Baked Feta with Honey, Hazelnuts and Thyme
Look for a creamy, rather than a firm, feta for this dish. Other nuts and herbs such as walnuts and almonds and rosemary also work well.
2 blocks creamy feta 1 tablespoon olive oil 4 tablespoons runny honey
1/3 cup roasted hazelnuts, roughly chopped Preheat the oven to 200°C.
4 sprigs fresh thyme ground black pepper
To serve crostini or crackers
Dried Fig and Marsala Compote, recipe below Drain the feta and blot it dry on paper towels. Brush the base of a baking dish with oil and place the feta on top.
Drizzle with half the honey, then scatter over the hazelnuts and thyme sprigs. Drizzle over the remaining honey and a grind of black pepper.
Bake for about 12 minutes or until the feta is soft when pressed but not collapsing.
Serve while hot with crostini and the Fig and Marsala Compote, if making.