If you’re looking for an easy but impressive dish for the holidays this is it!! I used Mezzeta Castelvetrano Olives and sun ripened dried tomatoes to elevate the flavors of this dish. I hope you enjoy this recipe!
- Prep time: 15 minutes
- Cook Time: 15 minutes
- Servings: 6-8
Ingredients
- 5 oz (1/2 jar) Mezzetta Whole Italian Castelvetrano Olives
- 3 Tablespoons Mezzetta Sun Ripened Dried Tomatoes
- 10 oz Feta cheese (in brine)
- 6-8- Fresh thyme
- 1 fresh rosemary sprig
- 2 Tablespoons olive oil
- 2 Tablespoons honey
- salt and pepper to taste
- Preheat oven to 350° F
- Drain feta cheese and cut into cubes
- Slice appox 1/4 of the olives into thin rounds
- Rough chop sun dried tomatoes
- Chop fresh rosemary
- In a baking dish add add feta cheese, drained olives, tomatoes, and rosemary until everything is evenly distributed in dish.
- Add sprigs of thyme on top and drizzle with olive oil and honey
- Bake at 350° F for 15 minutes
- Serve hot with toast or alone with cocktail picks.