Baked Feta With Honey
Updated Nov. 9, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 18-ounce block of feta, preferably Greek, blotted dry
- Sprig of fresh thyme, optional
- 2tablespoons extra-virgin olive oil
- 1tablespoon honey
- Black pepper
- Pita bread, toasted and cut into wedges
- Heirloom tomatoes, roasted beets, nuts or pickled vegetables (optional)
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Preparation
- Step 1
Heat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan. Place the feta in the dish, top with thyme, if using, and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.
- Step 2
Heat 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, then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables.
Private Notes
Comments
I've made this recipe twice now to rave reviews. One note: I'd suggest keeping an attentive eye on the honeyed cheese while broiling. I've had the honey flame quite spectacularly both times. Not a big deal if you remove it immediately but something to watch - and that small bit of extra care is well worth it for this delicious dish.
The first time I cooked this I accidentally microwaved the honey a little longer (to the point that it was bubbling). I still went ahead and used the honey to make this. It turned out absolutely divine! The second time I microwaved the honey to the point it was hot and easy to spread as the recipe says. I was somewhat disappointed. It tasted good but not anywhere near as good as the first time. From that I concluded that the first time the honey caramelised and almost burnt but made it better!!!
Tried both French and Israeli feta. The Israeli cheese browned up nicely under the broiler, and kept its shape. The French rounded at the edges and didn't brown all that well. But I found the Israeli too salty. The French was creamy, sweet and wonderful. I put quartered peaches and split figs under the broiler with the cheese, drizzled with honey. Excellent!
modified for one lazy person: dumped out a handful of crumbled feta on a plate, dolloped some honey, shoved in toaster oven and pressed the toast lever twice. honey started to bubble. took plate out, stirred, sprinkled some red pepper powder and dried thyme on top. ate with stale pita chips. great quick snack!
I broiled in a cast iron pan, which I used for serving, and finished with parsley, sumac, chilli flakes, toasted pine nuts, cold oil, cherry tomatoes and black olives. The fresh ingredients hitting the hot pan at the end lightly charred them for a fantastic explosion of fresh and cooked textures.
Underwhelming
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