thyme honey

A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chilled white wine, is the perfect warm weather supper. If you can't get your hands on thyme honey, the regular sort will do just fine.

Roasted Feta With Honey

slab Greek feta, blotted dry

olive oil

Greek thyme honey, or other honey

black pepper

Greek-style pita bread, toasted and cut into wedges

Heirloom tomatoes, roasted beets, nuts

Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. 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 8 minutes.

Preheat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables.

Baked Feta With Honey

thyme,

honey

Black pepper

Pita bread,

NYT Cooking

https://static01.nyt.com/images/2023/11/01/multimedia/SD-Roasted-Feta-With-Thyme-Honey-vqlk/SD-Roasted-Feta-With-Thyme-Honey-vqlk-videoSixteenByNineJumbo1600.jpg

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

https://static01.nyt.com/images/2023/11/01/multimedia/SD-Roasted-Feta-With-Thyme-Honey-vqlk/SD-Roasted-Feta-With-Thyme-Honey-vqlk-threeByTwoLargeAt2X.jpg

https://static01.nyt.com/images/2023/11/01/multimedia/SD-Roasted-Feta-With-Thyme-Honey-vqlk/SD-Roasted-Feta-With-Thyme-Honey-vqlk-mediumSquareAt3X.jpg

Heat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan. Place the feta in the dish, top with thyme, if using, and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.

Heat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush, then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables.

I have now made this many times, always to rave reviews! Thank you for this wonderful, easy recipe! I serve it with a small bowl of roasted red grapes (seedless). (Now that it’s cherry season I plan to try roasted cherries.) The combination of sweet and salty works really well.

modified for one lazy person: dumped out a handful of crumbled feta on a plate, dolloped some honey, shoved in toaster oven and pressed the toast lever twice. honey started to bubble. took plate out, stirred, sprinkled some red pepper powder and dried thyme on top. ate with stale pita chips. great quick snack!

I broiled in a cast iron pan, which I used for serving, and finished with parsley, sumac, chilli flakes, toasted pine nuts, cold oil, cherry tomatoes and black olives. The fresh ingredients hitting the hot pan at the end lightly charred them for a fantastic explosion of fresh and cooked textures.

I was skeptical at first but wow! I feel like this is the kind of thing you’d see on an appetizer menu at a Mediterranean restaurant. Delicious.

Delicious and easy! Nothing more needs to be said really - this is a crowd pleaser that you could pull together quickly for guests. Attractive as well, I cooked it in a round Brie baking dish.

It was good, just not like the raves on how creamy it was. I made it with Greek feta, so maybe if I used a different one it would yield the results I was looking for.

Just came here to say that the best feta cheese is Bulgarian feta. Look for it in international stores. ❤️

Yum! This is so easy and delicious. I used 3 Tbsp of oil, and 3 Tbsp of honey. Next time, I’ll add some red pepper flakes. Also … do NOT serve IMMEDIATELY!! It’s super hot. It’s boiling oil, and molten honey.

This recipe is so amazingly simple but friends rave whenever I make it. It is my go-to recipe for parties.

This was good, but needs something else to it.  Some kind of tang or acid would be helpful.  I also think it needs to be cooked more so that it is spreadable.

Made this recipe for Thanksgiving appetizers and everyone loved it! Make sure you watch the cheese carefully, as it can burn very suddenly. It was delicious.

@Ila Fay Ahearn. Feta is somewhat salty. Thats why it tastes good. They didn’t add any salt.

Question: in the video it shows small purple flowers used as garnish. Wondering, are these lavender flowers? It looks so pretty with the purple.

I've made this recipe twice now to rave reviews. One note: I'd suggest keeping an attentive eye on the honeyed cheese while broiling. I've had the honey flame quite spectacularly both times. Not a big deal if you remove it immediately but something to watch - and that small bit of extra care is well worth it for this delicious dish.

The first time I cooked this I accidentally microwaved the honey a little longer (to the point that it was bubbling). I still went ahead and used the honey to make this. It turned out absolutely divine! The second time I microwaved the honey to the point it was hot and easy to spread as the recipe says. I was somewhat disappointed. It tasted good but not anywhere near as good as the first time. From that I concluded that the first time the honey caramelised and almost burnt but made it better!!!

Tried both French and Israeli feta. The Israeli cheese browned up nicely under the broiler, and kept its shape. The French rounded at the edges and didn't brown all that well. But I found the Israeli too salty. The French was creamy, sweet and wonderful. I put quartered peaches and split figs under the broiler with the cheese, drizzled with honey. Excellent!

Try this with an added extra of sprinkling za'atar on top. Another tip: to avoid the whole lot going up in flames underneath the broiler - or grill as we call it on the banks of the Thames - use a blow torch. That way you control the process.

In Greece, we add a sprinkling of sesame seeds for an added touch.

Good w/ tomato wedges and halved figs. I usually choose French or Israeli feta over Greek, but I think you need the firm, dry, briney Greek for this high-heat preparation. The honey melted off of the cheese more than I liked, so next time I'll either score the top before broiling, or top with slices of fig or crushed walnuts, to hold the honey (they might crisp nicely under the broiler). Pan drippings  were delicious on bread. I could imagine this with a drizzle of aged balsamic, too.

The only worry I had after I made this was that my guests were going to destroy the serving dish trying to get this delicious appetizer out of it and into their mouths. I used a ceramic gratin dish but and brushed with plain honey. Another user noted that one should watch the honey under the broiler closely - good advice because it browns quickly. I finished it after taking out of the oven with some chopped fresh thyme. Delicious!

I didn't have all the equipment, but tinfoil wrapped up around the edge of the feta, placed on a ceramic plate, did just fine. Be careful about melting the honey - only 1 minute in the microwave, and you don't need a brush; a spoon will do. Broiling was ~4 minutes. Absolutely divine. I am not a feta-fan (my boyfriend is), but both of us devoured this cheese. Sweet and savory. Great alone, with crackers, or on salad (we tried all 3). TBD how it is as leftovers. 10/10 recommend

This is a fantastic recipe. Easy but really transforms the feta into something so different from what you expect. We didn't have any thyme honey so just threw some scattered thyme on top at the very end--but did give it some broil time. Crisped it up a little and was just great.

Having read the comments, I didn't use olive oil.  I baked the feta in a ceramic dish till soft, then poured honey over it and continued baking, rather than broiling.  Then topped with fresh oregano (more Greek?) and pepper, and served with baguettes.  Creamy, sweet, salty, herbal, warm; it was a hit with everyone aged 5 to 71.  And so easy!  So nice to have people for brunch as an excuse to make something like this--not the kind of thing one would generally make just for the family.

Infused honey w/ fresh thyme -- let site for a day. Might use a tad less olive oil next time. Blotted feta on and off for 4 hours before making dish. Add a sprig of thyme on feta before serving. Lovely presentation served in earthenware dish. Served with baked pita triangles, sliced cucumbers & sliced tomatoes - all sprinkled with za'atar. Guests said it was one of the best appetizers ever! It's very easy to make and the tastes are so mouthwatering good. Will make again and again.

This is surprisingly good. A note: include the tomatoes. The first time I made this I wondered, ‘why tomato’? When I tried it I realized. The second time around I roasted some heirloom cherry tomatoes in olive oil, salt, and pepper and served them alongside. Yum!

This could work for Passover to be used with Matzah.

I cut pita into triangles and oiled with olive oil and put them in the oven with the feta on a separate sheetpan. Both done at the same time. I sprinkled zaatar on the pita chips. Then put the honeyed  feta under the broiler for maybe 3 minutes. This is a great recipe.

Easy and delicious. I cooked and served this in a mini cast iron skillet. I did not have Greek thyme honey, but mixed fresh thyme with regular honey and microwaved for 15 seconds before spreading on the feta and broiled for about 4 minutes. It may take a new place beside baked brie in my appetizer rotation!

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