Serves a Crowd

Baked Feta with Rosemary Blackberry Compote

February 17, 2012
1 Ratings
Photo by James Ransom
  • Prep time 30 minutes
  • Cook time 45 minutes
  • Serves 8
Author Notes

This recipe was inspired by Amanda's amazing Roast Feta with Thyme Honey recipe. When I came across it, I knew I wanted to try making baked feta. I happened to have some fresh blackberries on hand and thought they might make a nice subsitute for the honey.
You can use the compote as soon as you make it, however, I think it is even better if left in the fridge overnight and warmed before using. —Oops! Were you gonna eat that?

What You'll Need
  • For the 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 tablespoons buckwheat honey
  • 1 pint blackberries
  • For the baked feta
  • 1 (8-ounce) rectangle of feta, patted dry
  • 2 teaspoons olive oil
  1. For the rosemary blackberry compote
  2. In a single layer of cheese cloth, tie up the peppercorns, juniper berries, and rosemary sprig, so they are easier to fish out once the compote has finished cooking.
  3. Place all the ingredients, including the cheese cloth, in a small saucepan over medium heat. Bring to a simmer. Make sure the cheese cloth is nestled under the blackberries.
  4. Once the mixture has begun to simmer and the blackberries have started to give up their juices, reduce the heat to medium low and simmer until the blackberries have broken up and the consistency is syrupy, 20 to 25 minutes. You should end up with roughly 1 cup of compote.
  5. You can use the compote immediately—fish out the cheese cloth. However, I like to chill it in the fridge for a few hours or even overnight, letting the flavors set up.
  1. For the baked feta
  2. Preheat the oven to 400° F. Place an oven rack in the upper third of your oven.
  3. Coat the feta with the olive oil and place in a small oven proof baking dish, ideally one you can serve out of.
  4. Bake the feta until it is softening, about 8 minutes. At that point, switch to the broiler setting and broil the cheese until the top is starting to brown. In my oven it took about 3 minutes, but watch carefully.
  5. Remove from the oven and spoon over the desired amount of warm blackberry compote—I use about half a cup and freeze the other half for future use. Serve immediately with rustic crackers.

See what other Food52ers are saying.

  • BoulderGalinTokyo
  • Esther ruth
    Esther ruth
  • Jill Salomon Donaty
    Jill Salomon Donaty
  • JanetFL
  • jennifer

6 Reviews

BoulderGalinTokyo August 3, 2014
How long is a sprig of rosemary? 1 inch, 2, or 4? Or just a couple of 'leaves or needles'?
jennifer November 26, 2017
I think that's a great question and I'm surprised no one has answered it. I guess I'd typically use a 4" piece - one of the tender shoots off my plant. But, I love rosemary, so more might be better for me. I guess it's a matter of personal preference and trial and error. This dish sounds delicious, so it might be hard to mess it up :)
shaiken September 14, 2013
I'm bringing this to a break-the-fast party this evening. It's a short ride to the party - I'm hoping it makes it there in tact, warm and lovely. Will report back!
Esther R. August 28, 2013
how much rosemary is "a sprig"?
Jill S. August 26, 2013
This is a wonderful dish! Made a great impression at my dinner party Saturday night. Thanks for sharing it.
JanetFL August 21, 2013
Amen to what Suzanne (sdebrango) said - sounds absolutely delicious!