Oven-Baked Feta with Olives, Sopressata and Thyme Recipe

When you’re hosting — whether for the holidays or any gathering — simple, crowd-pleasing appetizers let you spend more time with guests and finish the rest of the meal without stress. This Baked Feta with Olives, Soppressata and Thyme is an effortless, flavor-forward choice that comes together quickly and looks impressive on a party table.

Once baked, the feta becomes luxuriously creamy and is perfect for spreading on crisp crostini. The olive and soppressata mixture — brightened with garlic, fresh thyme and orange zest — adds savory, herbal and citrus notes that make each bite pop. Serve warm with toasted baguette slices for an appetizer that’s both simple to prepare and rich in flavor.

Baked Feta with Olives, Soppressata and Thyme

Ingredients

For the baked feta

• 1 [7-ounce] block feta
• 3/4 cup diced hard soppressata or salami (about 1/2 of a 6-ounce log)
• 1 cup roughly chopped pitted mixed green olives
• 2 cloves garlic, minced
• 2 tsp orange zest
• 1 tsp fresh thyme leaves
• 1/3 cup extra virgin olive oil
• 1 tbsp honey
• Fresh cracked black pepper, to taste

For the crostini

• 1 loaf French baguette, sliced
• Olive oil, for drizzling

Instructions

1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. Place the block of feta in the center of a medium-sized oven-safe baking dish.
3. In a small bowl, combine the diced soppressata, chopped olives, minced garlic, orange zest, thyme, olive oil and honey. Toss gently until everything is evenly coated. Spoon the mixture around and slightly over the block of feta. Finish with several cracks of fresh black pepper.
4. Transfer the dish to the oven and bake for 15 to 18 minutes, until the feta softens and the flavors meld.
5. While the feta bakes, arrange baguette slices on the prepared baking sheet, drizzle lightly with olive oil, and place on a separate rack in the oven. Bake until golden brown and crisp, about 8 minutes, flipping halfway through for even toasting.
6. When the feta is nearly done, switch the oven to broil and broil for 2 to 3 minutes, watching carefully, until the edges of the feta form a light golden crust.
7. Remove the feta and crostini from the oven and let the feta rest for about 5 minutes. Spoon any warmed olive-soppressata mixture over the top and sprinkle with additional fresh thyme leaves.
8. Serve warm. Spread the creamy baked feta over crostini and top each piece with some of the olive and soppressata mixture. Enjoy immediately.

Notes

Make-ahead: This dish is excellent to assemble in advance. Prepare the feta and olive mixture in the baking dish, cover and refrigerate. When guests arrive or you’re ready to serve, take it out of the fridge and bake as directed — it may require a few extra minutes in the oven.

Storage: If you have leftovers, allow the baked feta to cool, then cover and refrigerate. Reheat gently in a 350°F (175°C) oven until warmed through.

Serving tips: For a variation, substitute prosciutto or a different cured salami if soppressata isn’t available. Add a small drizzle of additional honey at the end for a touch more sweetness, or finish with a squeeze of lemon for added brightness. This appetizer pairs well with light, crisp white wines or sparkling wine, and it makes a welcoming addition to any holiday spread or casual gathering.

Additional Info

Author: Alex Snodgrass

Serves: 8 people