Baked Feta with Honey and Roasted Grapes

No ratings yet

Baked Feta with Honey and Roasted Grapes

This baked feta with honey and roasted grapes is a simple appetizer recipe with the best combination of savory that's a bit sweet and salty. Serve it with crackers or toasted bread.

Prep Time5

Cook Time23

Total Time28

Course: Appetizers

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

1 1/2 cups seedless grapes, (red, green or both)
1 garlic clove, thinly sliced
1 shallot, thinly sliced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 tablespoon balsamic vinegar
8 ounce block of feta cheese, patted dry if in brine
4-6 fresh thyme sprigs
1 tablespoon honey
1/4 cup chopped toasted walnuts
Toasted baguette slices, crackers or pita chips for serving

Instructions

Preheat the oven to 425 degrees F. Arrange the top rack in the oven 4-6 inches from the broiler and another rack in the middle.
In a square, round or oval baking dish, combine the grapes, garlic, shallots, salt, pepper, olive oil and balsamic vinegar.
Break the block of feta into 1-inch to 1-1/2-inch pieces. Stir the cheese with the grapes. Then arrange the feta and grapes, so they are mostly in a single layer packed tightly against each other. Put the thyme sprigs on top.
Bake the feta for 18-20 minutes, until it starts browning at the edges and the grape skins starts to wrinkle.
Turn the broiler on high. Drizzle the honey over the feta. Then broil the cheese until it’s nicely browned, about 2-3 minutes. Rotate the baking dish as needed.
Sprinkle the feta and grapes with walnuts before serving with toasted baguette slices, crackers or pita chips.

Notes

You may need to increase or decrease the amount of grapes depending on the size and shape of your baking dish. The one shown in these photos is 7-inches x 7-inches.

Sometimes feta comes in 7-ounce blocks. It is fine if the block is not 8 ounces.

For the balsamic vinegar, you can substitute with red wine vinegar.

You can use a pinch of dried thyme instead of fresh thyme sprigs. Add dried time with the salt and pepper.

Store leftovers in an airtight container in the refrigerator up to 3 days. Warm them in a 350-degree F oven. You can eat them as an appetizer again or toss them with pasta.

You can also eat leftovers cold in a salad. Start with baby arugula or spinach. Then chop the feta into smaller pieces and add grapes and shallots. Drizzle in the oil-vinegar mixture for the dressing.

Nutrition