Nadiya Hussain’s Baked Feta
Sweet, spicy, and creamy, this dish is the perfect addition to a charcuterie board or as an easy snack to share over a drink with friends.
From the book
Nadiya’s Everyday Baking
95 simple and delicious new recipes as featured in the BBC2 TV show
Moving beyond cookies and cakes, with great baking recipes for every type of day, meal, and occasion
Fun flavour twists offer new takes on classic recipes
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Introduction
Except for me, not one soul in my house likes feta, so I make this recipe all for myself and my sisters. Baked with herbs and chilli, and served with a drizzle of honey, this feta is salty, sweet, spicy and herby, making for the most delicious warm dip that really does everything.
Ingredients
| 2 x 200g packets | feta cheese |
| 4 tbsp | olive oil, plus extra for greasing |
| a large sprig of | fresh lemon thyme, leaves picked |
| 1 tsp | dried oregano |
| 1 tsp | chilli flakes |
| 200g | salted crisp crackers, warmed in the oven |
| honey, for drizzling | |
| slices of crusty bread, to serve |
Method
Preheat the oven to 200°C/fan 180°C/gas mark 6.
Lightly grease a small roasting dish.
Put the feta cheese right into the dish and drizzle generously with the oil. Sprinkle over the thyme, oregano and chilli. Cover with foil and bake for 25 minutes. For the last 5 minutes of baking, add the crackers to a tray and warm through.
Take the foil off the feta and drizzle over the honey.
Get your warm crackers out and spread with the warm, salty, sweet, herby feta. Mop up that oil with warm crusty bread.
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