Baked Olives and Feta
Baked olives and feta - delicious hot baked feta cheese, olives, red pepper strips, sun dried tomatoes, and herbs. Makes a great crostini topping or spread for crackers!
Servings: 4 servings
Equipment
Ingredients
- 12 oz castelvatrano olives 20oz jar, drained
- ¼ cup sun dried tomato strips
- ½ cup roasted red peppers rough chopped into 2" chunks (don't worry about size, just so they are in bite sized chunks)
- 8 oz feta cheese crumbles
- ½ cup pepperoncini pepper slices
- 2 tbsp olive oil
- 1 tsp Italian seasoning blend
- 1 tsp fresh cracked pepper
- 1 tsp fresh squeezed lemon juice
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Line a glass baking dish with parchment paper or spray nonstick spray into dish to prepare.
- Layer olives, red pepper strips, pepperonicis, sun dried tomatoes, and feta.
- Season generously with olive oil, herbs, and pepper.
- Bake until hot and feta has browned slightly, about 30 minutes.
- Serve with crusty bread, over pasta, vegetables, or fish.
- Enjoy!
Nutrition
Serving: 1g | Calories: 137kcal | Carbohydrates: 1g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 463mg | Potassium: 71mg | Fiber: 0.3g | Sugar: 0.003g | Vitamin A: 94IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 0.4mg
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