Recipes | Appetizers

Low FODMAP Baked Feta with Olives & Sundried Tomatoes

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Feta Cheese is Low FODMAP

Are you surprised? Many cheeses are actually low FODMAP. Cheddar, Swiss, Brie, mozzarella, Havarti and yes, feta (among others), are considered low FODMAP in certain small portions, most of them in portions of 40 g. You CAN enjoy this recipe for Low FODMAP Baked Feta with Olives & Sundried Tomatoes while following the diet – even the Elimination phase!

low fodmap baked feta with olives and sundried tomatoes with toasted baguette in background

Learn More About Lactose-Free vs. Dairy-Free

We understand the confusion; for years I followed a dairy-free diet and in the end, after a strict Elimination phase and a well-structured Challenge Phase, undertaken with a Registered Dietitian, I learned that I COULD eat dairy, but just needed to watch my intake of high lactose foods. Read our article, Lactose, Dairy and the Low FODMAP Diet for a fuller explanation.

vertical image of low FODMAP baked feta with olives and sundried tomatoes with wine in background

Choose Your Dairy Source

Feta can be found made from cow’s milk, sheep’s milk, goats’ milk and even sometimes a blend of milks.

Closeup of low FODMAP baked feta with olives and sundried tomatoes in a white dish

I am partial to sheep’s milk feta, but you can choose the kind that you like. Use one that you like the taste of when sampled plain. I like feta with a middle-of-the-road saltiness. For this recipe it is okay if you use one that is crumbly, as you will be crumbling it anyway!

Baked Feta with Olives and sundried tomatoes on a baguette

Try our Low FODMAP Baked Feta with Honey, Walnuts & Thyme as well.

Baked Feta with Olives and sundried tomatoes on a baguette
5 from 2 votes

Low FODMAP Baked Feta with Olives & Sundried Tomatoes

Our Low FODMAP Baked Feta with Olives & Sundried Tomatoes is incredibly easy to make and is a lovely appetizer or snack - and simple enough to make for yourself! No guests required!

Makes: 6 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients:

  • 8 ounces (225 g) feta cheese
  • 5, (20 g) moist sundried tomatoes, chopped
  • 6 pitted green olives, such as Castelvetrano, chopped
  • 6 pitted black olives, such as Kalamata, chopped
  • 1/4 teaspoon dried rosemary, crushed
  • Pinch red pepper flakes
  • Freshly ground black pepper
  • 1 1/2 tablespoons Garlic-Infused Oil made with olive oil, or purchased equivalent

Preparation:

  1. Position rack in middle of oven. Preheat oven to 400°F/200°C.
  2. Crumble the feta into a small ovenproof dish. Add the sundried tomatoes, olives, rosemary, red pepper flakes and season with pepper. Stir together gently just until mixed. Drizzle with olive oil and give a few more stirs to just combine.
  3. Bake for about 10 minutes or until the cheese is hot and softened. Serve immediately with crackers or bread.
Course: Appetizer, Snack
Cuisine: American
Keyword: feta, olives