📝 About This Recipe
This classic Greek meze celebrates the sublime harmony between salty, tangy sheep's milk cheese and the floral sweetness of Mediterranean honey. Rooted in the culinary traditions of the Aegean islands, this dish requires no heat, relying instead on the quality of raw ingredients to create a sophisticated flavor profile. It is a perfect example of how simple, high-quality pantry staples can be transformed into an elegant appetizer that dances between savory and sweet.
🥗 Ingredients
The Cheese
- 200 grams Greek Feta Cheese (high-quality block, preferably PDO sheep's milk, kept in brine until use)
The Sweetener
- 3-4 tablespoons Thyme Honey (Greek or wildflower honey, slightly warmed for easy drizzling)
Herbs and Aromatics
- 1 teaspoon Dried Wild Oregano (crushed between palms to release oils)
- 2-3 pieces Fresh Oregano Sprigs (for garnish)
- 1 tablespoon Toasted Sesame Seeds (a mix of black and white for visual contrast)
- 1/2 teaspoon Aleppo Pepper or Chili Flakes (for a subtle, fruity heat)
The Finishing Touches
- 1 tablespoon Extra Virgin Olive Oil (robust and peppery variety)
- 1/2 teaspoon Lemon Zest (finely grated from an organic lemon)
- 1 pinch Flaky Sea Salt (like Maldon, to enhance the honey)
Accompaniments
- 1 loaf Pita Bread or Crusty Sourdough (sliced and lightly toasted)
- 1/2 cup Kalamata Olives (pitted or whole)
👨🍳 Instructions
-
1
Remove the feta block from its brine and gently pat it dry using a clean paper towel. Removing excess moisture ensures the honey and oil adhere properly to the cheese.
-
2
Place the feta block on a cutting board. You can serve it as one whole block for a rustic look, or slice it into 1/2-inch thick rectangles or triangles.
-
3
Transfer the feta to a shallow serving platter or a wooden board. Allow the cheese to sit at room temperature for about 10 minutes; this softens the fat and allows the flavors to be more pronounced.
-
4
In a small microwave-safe bowl or over a double boiler, gently warm the honey for 10 seconds. It should be fluid and pourable, but not hot.
-
5
Drizzle the extra virgin olive oil over the feta in a thin, steady stream, ensuring a light coating on the surface.
-
6
Slowly pour the warmed honey over the feta, allowing it to pool slightly around the base of the cheese on the platter.
-
7
Take the dried wild oregano and rub it vigorously between your palms directly over the cheese. This friction activates the essential oils for maximum fragrance.
-
8
Sprinkle the toasted black and white sesame seeds evenly across the top, providing a nutty crunch and beautiful aesthetic.
-
9
Add a pinch of Aleppo pepper or chili flakes for a gentle warmth that cuts through the richness of the dairy.
-
10
Scatter the finely grated lemon zest over the dish to provide a bright, citrusy lift.
-
11
Finish with a tiny pinch of flaky sea salt specifically over the honey-covered areas to create a 'salted caramel' effect with the honey.
-
12
Garnish the plate with fresh oregano sprigs and a side of Kalamata olives.
-
13
Serve immediately while the honey is still fluid, accompanied by warm bread for scooping.
💡 Chef's Tips
Always use feta sold in blocks of brine rather than pre-crumbled varieties, which contain anti-caking agents that ruin the texture. If your honey has crystallized, gently warm the jar in a bowl of hot water to restore its silky consistency. For a different texture, you can lightly sear the feta in a non-stick pan for 1 minute per side before adding the honey. Don't skip the room temperature rest; cold feta can feel 'rubbery' and lacks the creamy mouthfeel required for this dish. If you cannot find Greek thyme honey, a high-quality Manuka or Orange Blossom honey makes an excellent substitute.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like an Assyrtiko from Santorini or a dry Rosé. Serve alongside a bowl of chilled grapes or sliced fresh figs for a fruit-forward contrast. Include this as part of a larger Mezze platter with hummus, dolmades, and roasted red peppers. Offer lightly charred sourdough bread or artisanal crackers to act as the perfect vessel for the cheese. A small glass of Ouzo over ice makes for a traditional and refreshing palate cleanser with this dish.