Baked Feta Recipe
grape, marcona almond, za’atar, seeded lavash, honey
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Ingredients
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Baked feta & toppings
For serving
Method
Baked feta & toppings
- 1
Prep oven and feta
Preheat the oven to 400°F (200°C). Pat the feta block dry with paper towels and place it in a small ovenproof baking dish (about 6–8 inches) or on a lined rimmed sheet.
- 2
Dress feta
Drizzle 1 tablespoon olive oil over the top of the feta. Sprinkle 1/4 tsp sea salt, 1 tsp freshly ground black pepper, and 1 tsp za’atar evenly over the cheese. Lightly drizzle 1 tablespoon of honey over the top (save the remaining honey for finishing).
- 3
Roast grapes
In a small bowl, toss the grapes with the remaining 1 tablespoon olive oil and a pinch of salt. Scatter the grapes around (and a few on top of) the feta in the baking dish so they roast together.
- 4
Bake
Place the dish in the oven and bake for 15–20 minutes, until the feta is softened and the grapes are blistered and slightly jammy. If you prefer more browning, switch to broil for 1–2 minutes, watching closely to avoid burning.
- 5
Finish toppings
Remove from oven. Drizzle the remaining 1 tablespoon honey over the hot feta and grapes. Zest 1 teaspoon lemon over the dish, scatter the toasted Marcona almonds roughly chopped, and sprinkle the optional fresh thyme/oregano if using. Taste and adjust with a little extra za’atar or black pepper if desired.
Prepare lavash and serve
- 6
Warm or crisp lavash
While the feta bakes (or briefly under the broiler after feta is done), warm or crisp the lavash: place pieces on a baking sheet and toast in the oven 2–4 minutes per side at 400°F until golden and slightly crisp. Alternatively, warm in a skillet over medium heat for 30–60 seconds per side.
- 7