You’ve probably seen and maybe even made baked feta pasta, a recipe-turned-phenomenon dreamed up by food blogger and artist Jenni Häyrinen in 2019. This is baked feta, yes, but there’s no pasta or tomatoes. Instead, we’re turning to one of spring’s shiniest gems: strawberries. In the oven, these shrink in size and grow in flavor, becoming jammy and intense. Those fruity juices, plus olive oil and honey, yield a ruby syrup perfect for spooning over molten cheese. Go easy with the salt, since the feta itself is salty as can be. But be brave with the black pepper—floral and kicky, it’s a wonderful match for spring fruit. My favorite way to serve this is with crusty bread or crispy crackers. But let your imagination lead the way. Pair with grilled chicken, pan-fried pork chops, or seared duck. Or use as a salad topper for arugula or radicchio. It’s hard to go wrong here. —Emma Laperruque
extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
(8-ounce) feta block
Heat the oven to 350°F. While that’s warming up, remove the strawberries’ green tops, then cut them in half.
Add the strawberries to a 9x13-inch (or similar) baking dish. Drizzle with the olive oil and honey, plus a little salt and a lot of pepper. Gently toss to coat, then spread out the strawberries into a single layer.
Roast for 25 minutes.
Remove from the oven and nestle the feta block in the center. Drizzle the feta with a little olive oil, then return to the oven.
Roast for another 25 to 30 minutes, until the juices are starting to thicken slightly and the feta is starting to brown. Let cool for a few minutes before serving.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.