This recipe, which involves slathering feta cheese with olive oil and honey, is best served right out of the oven while it’s still slightly warm. Ideally you want to use a block of feta cheese here, not the precrumbled stuff.
What to serve it with? Wine, for sure. The Greek would want you to have wine. Grapes are an ideal accompaniment, as is dried fruit like apricots or figs.
Try pickled vegetables for some crunch. I like snappy carrots, the classic cucumber or cauliflower. To pickle any vegetable, simply add the raw veggies to a bowl and top with 1 cup red wine vinegar, 1 tablespoon sugar and 1 teaspoon each salt and pepper. Let sit for at least 30 minutes (the longer, the better), then serve.
Honey Roasted Feta
1 (8-ounce) block feta cheese
2 tablespoons olive oil
2 tablespoons honey
Fresh thyme, roughly chopped
Preheat oven to 400 degrees. Find a small dish that can go from the oven to the table. Place the feta in the dish and cover with the olive oil and half the honey. Season with salt and pepper to taste. Bake until the cheese is soft to the touch but not melted, about 8 minutes.
Preheat the broiler. Remove the feta from the oven, then top with remaining honey. You can microwave the honey for a couple of seconds first to make it more liquid, then brush it onto the feta with a pastry brush or spread it with a spatula.
Place feta dish back into the oven and broil until the top of the cheese browns and just starts to bubble. Remove from oven, sprinkle with fresh thyme and serve immediately with pita, pickled vegetables or whatever you’d like.
Source: Adapted from the New York Times