Roasted Feta With Thyme Honey

An easy dish to enjoy on a lazy Sunday with family and friends. Accompany it with rakomelo or a glass of red wine. Enjoy!

1 8-ounce slab Greek feta, blotted dry
2 tablespoons extra-virgin olive oil
1 tablespoon Premium Greek honey with 80% thyme pollen grains
Freshly ground black pepper
Greek-style pita bread, toasted and cut into wedges
Heirloom tomatoes, roasted beets, nuts or pickled vegetables (optional)

Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the feta in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.
Preheat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables.


Source: Cooking NY Times