Baked Feta with Honey
Baked feta is all the rage now (especially this one that recently took Tik Tok by storm). As usual, I’m a little late to the party, but so, so glad I finally joined the celebration, ‘cause this Baked Feta with Honey is a super delicious and easy-peasy appetizer that is just in time for all the lazy days of summer!
Guys, this is barely even a recipe. It comes together in only minutes with pantry and fridge staples and since it’s made to be last-minute, it’s perfect for when people drop by unexpectedly or an attack of the munchies comes on out of nowhere!
Basically, all you do is bake a block of feta with a little olive oil for a few minutes
Then drizzle some honey on and stick it under the broiler—
Finishing off with some cracked black pepper (and a little garnish of chopped herbs if you have them—no worries if you don’t, it’s really just for decoration)
The feta holds its shape but also gets just the right amount of gooey deliciousness and the olive oil, honey and pepper combine to give every bite just the right yin/yang of sweetness and spice to balance out the salty creaminess of the cheese. Major yum!! And so, so crazy easy!!
Serve it up with some crackers or pita chips and watch it disappear…
Baked Feta With Honey
Makes 4 servings
Prep Time: 15 minutes
Ingredients
One 8-ounce slab of feta—blotted dry
2 tablespoons olive oil
1 1/2 tablespoons honey
Freshly ground black pepper
The Recipe
1. Preheat the oven to 400ºF. Place the feta in a small baking dish and drizzle the olive oil over it. Bake for about 8-10 minutes, until feta is soft and sort of springy but not entirely melted. Remove from the oven and turn on the broiler.
2. Drizzle the honey all over the feta and pop it under the broiler for a few minutes, until the top begins to get golden brown and the sides start to get bubbly.
3. Season the top with the black pepper and serve immediately with crackers. If the feta starts to harden, you can always pop it under the broiler for another minute or two to keep it loose and melty.
Enjoy!
Note: Recipe adapted from the NY Times. I simplified the cooking techniques a bit and used a little bit more honey too.
