Honey Thyme Baked Feta: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=10 minutes |CookTime=10 minutes @ 400° + 1-2 minutes broiling |Source=''Smitten Kitchen Keepers'' by Deb Perelman (pg 284) |Yield=4 servings |Rating={{unrated}} }} === Ingredients === * 8 oz block firm feta, drained * 1/4 c honey * 2 T olive oil, plus more for serving * 6 sprigs fresh thyme * red-pepper flakes, to taste * flaky sea salt * crisp flatbread crackers, for serving === Preparation === Heat the oven to 400°. Place the feta in a bak..." |
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[[Category:Feta]] | [[Category:Feta Cheese]] | ||
Latest revision as of 16:02, 4 February 2024
| Summary | |
|---|---|
| Prep time | 10 minutes |
| Cook time | 10 minutes @ 400° + 1-2 minutes broiling |
| Source | Smitten Kitchen Keepers by Deb Perelman (pg 284) |
| Yield / serves | 4 servings |
| Rating | (unrated) |
Ingredients
- 8 oz block firm feta, drained
- 1/4 c honey
- 2 T olive oil, plus more for serving
- 6 sprigs fresh thyme
- red-pepper flakes, to taste
- flaky sea salt
- crisp flatbread crackers, for serving
Preparation
Heat the oven to 400°. Place the feta in a baking dish just a little larger than it, about 2-3 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.
