Baked Feta with Honey, Hazelnuts and Thyme with Dried Fig and Marsala Compote
Photography Manja Wachsmuth.
Look for a creamy, rather than a firm, feta for this dish. Other nuts and herbs such as walnuts and almonds and rosemary also work well.
Serves: 6-8
INGREDIENTS
2 blocks creamy feta
1 tablespoon olive oil
4 tablespoons runny honey
⅓ cup roasted hazelnuts, roughly chopped
4 sprigs fresh thyme
ground black pepper
To serve
crostini or crackers
Dried Fig and Marsala Compote
200 grams dried figs, stem end trimmed off
¾ cup marsala or port
½ cup water
1 tablespoon honey
2 sprigs thyme
zest ½ an orange
METHOD
Preheat the oven to 200°C.
Drain the feta and blot it dry on paper towels. Brush the base of a baking dish with oil and place the feta on top.
Drizzle with half the honey, then scatter over the hazelnuts and thyme sprigs. Drizzle over the remaining honey and a grind of black pepper.
Bake for about 12 minutes or until the feta is soft when pressed but not collapsing.
Serve while hot with crostini and the Fig and Marsala Compote, if making.
Dried Fig and Marsala Compote
I love having this easy compote in the fridge. I serve it with other cheeses, cold meats and it also goes well with beef and lamb.
Roughly chop the figs and place in a small saucepan along with all the remaining ingredients. Bring to the boil, then simmer for about 15 minutes until tender and most of the liquid has cooked off. Cool. Makes about 1½ cups.
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