The Baked Feta Board

There are occasions that call for complicated spreads packed with tons of cheeses, but a simple summer gathering isn't one of them. Enter the Baked Feta Board. The centerpiece is baked feta, drenched in olive oil and broiled with honey until creamy and spoonable. Plus, plenty of crisp and crunchy sides that make a perfect vessel for that savory-sweet feta, from rosemary crackers to nutty crisps to fresh veggies. And snacks to enjoy alongside, like marcona almonds and meaty olives. This is a taste of the Mediterranean, perfect as an appetizer for a few or a light meal for two.

Featuring

prep time
20minutes
assembly time
10minutes
Serves
2people

preparation & ingredients

1 7-oz. cup Murray's Feta

1/2 cup Murray's Italian EVOO

2 Tbsp. Mitica Acacia Honey

Black pepper

1 ea. Murray's Rosemary Marcona Almonds, 4 oz.

1 ea. Greek Olive Mix, 6 oz.

1 ea. Pacific Pickle Works Carriots of Fire, 16 oz.

1 ea. Mitica Acacia Honey

1 ea. Rustic Bakery Apricot, Pistachio, & Brandy Crisps, 5 oz.

1 ea. Mitica Rosemary Toketti, 7 oz.

2 cucumbers, sliced into discs

2 yellow zucchini, cut into planks

1 pint grape tomatoes

Pita, cut into triangles & lightly toasted

Thyme sprigs

prep

Preheat oven to 400 F. Transfer feta to a small earthenware dish or small ovenproof pan, and cover with olive oil. Bake for 8 minutes.

Set the oven to broil. Spread honey over the top of feta, and broil until the top of the cheese is browned and beginning to bubble. Season to taste with black pepper.

assembly

Step 1

On a round board or platter, place your baked feta between 9 and 11 o'clock. Place two medium bowls (blue in our photos) between 1 and 5 o'clock, and place two small bowls to the left of them, slightly down from the bottom edge of each. Place a third small bowl below the feta.

Step 2

Arrange the pita triangles and rosemary toketti in distinct piles between 11 and 1 o'clock. Create a shingled row of Rustic Bakery crisps from 7 to 9 o'clock.

Step 3

Fill the three small bowls with the almonds, olives, and honey. Fill one of the medium bowls with tomatoes and the other with the Carriots of Fire and the spears of yellow squash.