Flaming Feta Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C). Arrange a small ovenproof skillet (cast iron is ideal) or a shallow baking dish on the counter. If using a baguette, slice and toast the bread lightly so it's ready to serve.

Position the feta

Unwrap the block of feta and pat it gently with paper towel to remove excess moisture. Place the feta block in the center of the ovenproof skillet or dish.

Make topping

In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon crushed red pepper flakes, 1 teaspoon dried oregano, and 1 teaspoon cracked black pepper. Stir in chopped fresh herbs if using.

Spoon the honey-olive oil mixture evenly over the top of the feta block, making sure some of the oil pools around the cheese in the skillet. Sprinkle the toasted pine nuts or walnuts over the top if using.

Bake the feta

Place the skillet or dish in the preheated oven and bake for 12–15 minutes, until the feta is warmed through, slightly softened at the edges and the topping is bubbling lightly. Keep an eye so it doesn't brown too much.

Prepare to flame safely

Remove the skillet from the oven and place it on a heatproof surface away from flammable items. Keep a long lighter or long match and a lid or metal baking sheet nearby to smother the flame if needed. Do not pour the spirit from the bottle near an open flame; use a spoon to measure.

Add the spirit and ignite

Measure 2 tablespoons of high-proof spirit into a heatproof spoon or small metal cup. Carefully pour the spirit evenly over the bubbling feta and the oil around it. Tip: warm the spirit slightly (not necessary) will make it flash more readily, but never warm over an open flame. Using a long lighter, ignite the spirit immediately. The alcohol will burst into a blue flame—allow it to burn for 10–20 seconds until it dies down naturally. If flame gets too large, cover with the lid or baking sheet to extinguish.

Once the flame subsides, spoon any remaining hot oil and honey over the feta so the top remains glossy.

Finish and garnish

Drizzle an additional teaspoon of honey if desired and scatter extra chopped herbs and the toasted nuts over the top.

Serve immediately

Serve the flaming feta while warm with toasted baguette slices or pita and lemon wedges for squeezing. Encourage guests to spread the warm, slightly melted cheese on bread and finish with a squeeze of lemon.