MasterChef presenter and Michelin chef Marcus Wareing considers this baked feta “a great alternative to a traditional cheese board”, while he loves the fragrant lavender in the dish, noting that “it really adds a point of difference”.
Crusty bread and cheese crackers will go well with it too.
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Nutrition Facts
Honey-baked feta with lavender, thyme and rye crisps
Amount Per Serving
Calories 322
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 9g56%
Cholesterol 45mg15%
Sodium 560mg24%
Potassium 42mg1%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 19g21%
Protein 7g14%
Vitamin A 259IU5%
Vitamin C 2mg2%
Calcium 251mg25%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Honey-baked feta with lavender, thyme and rye crisps
An ideal snack or after dinner cheese board
Servings: 4
Calories: 322kcal
Equipment
- 2 baking trays
- Ovenproof dish
- Grill
Ingredients
- 200 g feta cheese
- 1/2 loaf rye bread
- 4 tbsp olive oil
- 1 garlic clove halved
- 4 tbsp runny honey
- 4 sprigs of thyme
- 2 sprigs of fresh lavender or 1/2tsp dried lavender
- sea salt
- freshly ground black pepper
Method
- Preheat the oven to 200°C/180°C fan/gas 6.
- Cover the feta with two pieces of kitchen paper and leave at room temperature for one hour to absorb excess moisture.
- Cut the rye bread into very thin slices. Place them in a single layer on two baking trays. Drizzle with the olive oil and rub each slice with a halved garlic clove.
- Bake the rye slices in the oven for seven to 10 minutes until lightly golden and crisp. Remove the rye crisps and turn the oven to its grill setting.
- Remove the kitchen paper from the feta and place the feta in an ovenproof dish just large enough for it to fit in snugly. Drizzle the honey on top, then add the thyme and lavender. Season well with salt and pepper and grill for five to 10 minutes until golden.
- Remove the cheese from the grill. Serve the feta immediately with the rye crisps.
Nutrition
Calories: 322kcal | Carbohydrates: 20g | Protein: 7g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 560mg | Potassium: 42mg | Fiber: 1g | Sugar: 19g | Vitamin A: 259IU | Vitamin C: 2mg | Calcium: 251mg | Iron: 1mg
New Classics: Inspiring And Delicious Recipes To Transform Your Home Cooking by Marcus Wareing, photography by Jonathan Gregson, is published by HarperCollins.
Try Marcus’s plum clafoutis recipe.
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