5 Ingredients or Fewer

Baked Feta With Honeyed Strawberries

May 20, 2021
3 Ratings
Photo by Mark Weinberg. Prop Stylist: Ali Slagle. Food Stylist: Sam Seneviratne.
Author Notes

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

Watch This Recipe
Baked Feta With Honeyed Strawberries
  • Prep time 5 minutes
  • Cook time 50 minutes
  • Serves 4
Ingredients
  • 1 pound strawberries
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 3 tablespoons honey
  • Kosher salt and freshly ground black pepper
  • 1 (8-ounce) feta block
In This Recipe
Directions
  1. Heat the oven to 350°F. While that’s warming up, remove the strawberries’ green tops, then cut them in half.
  2. 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.
  3. Roast for 25 minutes.
  4. 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.
  5. 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.

See what other Food52ers are saying.

  • meganvt01
    meganvt01
  • Raye Ann
    Raye Ann
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

2 Reviews

Raye A. June 11, 2021
Boohoo, I had sub-par strawberries (i.e. old and not very sweet), at the point of being trashed, and I HOPED that this recipe could save them and that by roasting them it would bring out ANY kind of sweetness therein. Unfortunately it did not. If you're like me, don't bother making this recipe, as you will be disappointed. Use good-quality strawberries and I'm sure the results will be fantastic. Thanks for the idea though.
 
meganvt01 May 20, 2021
This was absolutely delicious. I added some fresh chopped thyme at the end and some extra cracked pepper.