Honey-Tahini Baked Feta with Warm Spring Herbs and Crispy Pita
Golden baked feta drizzled with honey and tahini, topped with a fragrant medley of warm spring herbs and served with crispy pita triangles. This elegant Greek-inspired appetizer celebrates the bright flavors of the Mediterranean season.
Ingredients
- 200g block feta cheese
- 2 tablespoons tahini
- 2 tablespoons honey
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 1 tablespoon fresh chives, finely snipped
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sesame seeds
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 pita breads
- Freshly ground black pepper to taste
Instructions
Preheat oven to 200°C (400°F) and line a small baking dish with parchment paper.
Pat the feta block dry with paper towels and place in the center of the prepared baking dish.
Drizzle 1 tablespoon of olive oil over the feta and bake for 15 minutes until softened and lightly golden on top.
Meanwhile, cut pita breads into triangles, brush with 1 tablespoon olive oil, and arrange on a baking sheet. Toast in the oven for the last 8 minutes of the feta cooking time until golden and crispy.
In a small saucepan, warm the remaining 1 tablespoon olive oil over medium-low heat. Add sliced garlic and cook for 1-2 minutes until fragrant but not browned.
Remove pan from heat and stir in the dill, mint, chives, thyme, and red pepper flakes. Let the herbs warm through in the residual heat for 30 seconds.
Remove baked feta from oven and immediately drizzle with tahini and honey in a zigzag pattern.
Spoon the warm herb and garlic mixture over the top, then sprinkle with sesame seeds, lemon zest, and a squeeze of fresh lemon juice.
Finish with freshly ground black pepper and serve immediately with warm crispy pita triangles for dipping.
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