Bold ingredients including salty feta (I'm partial to Valbreso), floral honey, mint, and orange zest play together in perfect harmony in this stunning nibble. As I smeared bite after bite of it onto crisp crackers, I kept thinking of how I'd fit it into more meals to come: an indulgent solo dinner (just add leafy green salad)? Check! As part of a Mediterranean party spread? Check! As the crowning end to a wine-fueled dinner party? Check! In essence, it's a hybrid dessert/cheese plate/sweet-leaning appetizer, it's equally at home at the start of a meal as it is at the end, and it's pretty darn perfect. I suggest you get acquainted with this combination as soon as possible.
- 1/4 cup pine nuts, toasted
- 1 (8-ounce) block feta cheese
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 2 teaspoons chopped mint
- 1 teaspoon orange zest, finely grated
- Crackers for serving, optional
- Preheat the oven to 400°F. Arrange an oven rack so it sits just below the broiler.
- Brush the block of feta with the olive oil and set it in an attractive baking dish. Bake the cheese for 8 to 10 minutes, or until it softens to the touch. Remove it from the oven, and preheat the broiler. Drizzle the feta with the honey, and broil it for 2-4 minutes, or until browned, taking care lest it burn. Top the feta with the pine nuts, sprinkle it with the mint and orange zest, and serve.
- Other, Appetizers
- 4-6 servings