Often on a Friday night we’re looking for something tasty that’s not too much work. Almost as often this means some variation on the cheese and crackers (or bread) theme, with assorted crudités and/or fruit. This is good enough, but also gets to be routine after a while. With the fondness among several members of the household for Greek flavors, this roasted feta may be a good candidate for our next Friday night cheese binge. Sweet, salty, creamy, crunchy (with pita or bagel chips) – sounds like it’s worth a try to me. If the New York Times link to Sara Dickerman’s article doesn’t work anymore, here’s how to put it together:
1 8-ounce slab Greek feta, blotted dry
2 tablespoons extra-virgin olive oil
1 tablespoon Greek thyme honey, or other honey
Freshly ground black pepper
Greek-style pita bread, toasted and cut into wedges
Heirloom tomatoes, roasted beets, nuts or pickled vegetables (optional).
1.Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the feta in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.
2. Preheat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables. Serves 4 to 6. Adapted from Sara Dickerman.