Cooking From Every Angle

Roasted Feta with Thyme Honey: 2007

November 26, 2010 • 27 Comments

36 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Roasted Feta with Thyme Honey

- Amanda

Each week, over the past few weeks, I've featured recipes from different eras that appear in The Essential New York Times Cookbook. This is my last installment -- enjoy!

This is not the most beautiful hors d’oeuvres – it emerges from the oven with a war-torn look, your casserole strewn with singed oil and blackened burned bits. But the abuse of the dish is all in the service of the feta, whose honey-slicked exterior turns to savory candy and whose interior softens to custard. Plus the recipe is such a breeze – it’s a great hors d’oeuvre to include when you have a more ambitious meal to follow.

Cooking Notes:

If you can’t find thyme honey – I couldn’t – use a mild flavored honey like acacia and warm it with a few sprigs of fresh thyme.

Use a dish that’s just large enough to hold the cheese, otherwise the oil will pool on the open surfaces and could catch fire under your broiler.

I’d serve the feta not with pita, but with a rustic cracker or thinly sliced country bread, toasted.

Serves 4 to 6

  • One 8-ounce slab Greek feta, blotted dry
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Greek thyme honey, or other honey
  • Freshly ground black pepper
  • Greek-style pita bread, toasted and cut into wedges
  • Heirloom tomatoes, roasted beets, nuts or pickled vegetables (optional)

1. Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the feta in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.

2. Preheat 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 and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables.

Footnote:

September 9, 2007: “The Way We Eat; Olympic Dinners” by Sara Dickerman.

Jump to Comments (27)

Comments (27)

Default-small
Default-small
Default-small

almost 3 years ago fearlessem

Just made this over the weekend for a dinner party, and it was a huge hit. I made it in individual ramekins and served it with slices of warmed baguette. Next time I'll go heavier on the pepper and add some fresh thyme or chili flakes at the end. But all in all, a no-fuss winner!

Tad_and_amanda_in_the_kitchen

almost 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yeah, it's very adaptable -- thanks for the report back!

Default-small

almost 4 years ago muchi

Thyme is known as the "symbol of activity." Greeks relish honey from the thyme abundant Mt. Hymettus. It is a great compliment to tell an Athenian that he/she smells like thyme. No wonder thyme honey is so desirable.

Cookieglasses

almost 4 years ago THEToughCookie

This looks delightful. I have some castelrosso here....might try roasting a bit of it w/chestnut honey.

Mail

almost 4 years ago isabelita

I plan to visit Titan in Astoria where I purchase feta cheese and other goodies. I plan to look for thyme honey and will let you know what I find. This recipe sounds heavenly.

Tad_and_amanda_in_the_kitchen

almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Have never been to Titan -- bet you can get some great feta out there!

Default-small

almost 4 years ago Savorykitchen

Titan (say it "tee TAHN" not "TIE ten") is a great resource. My Dad lives in Athens and when he's visiting in NJ he goes there for his ingredient fix. If you can't find honey labeled as thyme honey, just get Attiki ("ah tea KEY") - you'll love it.

Default-small

almost 4 years ago Savorykitchen

Adding to the [Greek] chorus ... this is also really good on the grill - heat a small skillet on the grill and then add the ingredients. The crispy-crunchy happens on the bottom of the pan. Makes a fantastic addition to shish kebab or a grilled leg of lamb.

Tad_and_amanda_in_the_kitchen

almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Great idea -- definitely trying that in the spring.

Farmer's_market

almost 4 years ago amysarah

I do a similar thing with halloumi (traditional feta-ish sheep's - or goat's - milk cheese from nearby Cyprus.) I just slice and sear it in a very hot pan until it browns and heats through, then drizzle it with hot chili oil. (I believe it was Nigella Lawson who suggested the chili oil - can't recall which book.) But honey sounds like a delicious alternative with the cheese's salty taste.

Halloumi doesn't melt and the texture is unusual - sort of squeaky - it might be one of those things you love or hate. Anyway, your feta and honey recipe sounds right up my alley.

Tad_and_amanda_in_the_kitchen

almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Sounds like a cross between feta and those squeaky Midwest cheese curds.

Steve_dunn02

almost 4 years ago Oui, Chef

Feta is one of my favorite cheeses, I sprinkle it on everything! Love the idea of a "lighter" warm addition to a cheese service, baked brie can be so heavy. Thx - S

Tad_and_amanda_in_the_kitchen

almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

That's it -- it's like a modern version of baked brie! It's more to the point -- creamy but sharp enough not to weigh you down.

Me

almost 4 years ago TheWimpyVegetarian

I love this! It just went on the menu for a christmas dinner party i'm having in a couple weeks. It looks so delicious!

Tad_and_amanda_in_the_kitchen

almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I'm going to make it over the holidays as well.

005jan-kevin2a-headshot-120

almost 4 years ago Kevin

I had a Lebanese friend who fried feta in butter and served it with honey on pita for breakfast. Awesome.

Tad_and_amanda_in_the_kitchen

almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Going to try that -- thanks.

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

This looks simply amazing!!! Also, I'm loving seeing the dishes you choose to highlight because the book itself is so incredibly packed with remarkable recipes, it's wonderful getting to use these food52 features as guideposts. Thanks!

Tad_and_amanda_in_the_kitchen

almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

You're welcome. This one was among a list of ideas I had from the 2000s, and Merrill and Kristen chose it.

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Easy, elegant and delicious. I love this one.

Default-small

almost 4 years ago jblock

This sounds de-lish. I often roast the feta quickly with olive oil and minced garlic, then take it out and squeeze lemon juice all over. I will try this one soon!

Tad_and_amanda_in_the_kitchen

almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for this -- I like the lemon idea.

Img_0733

almost 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I love it, too. And after the craziness of cooking for Thanksgiving, I love having something simple to make as an appetizer for the coming holiday parties.

Tad_and_amanda_in_the_kitchen

almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, it's a great last-minute appetizer, and not as heavy as most cheese hors d'oeuvres.

Ozoz_profile

almost 4 years ago Kitchen Butterfly

Oh LOVE it. The idea of cooking feta is new to me and this is the second recipe I have bookmarked - the first is Nigel Slater's pan fried feta with mixed chillies and cilantro, if I remember correctly. Gorgeous and the headnotes are a perfect description!

Tad_and_amanda_in_the_kitchen

almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I've never seen that one -- will have to look it up!

Ozoz_profile

almost 4 years ago Kitchen Butterfly

Here's a link to Nigel's recipe http://www.bbc.co.uk/food...