Email to Cat      

Honey Thyme Baked Feta

Source of Recipe

From "Smitten Kitchen Keepers" by Deb Perelman


Recipe Introduction

"I still love making party snacks, but only if they're easy: throw-together-able, back-pocket recipes. And the feta...sigh. If you've never had roasted feta with honey, olive oil, salt, pepper flakes, and sprigs of thyme, I'm actually so jealous that you're about to eat it for the first time because there's nothing like it. All types of feta work, but Bulgarian and French taste, to me, the creamiest once baked, so grab one if you can. And by all means: have more parties, especially now that the snacks are the easiest part."

List of Ingredients

â—¦ 8-ounce block firm feta, drained
â—¦ ¼ cup honey
â—¦ 2 tablespoons olive oil, plus more for serving
â—¦ 6 sprigs fresh thyme
â—¦ Red pepper flakes, to taste
â—¦ Flaky sea salt
â—¦ Crisp flatbread crackers, for serving


Recipe

Heat the oven to 400° F. Place the feta in a baking dish just a little larger than it, about 2 to 3 cups. Pour the honey over and around the block, and add 2 tablespoons olive oil. Season the block and the honey with red pepper flakes, and scatter with the whole thyme sprigs.

Bake for 10 minutes, or until the block is warmed through and tender; transfer to the broiler, and cook until it's dark on top. Remove the feta from the oven, drizzle with a final glug/pour/spoonful of olive oil, and sprinkle with sea salt. Eat right away, with small spoons to scoop the honey and thyme onto crackers.

Serves 4 as a snack or appetizer