Baked Feta Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g block of feta cheese (not crumbled)</li> <li class="ingredients-single-item">250g cherry tomatoes</li> <li class="ingredients-single-item">3 cloves garlic, peeled and lightly crushed</li> <li class="ingredients-single-item">1 small red bell pepper, sliced into chunks</li> <li class="ingredients-single-item">80ml extra virgin olive oil</li> <li class="ingredients-single-item">2 tsp dried oregano</li> <li class="ingredients-single-item">1 tsp dried thyme</li> <li class="ingredients-single-item">1 tsp red pepper flakes (optional)</li> <li class="ingredients-single-item">1 tbsp honey</li> <li class="ingredients-single-item">1 small lemon, zested</li> <li class="ingredients-single-item">Fresh basil leaves, for garnish</li> <li class="ingredients-single-item">Freshly ground black pepper</li> <li class="ingredients-single-item">Sea salt flakes</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">25cm oven-safe baking dish or small cast iron skillet</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C (400°F). This high temperature will help caramelize the tomatoes and create those desirable golden edges on the cheese. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Place your block of feta in the center of your baking dish. Pat it dry with paper towels first - this helps develop better caramelization as excess moisture is the enemy of browning. Arrange the cherry tomatoes, garlic cloves, and bell pepper chunks around the feta. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Drizzle everything generously with olive oil, making sure the feta is well-coated on top. The oil conducts heat evenly and prevents the cheese from drying out while baking. Sprinkle with dried oregano, thyme, red pepper flakes (if using), a pinch of salt (go easy as feta is already salty), and freshly ground black pepper. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Drizzle the honey over the feta in a thin stream, allowing it to pool slightly on top. The honey will caramelize beautifully in the oven, creating a sweet contrast to the salty cheese. Add the lemon zest over everything. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Bake in the preheated oven for 20-25 minutes, until the tomatoes have burst, releasing their juices, and the feta has softened significantly and developed golden-brown edges. The cheese should be soft enough to spread but still holding its shape - if you press it gently with a spoon, it should give way easily. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Remove from the oven and let it rest for 2-3 minutes. The feta will continue to soften slightly as it stands. Scatter fresh basil leaves over the top and finish with another light drizzle of olive oil and a few flakes of sea salt if desired. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Serve immediately while still warm and bubbling, with plenty of crusty bread, pita, or crackers for dipping. The ideal way to enjoy this dish is to encourage everyone to mix the melty feta with the burst tomatoes and roasted garlic as they dip. </li> </ol>