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Baked Feta with Olives and sundried tomatoes on a baguette

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!

Course: Appetizer, Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Makes: 6 servings
Calories: 152 kcal
Author: Dédé Wilson


  • 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


  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.



  • Feta can be somewhat salty, kind of salty or VERY salty. Depending on the one you buy you might have to adjust the seasoning.
Nutrition Facts
Low FODMAP Baked Feta with Olives & Sundried Tomatoes
Amount Per Serving
Calories 152 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g30%
Cholesterol 34mg11%
Sodium 422mg18%
Potassium 23mg1%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 3g3%
Protein 6g12%
Vitamin A 160IU3%
Calcium 186mg19%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.