Equipment
Ingredients
Base
- 200 g feta cheese, whole block
- 15 ml extra virgin olive oil
Toppings
- 30 g walnuts, roughly chopped
- 30 ml honey
- 2 g fresh thyme, leaves picked from stems
- black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat the oven to 200C/400F.
Place the block of feta cheese into the center of a small baking dish. Drizzle the extra virgin olive oil evenly over the cheese.
Bake in the preheated oven for 15 minutes, or until the feta is extremely soft to the touch and the edges are just beginning to take on a light golden color.
While the cheese bakes, place the walnuts on the cutting board and roughly chop them with the chef's knife.
Remove the baking dish from the oven. While the feta is still bubbling and hot, immediately drizzle the honey over the top. Scatter the chopped walnuts and fresh thyme leaves over the honey, and finish with freshly cracked black pepper. Serve immediately.
Chef's Notes
- True Greek feta will soften and become incredibly creamy under heat, but it will never melt into a puddle like mozzarella. Expect it to retain its block shape.
- For an extra layer of flavor, lightly toast the chopped walnuts in a dry skillet over medium heat for 3 minutes before scattering them over the finished dish.
- The residual heat of the baking dish is crucial. Serve this appetizer directly in the vessel it was baked in to keep the cheese creamy for as long as possible.
- Provide a robust, crusty sourdough or toasted pita bread on the side. The bread is essential for mopping up the mingled honey, olive oil, and salty cheese whey at the bottom of the dish.
Storage
Refrigerator: 3 days — Store in an airtight container once completely cooled.
Reheating: Reheat gently in the oven at 150C/300F for 10 minutes until warmed through and softened. Avoid microwaving, which turns the cheese rubbery.
