by amanda
View
my 118 recipes »
Photo by Sarah Shatz
One 8-ounce slab Greek feta, blotted dry Ask a question about this ingredient
2 tablespoons extra-virgin olive oil Ask a question about this ingredient
1 tablespoon Greek thyme honey, or other honey Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
Greek-style pita bread, toasted and cut into wedges Ask a question about this ingredient
Heirloom tomatoes, roasted beets, nuts or pickled vegetables (optional) Ask a question about this ingredient
Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the feta in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.
Ask a question about this stepPreheat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables.
Ask a question about this stepI made this for a tapas party this weekend. It is ridiculously easy to make and so delicious - my guests raved. The heat really transforms the feta. The only modification - I spooned a bit of honey on top after it came out of the oven. There was only a tiny bit left for me as I was in the kitchen, so I am going to make this for myself for dinner tonight. If I pair it with a salad it's a healthy meal, right!? :)
Totally healthy ... and great tip, adding more honey on top. Thanks!
WOW, this looks amazing. definately going to try this! and many others from this site!
I made this for a group of friends as an appetizer before dinner. RAVES!!! They loved it! Beautiful ingredients reminding us of the goodness of our planet.
So good! I accompanied this with the deviled almonds from the The Essential NYT cookbook. It was great!
Thanks for giving both a try -- glad it all worked out!
Finally got to Titan in Astoria and looked and found the Thyme Honey from Greece. It's sold in 1lb plus tins. While at Titan I purchased imported oregano, dried whole on the stem which I plan to sprinkle on the feta cheese that I bought and will either bake or fry and spread on good bread. I'm tempted to do this on Merrill's Mediterranean Olive Bread.
I love that kind of dried oregano. I used to buy it from a place called International Market, tucked right behind Port Authority.
I made this for a big dinner party last night and it was a huge hit!! It was gone in minutes, and soooo easy to make. Luckily I tasted it before it left the kitchen or I wouldn't have gotten any. I'll be earmarking this one in your cookbook as a major keeper!
Yes, you have to move fast once this one is served! Glad it worked out.
Delish! I barely got a taste before my guests had devoured it all. I used a small jar of ancora almonds in honey which gave the cheese a toasted nut topping. Thanks for another great recipe.
Oh good! And I like your variation -- nuts make so much sense.
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
photo 1 of 12
photo 2 of 12
Pressing excess liquid from the feta.
photo 3 of 12
All nice and dry.
photo 4 of 12
Now time to douse them with oil in a heavy baking dish.
photo 5 of 12
You brush the top of the feta with the oil, then send it in the oven for a few minutes to warm through.
photo 6 of 12
Measuring honey. I didn't have thyme honey so I just warmed the honey with a few thyme sprigs mashed into it -- and yes, I warmed it in the microwave!
photo 7 of 12
photo 8 of 12
After the feta comes out of the oven, you brush the tops with the warm, loose honey.
photo 9 of 12
photo 10 of 12
Now it's ready to go under the broiler.
photo 11 of 12
Turns out that when photographing roasted feta, it starts looking a lot like roasted fish!
photo 12 of 12
Time for the crackers!
Made this several months ago for a dinner party and it was a huge hit -- on top of being so easy! I made it in individual gratin dishes, which worked really well.