Roasted Feta with Thyme Honey: 2007

By • December 7, 2010 17 Comments

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Author Notes: 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. 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.Amanda Hesser

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.

More Great Recipes: Beets|Pickles|Cheese & Dairy|Appetizers|Bread

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Comments (17) Questions (0)


7 months ago Danielle

Wonderful! I made a snack-sized version for myself with 2 oz light feta, and a tsp each of honey and olive oil. Spread the whole thing over a piece of charred Ezekiel bread. So delicious! This is officially joining my winter snack rotation.


9 months ago Franca

This was delicious. I will add a little more honey next time, the feta is salty enough to withstand a little more. Thank you for posting.


about 1 year ago LizCo77

I made this for a group of friends, and people were in love. Lots of requests for the recipe, and it was so easy I was almost embarassed to tell them...thank you!


about 2 years ago Hilary G.

The gorgeous pictures makes me think of the baked feta I used to get at my favorite Greek place. It was the only thing I'd ever order and now I can make it at home.


over 3 years ago fearlessem

Made this several months ago for a dinner party and it was a huge hit -- on top of being so easy! I made it in individual gratin dishes, which worked really well.


over 3 years ago betty888

I made this for a tapas party this weekend. It is ridiculously easy to make and so delicious - my guests raved. The heat really transforms the feta. The only modification - I spooned a bit of honey on top after it came out of the oven. There was only a tiny bit left for me as I was in the kitchen, so I am going to make this for myself for dinner tonight. If I pair it with a salad it's a healthy meal, right!? :)


over 3 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Totally healthy ... and great tip, adding more honey on top. Thanks!


almost 4 years ago sarah252

WOW, this looks amazing. definately going to try this! and many others from this site!


over 4 years ago romanolikethecheese

I made this for a group of friends as an appetizer before dinner. RAVES!!! They loved it! Beautiful ingredients reminding us of the goodness of our planet.


over 4 years ago thebreukelenlife

So good! I accompanied this with the deviled almonds from the The Essential NYT cookbook. It was great!


over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for giving both a try -- glad it all worked out!


over 4 years ago isabelita

Finally got to Titan in Astoria and looked and found the Thyme Honey from Greece. It's sold in 1lb plus tins. While at Titan I purchased imported oregano, dried whole on the stem which I plan to sprinkle on the feta cheese that I bought and will either bake or fry and spread on good bread. I'm tempted to do this on Merrill's Mediterranean Olive Bread.


over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I love that kind of dried oregano. I used to buy it from a place called International Market, tucked right behind Port Authority.


over 4 years ago TheWimpyVegetarian

I made this for a big dinner party last night and it was a huge hit!! It was gone in minutes, and soooo easy to make. Luckily I tasted it before it left the kitchen or I wouldn't have gotten any. I'll be earmarking this one in your cookbook as a major keeper!


over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, you have to move fast once this one is served! Glad it worked out.


over 4 years ago bugbitten

Delish! I barely got a taste before my guests had devoured it all. I used a small jar of ancora almonds in honey which gave the cheese a toasted nut topping. Thanks for another great recipe.


over 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Oh good! And I like your variation -- nuts make so much sense.