5 Ingredients or Fewer

Roasted Feta with Thyme Honey: 2007

December  7, 2010
14 Ratings
  • Serves 4 to 6
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Amber Guerrero
    Amber Guerrero
  • Sarah
  • Danielle
  • Franca
  • betty888
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

25 Reviews

brushjl June 20, 2023
Excellent! Important together really good feta. Great with pita wedged
Jaydee July 15, 2021
Tried this and now I don't think I'll look at the same way ever! All the intense sour flavours mellow down and pairs well with both sweet and salty accompaniments. Thanks for sharing this!
Amanda H. July 18, 2021
So glad you liked it!
JustMegan November 9, 2019
I made this last night as a movie snack for my husband and I. He wasn't particularly interested when I brought it up, but I made it anyways (and guess who ended up devouring more of it than me ;) haha). We could't find the Greek thyme honey, so we used some wildflower honey instead. This dish was SO FLIPPING EASY to make and incredibly delicious. I served it with toasted baguette, rosemary crackers and berries. We always have feta and honey in the house, and this is 100% something we will make again!
Amber G. October 18, 2018
My feta ended up chewy and ‘squeaky’, like cheese curds. I’m assuming I overbaked. Had a good taste but texture was very unusual.
Amanda H. October 18, 2018
Hi Amber, yes it sounds like it baked a little too long. Do you have a powerful oven? Could be this or how close it was to the heat source? Hope it turns out better next time!
Sarah August 6, 2018
Friends beg me to make this when they’re coming over. And it’s so easy, how can I refuse?
Amanda H. August 6, 2018
So glad you like it!
Danielle February 15, 2015
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.
Franca November 29, 2014
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.
LizCo77 June 17, 2014
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!
Hilary G. August 9, 2013
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.
fearlessem May 13, 2012
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.
betty888 April 29, 2012
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!? :)
Amanda H. April 29, 2012
Totally healthy ... and great tip, adding more honey on top. Thanks!
sarah252 November 18, 2011
WOW, this looks amazing. definately going to try this! and many others from this site!
romanolikethecheese February 25, 2011
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.
thebreukelenlife February 22, 2011
So good! I accompanied this with the deviled almonds from the The Essential NYT cookbook. It was great!
Amanda H. February 22, 2011
Thanks for giving both a try -- glad it all worked out!
isabelita January 17, 2011
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.
Amanda H. January 17, 2011
I love that kind of dried oregano. I used to buy it from a place called International Market, tucked right behind Port Authority.
TheWimpyVegetarian December 19, 2010
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!
Amanda H. December 20, 2010
Yes, you have to move fast once this one is served! Glad it worked out.
bugbitten December 13, 2010
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.
Amanda H. December 13, 2010
Oh good! And I like your variation -- nuts make so much sense.