Choosing the Right Tree

At Crest Ranch in the Santa Cruz Mountains. Fun times!

Roasted Feta with Thyme Honey

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.

Cooking Notes:

Use a mild flavored honey and warm toss in 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. A small souffle dish worked well for me.

Serve with raincoat crisps or other dark bread cracker.

Serves 8-10

* 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. 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 12 minutes.

2. Preheat the broiler. Pour honey all over the cheese. Sprinkle with thyme branches. Broil until the top of the cheese browns and just starts to bubble. Season with black pepper. Serve immediately with dark crackers. Also suggested are pita wedges, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables.

From Cooking From Every Angle. Reprinted by Food 52