Best Feta With Pepper Honey Recipes

BAKED FETA RECIPE

Steps:

• Heat the oven to 400 degrees F and adjust a rack in the middle.
• Arrange the onions, bell peppers, and cherry tomatoes at the bottom of a ramekin or oven-safe dish. Sprinkle with 1 tsp oregano, pinch red pepper flakes, and add some of the fresh thyme. Drizzle a bit of extra virgin olive oil.
• Add the feta on top of the arranged veggies. Season the feta block with the remaining dried oregano, pinch of red pepper flakes and whatever remains of the fresh thyme. Drizzle a generous amount of extra virgin olive oil on the feta and make sure to brush the sides with some of the oil.
• Place the baking dish on the middle rack of the oven and bake for 20 to 30 minutes (and if you like, you can stick it under the broiler very briefly to add color).
• Serve with pita chips or toasted Italian bread.

ROASTED FETA WITH HONEY

Steps:

• 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.

FETA WITH PEPPER HONEY

Steps:

• With a mortar and pestle or the bottom of a heavy skillet coarsely crack peppercorns.
• Pat feta dry and put on a platter. In a measuring cup stir together pepper and honey and pour over feta.

FETA, AVOCADO & RED PEPPER SALAD WITH HONEY-LIME DRESSING

Steps:

• Make the dressing. Grate one lime into a large salad bowl and squeeze the juice of both limes on top. Add the honey, mustard, oil, salt and pepper and whisk with a fork or small whisk until thickened.
• Crumble the feta into mouthful-sized chunks between your fingers. Peel, stone and chop the avocados. Deseed and chop the peppers. Drain and rinse the beans. Shred the lettuce.
• Tip all the ingredients into the salad bowl and toss to mix. Serve with some good bread.

FETA WITH ROSEMARY PEPPER HONEY

Steps:

• In a small saucepan combine honey, water, rosemary, and peppercorns and simmer, swirling pan occasionally, until reduced to about 1/2 cup. Cool honey to room temperature.
• Cut feta into thin slices and serve drizzled with honey.

BAKED FETA WITH SESAME & HONEY

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the sesame seeds in a shallow dish and brush the block of feta all over with the honey. Carefully press the honey-coated feta into the sesame seeds, turning so that it's well crusted with seeds.
• Put the feta in a baking dish (it should fit snugly), then sprinkle over the oregano and a pinch of sea salt. Drizzle with some olive oil. Bake for 15-20 mins until the feta is soft, then drizzle with a little extra honey and serve with the pitta breads on the side.

CRISPY SESAME FETA FINGERS WITH HONEY

Steps:

• Slice feta into four fingers and place in the freezer for 10 minutes to help it hold its shape while you prepare the other ingredients.
• Set out egg, flour, and sesame seeds in three separate shallow dishes. Season egg with black pepper.
• Pour oil into a small skillet to a depth of about 1/2-inch. Heat over medium-high heat.
• Remove feta from freezer and dredge each finger first in egg, then flour, egg again, followed by sesame seeds. Evenly coat all sides. Add breaded fingers to the hot oil.
• Cook until golden brown, about 2 minutes per side. Remove from oil and briefly drain excess oil on kitchen paper.
• Place feta fingers on a serving plate and drizzle with honey. Enjoy straightaway while hot.