While tangy feta is beautiful crumbled on a salad, I love nothing more than baking a block of it until golden and creamy, then drizzling it with raw honey. In this recipe, the natural sweetness of the honey balances out the saltiness of the cheese whilst tempering the heat of the chilli. It will certainly give you something to buzz about.
Some other recipes you may love:
- Weekend Australian MagazineThe addition of lemon, capers and artichoke takes this gratin to summery new heights.
Baked feta with honey and chilli
- 300g piquillo peppers
- 200g feta
- ½ bunch fresh thyme
- Olive oil
- 200g mixed olives
- ½ red chilli, finely sliced
- 20g honey
- Preheat your oven to 200C. Place piquillo peppers in the bottom of a ceramic baking dish, seasoning lightly with salt. Place the block of feta cheese in the middle of the dish; top with a few sprigs of thyme and a drizzle of olive oil. Place in the preheated oven and bake for about 15-20 minutes, or until the feta softens and begins to turn golden brown and bubbly.
- Remove from the oven and scatter the olives around the feta to warm slightly. Heat 10ml of olive oil and gently fry the chilli until crisp. Spoon the chilli and the oil over the olives and feta. Drizzle the honey over the feta and serve immediately. Serves 2