Baked Feta with Honey, Hazel­nuts and Thyme

Dish - - Dish + Puhoi -

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.

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