Baked Feta With Roasted Red Peppers & Olives

I just took baked feta to a whole new level with my roasted red pepper tomato sauce and olives!

This baked feta recipe is the perfect Greek-style appetizer for any occasion. Creamy feta cheese is baked until warm and soft in a rich, savory tomato and roasted red pepper sauce, topped with olives and fresh basil. Serve it with crusty bread, pita, or fresh veggies for a Mediterranean appetizer that’s quick, easy, and always a crowd-pleaser.

Baked feta went viral a few years ago, so I know you’ve seen quite a few recipes. However, I’ve taken it to the next level. I kicked it up by using my delicious roasted red pepper tomato sauce, meaty olives, sweet and tangy balsamic glaze, and fresh herbs. It’s perfect for mezze platters, wine nights, or holiday gatherings because everyone’s going to love it.

Why is this the perfect appetizer?

Sweet, savory, tangy,

Garlicky, fresh, herby,

Roasted red pepper

Tomato sauce topped with

Warm, creamy, salty feta,

Briny olives, sweet basil, &

Sweet, intense balsamic

Vinegar glaze.

What do I need to make this appetizer?

Roasted red pepper tomato sauce -I used one batch of homemade roasted red pepper tomato sauce. You can also use a high-quality jarred sauce as a substitute in a pinch.

Feta cheese -if you’ve been following me for a while, you know that sheep’s milk feta is my favorite because it has the best texture and flavor. Use what you like best, though.

Pitted olives -I use kalamata, but green olives or a mixture of your favorite would be great.

Fresh basil -finely chopped to sprinkle over the whole appetizer as a garnish. You can use parsley if you like.

Balsamic glaze -this is optional for drizzling. If you don’t have this, add a little honey to balsamic vinegar to create a flavor-packed dressing.

For serving: Bread, crostini, pita, veggies,

How do I make Baked Feta With Roasted Red Peppers & Olives?

Preheat the oven to 425°F (220°C). Spread a thick, even layer of the tomato red pepper sauce in the bottom of a small baking dish. Place one or two blocks of feta cheese on top of the sauce. Scatter olives around and on top of the feta.

How long do I bake it?

Bake in the preheated oven for 25 minutes, until the cheese is soft and lightly golden on the edges.

What’s the best way to serve baked feta?

Drizzle with balsamic glaze, if using, and sprinkle with chopped basil. Serve immediately with warm slices of toasted baguette, crostini, pita wedges, or warm naan. For a low-carb option, serve with sliced cucumbers, bell pepper strips, or endive leaves. You could also use it as a base for a Greek-inspired grain bowl or pasta dish, or top leftover baked feta with roasted vegetables or scrambled eggs the next day.

Can I make baked feta with roasted red peppers and olives ahead of time?

You can assemble the dish several hours in advance. Cover and refrigerate, then bake just before serving.

Do you have more baked feta dishes?

Baked Feta & Tomatoes Appetizer

Baked Feta & Olives

Herbed Baked Eggs With Feta

Greek Meatballs with Feta & Tomato Sauce: Quick & Easy Weeknight Meal

Bouyourdi: Greek Cheesy Feta Dip

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Baked Feta with Roasted Red Pepper Tomato Sauce and Olives

This baked feta recipe is the perfect Greek-style appetizer for any occasion. Creamy feta cheese is baked until warm and soft in a rich, savory tomato and roasted red pepper sauce, topped with olives and fresh basil. Serve it with crusty bread, pita, or fresh veggies for a Mediterranean appetizer that’s quick, easy, and always a crowd-pleaser.

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Ingredients

• 1 batch roasted red pepper tomato sauce (see notes)
• 1 to 2 blocks of feta cheese, about 8 oz each
• 1/2 cup pitted olives (green, kalamata, or a mix)
• Fresh basil, finely chopped, for garnish
• Optional: balsamic glaze, for drizzling
• Bread, crostini, or pita, for serving

Instructions

Preheat the oven to 425°F (220°C).

Spread a thick, even layer of the tomato red pepper sauce in the bottom of a small baking dish.

Place one or two blocks of feta cheese on top of the sauce.

Scatter olives around and on top of the feta.

Bake in the preheated oven for 25 minutes, until the cheese is soft and lightly golden on the edges.

Drizzle with balsamic glaze, if using, and sprinkle with chopped basil.

Serve immediately with warm bread, pita, or fresh-cut vegetables.

Notes

This recipe uses one batch of homemade roasted red pepper tomato sauce. You can also use a high-quality jarred sauce in a pinch.

Serving Options:
Serve with slices of toasted baguette, crostini, pita wedges, or warm naan.
For a low-carb option, serve with sliced cucumbers, bell pepper strips, or endive leaves.
Use it as a base for a Greek-inspired grain bowl or pasta dish.
Top leftover baked feta over roasted vegetables or scrambled eggs the next day.
Perfect for mezze platters, wine nights, or holiday gatherings.

Make-Ahead Tip: You can assemble the dish several hours in advance. Cover and refrigerate, then bake just before serving.

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