📝 About This Recipe
Transport your senses to the sun-drenched shores of the Mediterranean with this exquisite balance of salty, sweet, and herbal notes. A block of high-quality Greek feta is transformed in the oven until the edges are caramelized and the center is warm and supple, then finished with a drizzle of floral honey and aromatic herbs. It is a sophisticated yet deceptively simple appetizer that celebrates the beauty of contrasting textures and flavors.
🥗 Ingredients
The Cheese Base
- 7-8 ounces Greek Feta Cheese (one whole block, preferably sheep's milk in brine)
- 2 tablespoons Extra Virgin Olive Oil (high quality, cold-pressed)
The Sweet & Savory Roast
- 1 cup Red Seedless Grapes (kept on the small stems or individual)
- 4-5 pieces Fresh Thyme Sprigs
- 1 sprig Fresh Rosemary (finely chopped)
- 1/4 teaspoon Red Pepper Flakes (for a subtle heat)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Honey Glaze & Garnish
- 3 tablespoons Wildflower Honey (or Thyme honey for extra depth)
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1 tablespoon Toasted Pine Nuts (for crunch)
- 5-6 pieces Fresh Mint Leaves (torn for garnish)
- 1 pinch Flaky Sea Salt (to finish)
For Serving
- 1 loaf Baguette or Ciabatta (sliced and toasted)
- 1 box Pita Crackers (optional alternative)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position the oven rack in the upper-middle section to ensure the cheese browns beautifully.
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2
Remove the feta block from its brine and pat it thoroughly dry with paper towels. Excess moisture will prevent the cheese from getting those desirable golden edges.
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3
Select a small ovenproof baking dish or a cast-iron skillet that fits the feta block with just an inch or two of space around it.
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4
Drizzle one tablespoon of olive oil on the bottom of the dish, then place the feta block in the center.
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5
Scatter the red grapes around the feta. The grapes will burst and release juices that mingle with the oil and honey.
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6
Drizzle the remaining tablespoon of olive oil over the top of the feta and the grapes.
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7
Sprinkle the chopped rosemary, red pepper flakes, and cracked black pepper evenly over the cheese and grapes.
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8
Nestle the fresh thyme sprigs into the oil surrounding the cheese.
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9
Place the dish in the oven and bake for 15-18 minutes. The feta should feel soft to the touch and the grapes should begin to blister.
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10
Switch the oven to 'Broil' for the final 2-3 minutes. Watch closely! You want the top of the feta to turn a light golden brown.
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11
Carefully remove the dish from the oven. While still sizzling, immediately drizzle the honey over the feta and grapes.
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12
Garnish with the fresh lemon zest, toasted pine nuts, and a tiny pinch of flaky sea salt to enhance the sweetness.
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13
Let the dish rest for 5 minutes before serving. This allows the honey to thicken slightly and the flavors to meld.
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14
Scatter the fresh torn mint leaves over the top just before bringing it to the table for a pop of color and brightness.
💡 Chef's Tips
Always use a block of feta rather than crumbles; crumbles will melt into a mess rather than holding their shape. Look for Greek feta made from sheep’s milk (or a sheep and goat blend) for the most authentic flavor and creamy texture. If your honey is too thick, microwave it for 10 seconds so it pours easily over the hot cheese. Don't skip the pat-drying step; a dry feta block sears and browns much better than a wet one. To avoid burning the pine nuts, toast them in a dry pan over medium heat for just 2 minutes before starting the recipe.
🍽️ Serving Suggestions
Serve with warm, crusty baguette slices rubbed with a clove of raw garlic for an extra flavor dimension. Pair with a crisp, chilled glass of Assyrtiko or Sauvignon Blanc to cut through the richness of the cheese. Add a side of Castelvetrano olives and Marcona almonds for a complete Mediterranean mezze platter. A drizzle of balsamic glaze over the roasted grapes adds a wonderful acidic counterpoint to the honey. Leftovers (if any!) are incredible crumbled over a fresh arugula salad the next day.