This New York Times’ Baked Feta Cheese recipe is classic, delicious, and simple. The warm pita bread adds something special, too!
This post is all about how to make an easy Baked Feta Cheese Dip.
This Baked Feta Cheese recipe from the New York Times is a must-try. It’s incredibly delicious, easy to make, and requires minimal ingredients. I served this appetizer with warm pita chips, and it was fantastic.
The 8-ounce block of cheese is covered in extra virgin olive oil and warm honey. The recipe says that the fresh thyme is optional, but I think it should be mandatory because it adds so much flavor. The cheese is baked and then broiled in the oven to ensure the top is brown and slightly bubbly.
The Times suggests serving this warm appetizer with cold white wine, nuts, and heirloom tomatoes. Check out the easy recipe steps below and enjoy!
Classic Baked Feta Cheese Dip
Ingredients You’ll Need:
- 8-ounce Block of Feta Cheese, preferably Greek, blotted dry.
- 2 Sprigs of Fresh Thyme (The NYT recipe says this is optional, but I think it should be required because it adds so much flavor!)
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon of Honey
- Pita Bread (I cut the bread into wedges, brushed olive oil onto each one, and then sprinkled them with sea salt. The wedges were then toasted.)
- Heirloom tomatoes, roasted beets, nuts, or pickled vegetables (optional).
Equipment Needed:
- Oven
- Microwave
- Basting Brush (for pita wedges)
- Good Knife (for cutting the pita bread)
- Baking Sheet (for toasting pita wedges)
- Cheese Knife (for serving)
How To Make Classic Baked Feta, Step-by-Step
Step 1: Preheat the oven to 400 degrees F. Blot the block of feta with some paper towels.
Step 2: Place the block of feta cheese in a small oven-proof baking dish. Add the fresh thyme on top of the cheese.
Step 3: Cover the cheese with two tablespoons of extra virgin olive oil. Bake the cheese at 400 degrees F for about eight minutes or until it’s soft and springy to the touch.
Step 4: Heat one tablespoon of honey in the microwave for about 20 to 25 seconds. Add the warm honey to the top of the soft and springy feta. Heat the oven to broil and place the dish back in the oven. Per the New York Times recipe instructions, broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper.
Step 5: Serve immediately with toasted pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts, or pickled vegetables.
How To Make Toasted Pita Wedges, Step-by-Step
Step 1: Purchase fresh pita bread and then cut it into wedges. Cover a baking sheet with foil.
Step 2: Use a basting brush to top each wedge with extra virgin olive oil. Sprinkle the tops with sea salt flakes, like Maldon, but really any salt will do here.
Step 3: Preheat a toaster or regular oven to 400 degrees F. Bake the wedges for about five minutes. You want them warm and toasted, just like a piece of toast.
Serve Warm and Enjoy!
FAQs
How Should I Serve This Hot Baked Feta Cheese Dip With Honey?
The toasted pita chips taste fantastic with this appetizer. The pita bread is coated with extra virgin olive oil and sea salt and then toasted. I swear they are the perfect complement to this fancy snack! Of course, you could serve the baked cheese with crackers, too.
Can I Reheat The Leftovers?
Yes! Once the cheese cools, it becomes firm again. You can reheat the cheese in the microwave or oven if you have leftovers.
Classic Baked Feta Cheese Dip
Equipment
- Small Baking Dish
- Measuring spoons
- Oven
- Microwave
- Basting Brush (for pita wedges)
- Good Knife (for cutting the pita bread)
- Baking Sheet (for toasting pita wedges)
- Foil
- Cheese Knife (for serving)
Ingredients
Ingredients You'll Need:
- 8 ounce Block of Feta Cheese, preferably Greek, blotted dry.
- 2 Sprigs of Fresh Thyme (The NYT recipe says this is optional, but I think it should be required because it adds so much flavor!)
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Honey
- Ground Black Pepper
- Pita Bread (I cut the bread into wedges, brushed olive oil onto each one, and then sprinkled them with sea salt. The wedges were then toasted.)
- Heirloom tomatoes, roasted beets, nuts, or pickled vegetables (optional).
Instructions
How To Make Classic Baked Feta Cheese Dip, Step-by-Step
- Preheat the oven to 400 degrees F. Blot the block of feta with some paper towels.
- Place the block of feta cheese in a small oven-proof baking dish. Add the fresh thyme on top of the cheese.
- Cover the cheese with two tablespoons of extra virgin olive oil. Bake the cheese at 400 degrees F for about eight minutes or until it’s soft and springy to the touch.
- Heat one tablespoon of honey in the microwave for about 20 to 25 seconds. Add the warm honey to the top of the soft and springy feta. Heat the oven to broil and place the dish back in the oven. Per the New York Times recipe instructions, broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper.
- Serve immediately with toasted pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts, or pickled vegetables.
How To Make Toasted Pita Wedges, Step-by-Step
- Purchase fresh pita bread and then cut it into wedges. Cover a baking sheet with foil.
- Use a basting brush to top each wedge with extra virgin olive oil. Sprinkle the tops with sea salt flakes, like Maldon, but really any salt will do here.
- Preheat a toaster or regular oven to 400 degrees F. Bake the wedges for about five minutes. You want them warm and toasted, just like a piece of toast.
- Serve Warm and Enjoy!
Nutrition
Final Thoughts On This Classic Baked Feta Dip
This New York Times recipe for baked feta is straightforward and delicious. The ingredients are simple, and it won’t take long to make! If you want to WOW your guests, serve it with the homemade pita wedges.
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