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Baked Feta with Rosemary Blackberry Compote

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Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: Your new dinner party hors d'oeuvre.


Baked Feta from Food52

WHO: Oops! Were you gonna eat that? is an investment banker in New York who has fond memories of making bread and pasta as a child (and an A+ Food52 username).

WHAT: Your new salty-sweet-gooey -- and elegant -- party appetizer.

HOW: Simmer blackberries and spices until soft and jewel-like; spoon over baked feta.

WHY WE LOVE IT: Once we got over how gorgeous this is (just look at that photo!), we couldn't stop scooping it up with crackers and then just with our spoons, layering all that melty-salty-sweet goodness together bite after bite. Plus, the compote is even better made ahead -- making this the perfect dinner party hors d'oeuvre.

Baked Feta with Rosemary Blackberry Compote by Oops! Were you gonna eat that?

Serves 8

Rosemary Blackberry Compote

3 black peppercorns (if you don't have whole peppercorns, use a few good grinds of black pepper)
4 juniper berries (if you can't find these, you can use a bay leaf)
1 sprig fresh rosemary
1 tablespoon freshly squeezed lemon juice
2 tablespoons sugar
1 1/2 tablespoon buckwheat honey
1 pint blackberries

Baked Feta

One 8-ounce rectangle of feta, patted dry
2 teaspoons olive oil

See the full recipe (and save and print it) here.

Photo by James Ransom

Tags: feta, hors d'oeuvre, cheese

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