This roasted feta cheese with honey and thyme is the perfect appetizer! Ready in minutes, it is packed with sweet and savory flavors that will excite everyone. Promise!
The perfect appetizer exists
A block of roasted feta cheese with a drizzle of honey on top is one of the best-kept secrets of Greek cuisine.
Feta cheese is one of the staples of Greek food. There isn't a home without a block of the famous cheese in the fridge. It is always served as a side family-style to every table. It is the first item to be ordered when we go to a taverna.
The delicious, versatile cheese easily becomes filling for pies and other savory delicacies. It can be crumbled on salads and is a great snack accompanied by a slice of crusty bread.
This baked feta cheese appetizer is luscious, creamy, and perfect for pita, crusty bread, and vegetables.
How to make it
You need very few ingredients for this fantastic baked feta cheese appetizer.
- Greek feta cheese
- Extra virgin olive oil
- Dry oregano
- Greek honey
- Fresh thyme leaves
- Sesame seeds
Preheat the oven to 400 degrees.
Place the feta cheese in an oven proof dish. Brush it all over with the olive oil. Sprinkle a little oregano on top.
Bake until the cheese for about 8 minutes, until it is soft to the touch but not melted.
Preheat the broiler.
Heat the honey over a pan of simmering water or in the microwave for 30 seconds on high.
Brush the honey on the feta. Sprinkle some sesame seeds on top.
Broil until the top of the cheese browns and starts to bubble—season to taste with fresh thyme leaves.
Serve immediately. You can use the same pan you roasted the feta in or transfer it to a plate.
I always warm up a little more honey to drizzle on the feta after serving. It is so good with the savory cheese, can't have enough of it!
What to serve with roasted feta
The sky is the limit!
When we make it at home, we usually eat it before we all sit at the table! It is always accompanied by other appetizers/mezedes, such as fried zucchini and eggplant, roasted tomatoes, olives, tzatziki, fritters, etc., tapas-style. It can be an awesome side dish to grilled meats and vegetables, like chicken, meatballs, or soup.
- Always get a block of feta in brine. Avoid fat-free versions of this great cheese. Please see the recipe card for more.
- If your feta is too salty, place it in a bowl, cover it with water, and refrigerate for a few hours or overnight. The water will take away any extra saltiness.
- Run out of honey? Use maple syrup to make this baked feta cheese appetizer. It will work just as well.
- Dry herbs are great. Use dried thyme in place of fresh anytime.
- This Greek savory pie has creamy feta, lots of greens and is wrapped in a flaky, buttery puff pastry crust.
- Delicious, fragrant stuffed squash blossoms with lots of herbs, juicy veggies, and rice are one of my absolute favorite summer foods.
- This traditional spicy whipped feta dip-tirokafteri is a rustic, delicious appetizer.
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Roasted Feta Cheese With Honey and Thyme
- 8 oz Greek feta piece blotted dry.
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dry oregano
- 1 tablespoon Greek honey
- 1 teaspoon sesame seeds
- 1-2 tablespoons fresh thyme leaves
- 2-3 tablespoons Greek honey warmed
- Preheat the oven to 400 degrees.
- Place the feta in an oven-proof dish. Brush it all over with olive oil. Sprinkle a little dry oregano on top. Bake until the cheese for about 8 minutes, until it is soft to the touch but not melted.
- Preheat the broiler. Heat the honey over a pan of simmering water. Brush the honey on the feta. Sprinkle some sesme seeds on top.Broil until the top of the cheese browns and just starts to bubble. Season to taste with fresh thyme leave.
- Serve immediately with more warm honey to drizzle and pita wedges, fruit and nuts.
- Get good quality feta cheese. Try to find Greek feta in brine. I like the Dodoni brand, and Mt Vikos feta is also an excellent choice. It is available at local supermarkets as well as Whole Foods and other specialty grocery stores. Israeli and Bulgarian feta can also be good options.
- Please don't get any fat-free French feta. It is not the real thing at all, and it would never be part of a Greek pantry. Even full-fat French feta is too dry and will not work well for this dish.