The original inspiration came from the New York Times, but no one in my family can resist experimenting with recipes. For us, cookbooks are less textbooks and more like collections of timidly proffered suggestions to ignore at our pleasure. The original recipe called for honey only as a glaze, but that didn’t seem quite flavorful to me.
Feta with Honey-Apricot-Mustard-Thyme Glaze
- 1 8 oz. slab of feta cheese, patted as dry as possible with paper towels
- 1 Tablespoon honey
- 1 Tablespoon apricot preserves
- 1 Teaspoon mustard
- 1 Tablespoon fresh thyme leaves
- Preheat oven to 400 degrees F.
- Line a small oven-safe baking dish with aluminum foil, place the feta on the foil, and bake for 8-10 minutes until the cheese turns springy. Remove from oven.
- Preheat the broiler.
- Stir the honey, apricot preservers, mustard and thyme together in a microwave-safe dish and microwave it on high for 45 seconds.
- Gently spread the mixture on top of the cheese until you have an even layer.
- Stick the baking dish with the coated feta under the broiler for one minute, then remove and inspect.
- If the glaze has not started to bubble, stick the cheese back under the broiler for one more minute ONLY. That should suffice.
- Remove from broiler, let cool for a few minutes, and carefully use a spatula to transfer the cheese to a serving dish. Everything is hot, so watch your fingers!
- Serve the cheese with crostini and watch your friends annihilate the appetizer.
You may use a small wheel of Brie as a substitute, however!, you must use a whole wheel, not a cut wedge. The Brie must be covered entirely in that famous white rind or it will melt into nothingness.
Vonn Scott Bair