Roasted feta with thyme honey: 2007
Roast
Roasting
This is not the most beautiful hors d’oeuvres – it emerges from the oven with a war-torn look, your casserole strewn with singed oil and blackened burned bits. But the abuse of the dish is all in the service of the feta, whose honey-slicked exterior turns to savory candy and whose interior softens to custard. Plus the recipe is such a breeze – it’s a great hors d’oeuvre to include when you have a more ambitious meal to follow. If you can’t find thyme honey – I couldn’t – use a mild flavored honey like acacia and warm it with a few sprigs of fresh thyme. Use a dish that’s just large enough to hold the cheese, otherwise the oil will pool on the open surfaces and could catch fire under your broiler. I’d serve the feta not with pita, but with a rustic cracker or thinly sliced country bread, toasted.
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