I’ve always loved feta cheese. It’s creamy, but not overly rich. Salty, but with a background tanginess that balances things out a bit. It seems that feta is primarily known for its presence in greek salads, but it’s just begging to be used in different ways.
When feta is cooked, it doesn’t become ooey-gooey like mozzarella or fontina. Instead, it retains its shape, becoming soft and spreadable but with a hint of its signature crumbliness. Honey brings out the creaminess in feta, downplaying the saltiness just a bit.
This is one of those dishes that keeps you in limbo for a little while before you finally give in to liking it. No doubt it’s a weird combination of flavors, and at first it’s confusing. But then you’re intrigued enough to take another bite, and you realize it’s interesting. Another, and you just might like it. Another, and you’re on your way down that dangerous path towards eating the whole thing. Fortunately, with only 3 ingredients, it’s really easy to make in small batches (actually, it’s really easy to make, period).
What you need:
1 package (8 oz) feta cheese
3 tbsp. honey
freshly ground black pepper
What to do:
Put an oven rack in the highest position and preheat the broiler.
Chop up the feta into 1 inch cubes. Divide it between 3 ramekins, or put it all in one broiler-safe baking dish (whichever floats your boat).
Stick the dish(es) under the broiler until the feta starts to get black-brown on top (this will depend on exactly how far your rack is from the broiler, but should be somewhere between 3 and 7 minutes).
After taking the feta out of the oven, drizzle with the honey and sprinkle with black pepper.
Serve warm with bread or crackers (or if you’re like me and space out and don’t buy anything in the store, flour tortillas that have been browned in a hot pan, or whatever bread-like product you have on hand).
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