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Honey-baked feta with lavender, thyme and rye crisps
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A great starter or alternative to the traditional cheeseboard, this simple baked feta recipe is flavoured with heady lavender and sweet honey for a floral finish. This recipe is taken from New Classics by Marcus Wareing, published by Harper Collins. Photography by Jonathan Gregson.
First published in 2018
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Ingredients
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Imperial
Honey-baked feta with lavender, thyme and rye crisps
- 200g of feta
- 1/2 loaf of rye bread
- 4 tbsp of olive oil
- 1 garlic clove, halved
- 4 tbsp of runny honey
- 4 sprigs of thyme
- 2 lavender sprigs, or half a teaspoon of dried lavender
- sea salt
- freshly ground black pepper
SAVE RECIPE
Method
1
Preheat the oven to 200°C/gas mark 6
2
Cover the feta with 2 pieces of kitchen paper and leave at room temperature for 1 hour to absorb excess moisture
- 200g of feta
3
Cut the rye bread into very thin slices. Place them in a single layer on 2 baking trays. Drizzle with the olive oil and rub each slice with a halved garlic clove
- 1/2 loaf of rye bread
- 4 tbsp of olive oil
- 1 garlic clove, halved
4
Bake the rye slices in the oven for 7–10 minutes until lightly golden and crisp. Remove the rye crisps and turn the oven to its grill setting
5
Remove the kitchen paper from the cheese and place the feta in an ovenproof dish just large enough for it to fit snugly. Drizzle the honey on top, then add the thyme and lavender. Season well with salt and pepper and grill for 5–10 minutes until golden
- 4 tbsp of runny honey
- 4 sprigs of thyme
- 2 lavender sprigs, or half a teaspoon of dried lavender
- sea salt
- freshly ground black pepper
6
Remove the cheese from the grill. Serve the feta immediately with the rye crisps
First published in 2018
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