Broiled Feta With Honey And Aniseed Food

BAKED FETA WITH HONEY AND THYME

Steps:

• Place an oven rack on a shelf near the top third of the oven, then preheat to 400 degrees Brush a thin layer of olive oil inside an 8-ounce ramekin, small casserole dish, or any oven-safe baking pan. Place the feta on the dish and drizzle with 1 1/2 teaspoons to 1 tablespoon olive oil (see notes), making sure the entire top is covered (you can optionally brush it down the sides). Bake until the cheese is warm and soft but not melted, around 10 minutes.
• When the feta is almost finished baking, thin out the honey using either the microwave (around 10 secondor a double boiler, until it can easily be spread with a pastry brush.
• Remove the feta from the oven and preheat the broiler. Brush the honey evenly all over the feta, then broil until the top of the cheese browns (a little char around the edges is delicious as well), anywhere from 3-7 minutes (mine took 5). Watch the broiler carefully; oven models vary greatly in intensity. If your broiler has a low and high setting, you can alternate between both to control the browning.
• Remove from the oven and drizzle with some additional honey (1-2 teaspoons). sprinkle with thyme leaves and za'atar, if using.
• Serve immediately with pita. The feta will firm up again as it cools, so you can return it to the oven to soften it back up if desired.

BROILED FETA WITH GARLICKY CHERRY TOMATOES & CAPERS

Steps:

• Preheat the broiler and set the oven rack in the top position. Place the feta in a small (1-quart) baking dish and set aside.
• Heat the oil in medium saucepan over medium heat. Add the garlic and cook, stirring constantly, until lightly golden, 1 to 2 minutes. Add the tomatoes, salt, pepper and sugar; cook, stirring frequently, until the tomatoes are softened and starting to burst, 2 to 3 minutes. Remove from the heat and stir in the capers.
• Scatter the tomatoes around the feta and broil until the feta is softened and browned on top, 3 to 4 minutes (but keep an eye on it as broilers vary greatly.) Serve warm with bread.

BAKED FETA WITH SESAME & HONEY

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the sesame seeds in a shallow dish and brush the block of feta all over with the honey. Carefully press the honey-coated feta into the sesame seeds, turning so that it's well crusted with seeds.
• Put the feta in a baking dish (it should fit snugly), then sprinkle over the oregano and a pinch of sea salt. Drizzle with some olive oil. Bake for 15-20 mins until the feta is soft, then drizzle with a little extra honey and serve with the pitta breads on the side.

PHYLLO-WRAPPED GREEK BAKED FETA WITH HONEY

Steps:

• Heat the oven to 350 degrees F and position a rack in the center.
• Prepare the phyllo. Take each sheet of phyllo dough and spread it carefully on a clean surface or cutting board. Brush the surface of the phyllo facing you with extra virgin olive oil.
• Wrap the feta blocks in the phyllo. Now, add one block of cheese on top of the phyllo toward the bottom (the short end closest to you). Wrap the feta with the phyllo, folding the sides to almost cover the cheese. And again, brush the folded phyllo with olive oil as needed. Continue to wrap the phyllo around the cheese block, moving the cheese away from you. Repeat with the second block of feta and the remaining phyllo sheet. Brush the top layer with olive oil.
• Arrange the phyllo-wrapped feta, seam side down, on a small sheet pan.
• Bake. Bake in the heated oven for 20 minutes or until the phyllo is golden and crispy on both sides (if after 20 minutes, the bottom is fully golden and the top is not, carefully turn it over on the other side and return to the oven for another 5 minutes or so).
• Serve with honey. When ready, remove the baked feta from the oven and, using a spatula, carefully transfer to a serving plate. Immediately drizzle with the honey and sprinkle with the toasted sesame seeds. Finish with a sprinkle of fresh thyme for garnish. Serve!

GRILLED FETA WITH NUTS

Steps:

• Heat the grill to medium-high. Lightly grease the bottom of a small or medium cast-iron skillet with extra-virgin olive oil.
• Place the block of feta in the center of the skillet, then scatter the nuts around the feta. Drizzle the feta and nuts with the 2 tablespoons olive oil, plus the honey and thyme. Season generously with black pepper.
• Place the skillet on the grates, cover the grill, and cook until the feta is soft to the touch and nuts are warm, 8 to 10 minutes. Serve right away with bread or stone fruit, or both.

BROILED FETA WITH ORANGES

Steps:

• Heat broiler. In a small baking dish, drizzle feta with oil and brush with honey. Broil, turning once, until bubbly and caramelized, 4 to 6 minutes.
• Top with oranges and oregano. Season with pepper and drizzle with honey. Serve with oil-brushed bread.

ROASTED FETA WITH HONEY

Steps:

• 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.

BAKED FETA WITH BURST TOMATOES & CHILLI HONEY

Steps:

• Heat the oven to 180C/160C fan/gas 4. Put the feta in the centre of a baking dish, about 25cm x 20cm, and scatter the cherry tomatoes and red onion around the cheese.
• In a jug, whisk the olive oil with the garlic, chopped herbs, honey and some seasoning, then drizzle over the tomatoes and feta. Bake for 35-40 mins until the tomatoes have burst, and the feta is soft and lightly golden. Drizzle with a little extra chilli fusion honey and olive oil to serve, alongside some crusty bread and a green salad.