Honey And Feta Spread Recipes

FETA, HONEY & DATE SPREAD

Feta, Honey & Date Spread image

This spread can be made, covered, and refrigerated up to 3 days before serving. For a flavorful dipper with the spread, cut pita bread in wedges, brush with olive oil, sprinkle with salt and thyme, then crisp in the oven.

Provided by BHG Test Kitchen

Number Of Ingredients 13

Ingredients

1 cup crumbled feta (4 ounces)
0.5 cup toasted almonds, coarsely chopped
0.5 cup pitted dates, chopped
2 tablespoon fresh marjoram or 1 tablespoon fresh thyme, chopped
2 tablespoon coarsely chopped and/or sliced green olives
2 teaspoon finely shredded lemon peel
0.25 cup honey
0.25 teaspoon cayenne pepper
Toasted pita bread wedges
4 pita bread rounds
2 tablespoon extra-virgin olive oil
2 teaspoon finely chopped fresh thyme
0.25 teaspoon salt

Steps:

In a serving bowl gently stir together feta, almonds, dates, olives, and lemon peel. In a small microwave-safe bowl combine honey and cayenne. Warm in microwave for 15 seconds. Drizzle over spread; fold gently to combine. Serve with pita bread. Thyme-Flecked Pita Crisps
Preheat oven to 350°F. Cut each pita round into 8 wedges. Separate wedges. In a large bowl toss pita wedges with olive oil, thyme, and salt until evenly coated. Spread wedges on two baking sheets. Bake 8 minutes or until crisp.

Nutrition Facts : Calories 168 kcal, Carbohydrate 24 g, Cholesterol 8 mg, Protein 4 g, SaturatedFat 2 g, Sodium 286 mg, Sugar 11 g, Fat 7 g, UnsaturatedFat 4 g

ROASTED FETA WITH HONEY

Roasted Feta With Honey image

A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chilled white wine, is the perfect warm weather supper. If you can't get your hands on thyme honey, the regular sort will do just fine.

Provided by Sara Dickerman

Categories dinner, easy, for one, lunch, quick, weekday, dips and spreads, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 8-ounce slab Greek feta, blotted dry
2 tablespoons extra-virgin olive oil
1 tablespoon Greek thyme honey, or other honey
Freshly ground black pepper
Greek-style pita bread, toasted and cut into wedges
Heirloom tomatoes, roasted beets, nuts or pickled vegetables (optional)

Steps:

Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the feta in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.
Preheat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables.

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