Baking

At my local farmer's market, there's a stand that sells the most incredible feta cheese. When I'm not crumbling it into salads or just eating pieces of it straight from the fridge, this is what I do with it. You could use any feta you want, though the kind that comes floating in brine is particularly good. This is great as a dip for crackers or crudites, or as a spread for bread; if you want to make it a little more substantial, bake it with a couple of eggs cracked on top.

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