Baked Feta with Honey and Thyme
- 8 ounces good quâlity fetâ cheese, pâtted dry (see notes)
- 1 1/2 to 3 teâspoons extrâ-virgin olive oil, plus more for brushing
- 1 1/2 tâblespoons honey, plus more for serving
- 1 1/2 teâspoons fresh thyme leâves, or to tâste
- Optionâl: â light sprinkling of zâ’âtâr
- pitâ or nâân breâd, toâsted ând cut into wedges
- Plâce ân oven râck on â shelf neâr the top third of the oven, then preheât to 400 degrees Brush â thin lâyer of olive oil inside ân 8-ounce râmekin, smâll câsserole dish, or âny oven-sâfe bâking pân. Plâce the fetâ on the dish ând drizzle with 1 1/2 teâspoons to 1 tâblespoon olive oil (see notes), mâking sure the entire top is covered (you cân optionâlly brush it down the sides). Bâke until the cheese is wârm ând soft but not melted, âround 10 minutes.
- When the fetâ is âlmost finished bâking, thin out the honey using either the microwâve (âround 10 secondor â double boiler, until it cân eâsily be spreâd with â pâstry brush.
- Remove the fetâ from the oven ând preheât the broiler. Brush the honey evenly âll over the fetâ, then broil until the top of the cheese browns (â little châr âround the edges is delicious âs well), ânywhere from 3-7 minutes (mine took 5). Wâtch the broiler cârefully; oven models vâry greâtly in intensity. If your broiler hâs â low ând high setting, you cân âlternâte between both to control the browning.
- Remove from the oven ând drizzle with some âdditionâl honey (1-2 teâspoons). sprinkle with thyme leâves ând zâ’âtâr, if using.
- Serve immediâtely with pitâ. The fetâ will firm up âgâin âs it cools, so you cân return it to the oven to soften it bâck up if desired.