Let’s Learn How to Make Baked Feta with Olives & Sundried Tomatoes
You CAN enjoy this recipe for Low FODMAP Baked Feta with Olives & Sundried Tomatoes while following the diet – even the Elimination phase!
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.
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.
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.
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.
Also, for any baked feta dish, a creamier feta works very well.
For this Baked Feta with Olives & Sundried Tomatoes recipe it is okay if you use one that is crumbly, as you will be crumbling it anyway!
Try our Low FODMAP Baked Feta with Honey, Walnuts & Thyme as well.
Let’s Make Baked Feta with Olives & Sundried Tomatoes!
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!
- 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
- Position rack in middle of oven. Preheat oven to 400°F/200°C.
- 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.
- Bake for about 10 minutes or until the cheese is hot and softened. Serve immediately with crackers or bread.
- Feta can be somewhat salty, kind of salty or VERY salty. Depending on the one you buy you might have to adjust the seasoning.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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