This herbaceous Baked Feta with Honey and Olive Oil appetizer comes together in about 20 minutes and can be served with warmed pita, fresh tortillas, crackers, and/or sliced apples. Make sure to use a block of local feta from your farmers’ market or local grocery store and New Mexican honey, such as mesquite or wildflower, to achieve the signature salty, sweet, and spicy flavors.
One block of feta cheese
Around 3 tsp olive oil
1 tablespsoon of honey (plus more for final drizzle)
Half teaspoons of herbs of your choice (dashes of salt, thyme, lemon pepper, marjoram, sesame seeds, red pepper flakes, and an Italian blend of spices were used for this recipe)
- Preheat oven to 400. Add enough of olive oil to cover the bottom of a small oven-safe ramekin, cast iron, or pan. Place the feta in the pan, add another teaspoon of olive oil on top of the feta, and use a pastry brush to create an even coat over the exposed sides of the feta.
- Bake for around 10 minutes to soften cheese. Remove pan from the oven and then set your oven to broil on high.
- Drizzle half a tablespoon of honey and spread it over the feta with the pastry brush. Add the pan back into the over and broil for five minutes, or until the cheese browns with light charring on the edges. (Note: The broiling time will vary based on your oven, so it’s best to check on the cheese every couple of minutes to avoid burning.)
- Take the pan out of the oven, add your herbs, and serve immediately. Makes about 4 servings.
Recipe adapted from New York Times Cooking
Photo by Alison Penn