Baked Feta with Honey and Nuts
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Easy and quick
This baked feta recipe is smack-your-head simple, easy and quick and will have your guests licking their lips and reaching for another bite. It is a great last minute throw-together appetizer. Just keep a brick of good feta in the fridge and a handful of nuts and you will always have something delicious to serve in a pinch.
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There are many baked feta recipes out there. This baked feta recipe is based on Ali Slagle's recipe published in the New York Times.About the Feta
For baked feta there is one requirement. Buy your feta in a slab, not crumbled. If you can source one that is packaged in brine, all the better. The best is if you can find a slab of French feta, as it is the creamiest. Trader Joe's sells two types of feta in brine at reasonable prices. For French feta, I either go to a middle eastern market or to Bristol Farms, here in Southern California. French feta is not a requirement for this appetizer, but its smooth, creamy and not-too-salty characteristics make French feta my personal favorite.Honey & Olive Oil
Use any kind of honey you have on hand, but Mike's Hot Honey is especially good on this baked feta. Use a high quality extra virgin olive oil.
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I always have multiple bottles of Stonehouse olive oil in my pantry. If spice is your thing, you can kick it up a notch by using their Hot Chili olive oil.
Note: SNFD has no financial agreement with Stonehouse Olive oil. I just love their product and think you will too.
Nuts and Other Toppings
You can top this recipe off with a multitude of ingredients. Any kind of nut -- almonds, walnuts, pecans, pistachios, pine nuts or hazelnuts will all be delicious. Nuts are amazing, but you can also use charcuterie, olives, lemon or orange zest or capers. For more delicate toppings add them after 5 minutes in the oven or even right after the feta comes out of the oven.Fresh and Dried Fruit
Baked feta also pairs wonderfully with fresh summer fruit -- think slices of watermelon, peaches or figs, as well as dried fruit -- think dates or dried figs.Herbs and Spices
There are many herbs and spices that complement this baked feta appetizer. Thyme and oregano are Greek-inspired additions. Za'atar and sumac are delicious and some dried chili flakes provide an awesome contrast to the sweet honey and tangy feta. Likewise, freshly cracked pepper is a must. PrintBaked Feta with Honey and Nuts
This baked feta is a fabulously quick, last minute appetizer that will have your guests smacking their lips and reaching for another bite.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Category: Appetizer
- Cuisine: New American
Ingredients
Scale
- 1/2 pound block of feta cheese
- 4 T good extra-virgin olive oil, divided
- 4 T honey (I like Mike’s hot honey)
- 1/2 cup of nuts or olives (I like Castelvetrano olives)
- Fresh thyme, oregano or Za’atar
- Crushed red pepper flakes and black pepper
- Sliced sourdough bread, pita or Arabic bread
Instructions
- Heat the oven to 400 degrees F. Remove the feta from its container and pat dry. Score the top of the feta block so that the olive oil and honey have something to cling to. Place into a small baking dish or cast iron pan that provides a few inches on either side for the toppings. Drizzle with 2 T olive oil. Scatter nuts or other toppings and your choice of herbs or spices on top of the feta. Bake for about 10 minutes, watching closely after 5 minutes.
- Place your bread on a baking sheet and brush with olive oil and heat in the oven alongside the feta for about 5 minutes. Alternatively you can grill the bread in a pan.
- Remove the feta and bread from the oven and drizzle the feta with the remaining olive oil and honey. Freshen up the herbs and seasonings as you choose. Serve right out of the oven as baked feta is best when hot.
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