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When entertaining during the holidays — or really anytime of year — easy apps are always a great option so you can focus on your guests and cooking the rest of your meal. So this Baked Feta with Olives, Soppressata and Thyme is a great, flavorful option.

Baked Feta with Olives

Once baked, the feta is perfectly creamy and perfect to spread over the crunchy crostinis. Top each with the olive + soppressata mixture — which is seasoned with garlic, thyme and orange zest to brighten it all up — and your guests will be wowed with every bite of this Baked Feta with Olives, Soppressata and Thyme.

Looking for another holiday appetizer?

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Baked Feta with Olives
4.80 from 5 votes

Baked Feta with Olives, Soppressata and Thyme

Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 8 People


For the Baked Feta:

  • 1 [7-ounce] block of feta
  • ¾ cup diced hard soppressata or salami about ½ 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 pepper

For the Crostini:

  • 1 loaf French baguette
  • olive oil


  • Preheat oven to 375 degrees F and line a large baking sheet with parchment paper.
  • Place the block of feta in the center of a medium-sized oven-safe baking dish.
  • In a small bowl, combine the soppressata, olives, garlic, orange zest, thyme, olive oil and honey. Toss until just combined. Pour around and slightly over the block of feta. Top with a few cracks of black pepper.
  • Transfer to the oven and bake for 15 to 18 minutes.
  • Meanwhile, slice the French bread and place on the prepared baking sheet. Drizzle with olive oil. Transfer to the oven (on a different rack from the feta) and continue to bake until golden brown and crisp, about 8 minutes, flipping halfway through.
  • Remove the crostini from the oven and turn the oven on ‘broil’. Broil, watching carefully, until the feta forms a golden crust around the edges, 2 to 3 minutes.
  • Remove from the oven and let cool for 5 minutes. Using a spoon, carefully toss the olives on the side and sprinkle with some fresh thyme leaves.
  • Serve with the crostini and spoon/spread the feta onto each crostini, then top with some of the olive/sopressata mixture. Enjoy!


MAKE AHEAD TIPS: This dish is great to make ahead of a party! Prepare it in the baking dish but don’t bake it yet! Simply cover and store in the fridge. When your guests are on the way, remove from the fridge and pop it in the oven and bake it! It may just take a few extra minutes!
HAVE LEFTOVERS? Let it cool, cover, and store in the fridge. To reheat, simply pop in the oven at 350 until it is nice and warm and keep enjoying it!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 8 People

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    Love!!! Made this for New Year’s Day. Super easy & elegant. I feel like this would be really good with pasta. Kinda like the viral Baked Feta pasta. Thanks Alex for a great recipe

  2. 5 stars
    We had this dish as an appetizer for Christmas Day and it was definitely a hit. The tip about leftovers were right on because we served the heated-up leftovers the next day and it was just as delicious. I would love to know the serving dish that you used. I couldn’t find the right size in my kitchen but ended up making something work.

  3. 4 stars
    I have made this dish twice and I really like it, but my one gripe would be that the soppressata feels almost burnt by the time the dish is done. It is tough to chew and almost takes away from the flavor of the rest of the dish. It’s like the feta isn’t ready yet, but the soppressata is so it’s a weird limbo period.

    I think in the future I might put just the olives / olive oil mixture in for the first half of the bake time and then add the soppressata towards the end. But I do love this dish! Who knows, it could be the type of soppressata I’m using that’s causing this.