Baked Feta With Olives, Sun Dried Tomatoes And Pomegranate Molasses Drizzle

Get ready to experience a flavor sensation! This Baked Feta with Olives, Sun-Dried Tomatoes, and Pomegranate Molasses is a simple yet incredibly satisfying dish that’s perfect as an appetizer, a light lunch, or even a vibrant addition to a mezze platter. The creamy, salty feta is beautifully complemented by the briny olives, intensely flavored sun-dried tomatoes, and a sweet-tangy drizzle of pomegranate molasses. A sprinkle of za’atar and smoked paprika adds warmth and complexity, while toasted pine nuts provide a delightful crunch. This recipe is a guaranteed crowd-pleaser and is surprisingly easy to make – let’s get baking!

You’ll Need These Ingredients:

• Feta Cheese (200g / 7oz): We’re using a block of feta, not crumbled, as it holds its shape better during baking. Look for a feta that’s stored in brine for the best flavor and texture. Cutting it into thick slices ensures it gets beautifully softened and slightly golden around the edges.
• Mixed Olives (100g / 3.5oz): A mix of Kalamata, green, and other Mediterranean olives adds complexity. Pitting and halving them ensures they distribute their flavor evenly throughout the dish. Feel free to use your favorite olive varieties!
• Sun-Dried Tomatoes (80g / 2.8oz): These little gems pack a huge punch of umami. We’re using oil-packed sun-dried tomatoes, drained and cut into thin strips. The oil they’re packed in can be reserved for other cooking uses – it’s incredibly flavorful!
• Extra Virgin Olive Oil (2 Tbsp / 30ml): A good quality extra virgin olive oil is essential for both flavor and preventing the feta from sticking to the baking dish.
• Pomegranate Molasses (1 Tbsp / 15ml): This is the star of the show! Pomegranate molasses is a thick, tangy-sweet syrup made from pomegranate juice. It adds a unique depth of flavor and a beautiful glossy sheen.
• Za’atar Seasoning (1 tsp / 5g): A Middle Eastern spice blend typically containing thyme, sumac, sesame seeds, and salt. It adds an earthy, herbaceous, and slightly tangy flavor.
• Smoked Paprika (1 tsp / 5g): Adds a subtle smoky flavor that complements the feta and other ingredients beautifully.
• Toasted Pine Nuts (1 Tbsp / 15g): These provide a lovely textural contrast and a nutty flavor. Toasting them brings out their flavor even more.
• Fresh Thyme Sprigs: For garnish, adding a fresh, aromatic element.
• Freshly Ground Black Pepper: To taste, enhancing all the other flavors.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Pomegranate Molasses: If you can’t find pomegranate molasses, you can use a mixture of balsamic glaze and a touch of honey or maple syrup.
• Za’atar: If you don’t have za’atar, you can use a blend of dried oregano, sumac, and sesame seeds.
• Pine Nuts: Walnuts or slivered almonds can be used in place of pine nuts.

Let’s Bake: A Step-by-Step Guide to Baked Feta Perfection

1. Preheat and Prepare: Begin by preheating your oven to 200°C (400°F). This ensures even cooking and a beautifully melted feta. Lightly grease a medium-sized baking dish with a drizzle of olive oil. This prevents the feta from sticking and makes cleanup a breeze. A ceramic or glass dish works best, as it distributes heat evenly.
2. Feta Foundation: Arrange the feta slices in a single layer in the prepared dish, leaving a small gap between each piece. This allows the heat to circulate around each slice, ensuring they all soften and become delightfully gooey. Don’t overcrowd the dish; if necessary, use two dishes.
3. Mediterranean Medley: Scatter the halved olives and sun-dried tomato strips evenly over the feta. Distribute them generously to ensure every bite is bursting with Mediterranean flavor. The combination of salty olives and tangy sun-dried tomatoes complements the feta beautifully.
4. Flavor Infusion: Drizzle the remaining olive oil over the top, then sprinkle with za’atar, smoked paprika, and a pinch of freshly ground black pepper. The olive oil adds richness, while the za’atar and smoked paprika provide a warm, aromatic spice blend. Don’t be shy with the seasoning – it’s what elevates this dish!
5. Bake to Golden Goodness: Bake for 15 to 20 minutes, or until the feta is soft, the edges are lightly golden, and the olives are warmed through. Keep a close eye on it during the last few minutes to prevent burning. The feta should be slightly softened but still hold its shape.
6. Pomegranate Glaze: Remove from the oven and immediately drizzle the pomegranate molasses over the hot feta, allowing it to pool and create a glossy sheen. The pomegranate molasses adds a sweet and tangy counterpoint to the salty feta and savory toppings. The heat helps the molasses melt and distribute evenly.
7. Finishing Touches: Scatter the toasted pine nuts over the dish and place a few fresh thyme sprigs on top for color and aroma. The pine nuts add a delightful crunch, while the thyme sprigs provide a fresh, herbaceous note.
8. Serve and Enjoy: Serve the baked feta warm, directly from the dish with crusty bread or fresh flatbread for spreading. The warm, melted feta, combined with the flavorful toppings, is perfect for dipping and scooping.

The Magic of Pomegranate Molasses

Pomegranate molasses isn’t just a sweetener; it’s a flavor enhancer. Made from concentrated pomegranate juice, it boasts a complex flavor profile – tart, sweet, and slightly tangy. In this recipe, it cuts through the richness of the feta and olive oil, adding a vibrant dimension that elevates the entire dish. It’s a staple in Middle Eastern cuisine and a game-changer for Mediterranean-inspired recipes.

Za’atar: A Spice Blend with History

Za’atar is a Middle Eastern spice blend typically made with dried thyme, sumac, and sesame seeds. It’s incredibly versatile and adds a unique earthy, tangy, and slightly nutty flavor to this baked feta. The sumac provides a lemony tang, while the sesame seeds add a subtle nuttiness. Feel free to experiment with different za’atar blends to find your favorite.

Olive Selection: Maximizing Flavor

The type of olives you choose can significantly impact the final flavor. Kalamata olives offer a rich, fruity flavor, while Castelvetrano olives are milder and buttery. A mix of different olives adds complexity and interest. Pitted olives are essential for easy eating, and halving them ensures they distribute evenly throughout the dish.

Serving Suggestions Beyond Bread

While crusty bread is the classic accompaniment, don’t limit yourself! Baked feta with olives, sun-dried tomatoes, and pomegranate molasses is also delicious served with:

• Roasted Vegetables: Alongside roasted broccoli, asparagus, or bell peppers.
• Grain Bowls: As a flavorful topping for quinoa or couscous bowls.
• Salads: Crumble the baked feta over a fresh green salad.
• Grilled Chicken or Fish: As a vibrant sauce or accompaniment.

Frequently Asked Questions

Can I use different types of cheese?

While feta is the star of this recipe, you could experiment with halloumi, which holds its shape well when baked. However, the flavor profile will be different.

Can I make this ahead of time?

It’s best served immediately after baking. However, you can assemble the dish ahead of time and bake it just before serving.

Is it spicy?

The smoked paprika adds a subtle smokiness, but it’s not overly spicy. You can add a pinch of red pepper flakes if you prefer more heat.

Conclusion

Baked feta with olives, sun-dried tomatoes, and a pomegranate molasses drizzle is a simple yet incredibly flavorful dish that’s perfect for a quick weeknight meal or a sophisticated appetizer. The combination of salty, sweet, and tangy flavors is truly irresistible. Don’t forget to save this recipe to Pinterest for later inspiration!

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