work department is mixing a few things together. There’s so much balance in this dish; brightness, acidity, delicious fatty olives and some spice. It all results in a warm dip that’s perfect for spooning over a piece of warm bread. I usually like cold things in the summer, but this appetizer—while warm—is super light and refreshing.
Let me know if you try it!
Baked Feta with Olives and Cherry Tomatoes
- 1/2 cup extra-virgin olive oil
- 1/4 cup lemon juice (from 2 lemons)
- 6 ounces feta, torn into chunks
- 1/2 pint cherry tomatoes, halved
- 1 1/2 cups green olives, pitted
- 1/2 teaspoon crushed red pepper flakes
- 4 garlic cloves, peeled and smashed
- Preheat the oven to 350 degrees F. In a measuring cup, whisk together the olive oil and lemon juice. To a baking dish, add the feta chunks, cherry tomatoes, green olives, crushed red pepper, garlic cloves and pour the olive oil and lemon mixture over. Toss until combined.
- Transfer to the oven for about 30 minutes, until the cherry tomatoes have wilted slightly and everything smells fragrant. Serve warm with sliced bread.
Yield: Serves 4 to 6, as an appetizer
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.