Baked Feta with Honey and Thyme is a Mediterranean-inspired dish that relies on contrast rather than complexity. When gently baked, feta cheese softens just enough to become creamy inside while still holding its shape. Honey adds warmth and sweetness, while thyme brings a subtle herbal note that keeps the dish balanced.

This recipe works beautifully as an appetizer, a light shared plate, or part of a mezze spread. The key lies in temperature control. Too much heat and the feta dries out; too little and it won’t soften properly. Precision turns a simple ingredient list into something quietly impressive.

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Ingredients (Serves 2–3)

• 200 g block feta cheese (preferably sheep’s milk)

• 1½ tablespoons olive oil

• 1–2 tablespoons honey (to taste)

• Fresh thyme sprigs

• Freshly ground black pepper

• Optional: chili flakes or lemon zest

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Step-by-Step Instructions (Detailed & Refined)

1. Prepare the Oven and Dish

Preheat the oven to 180°C (350°F).
Place the block of feta in a small oven-safe baking dish.

Tip:
Use a dish just large enough to hold the feta — this helps retain moisture.

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2. Season the Feta

Drizzle the feta with olive oil.
Add a few sprigs of fresh thyme and a light grind of black pepper.

If using chili flakes or lemon zest, add sparingly.

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3. Bake Gently

Bake uncovered for 18–22 minutes, until the feta is soft to the touch but not browned.

Key point:
The feta should soften, not melt or crack.

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4. Add the Honey

Remove the dish from the oven.
Drizzle honey evenly over the warm feta.

Let it sit for 2–3 minutes so the honey slightly warms and spreads.

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5. Finish and Serve

Remove thyme sprigs if desired.
Serve immediately while warm.

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Professional Tips for Best Results

• Use feta sold in block form, not pre-crumbled

• Sheep’s milk feta has a creamier texture when baked

• Add honey after baking, never before

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Common Mistakes to Avoid

• Baking at high heat

• Using dry or low-quality feta

• Adding honey too early

• Overseasoning with herbs

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Serving Suggestions

Serve with warm bread, toasted pita, or crackers.
Pairs well with olives, roasted vegetables, or a simple cucumber salad.