Feta cheese, dredged in bread crumbs and fried to a crispy golden brown in lemon scented olive oil then drizzled with honey and thyme is a wonderful addition to a cheese/charcuterie board or as that star on a plate of it's own.
Cam of Culinary Adventures with Camilla invited us to join her today with recipes or tips for making a Holiday Cheese Board. Let's see what everyone is sharing.................
When serving to a large gathering my trays look like this. However, during this pandemic my gatherings have been much smaller and so have my cheese boards.
- Breakfast Charcuterie Board by Palatable Pastime
- Cheese Boards: A Feast for the Eyes and the Tastebuds by Culinary Adventures with Camilla
- Holiday Cheese Board Ideas by Making Miracles
- Homemade Grilled Veggie Cottage Cheese by Sneha's Recipe
- Honey Thyme Feta by A Day in the Life on the Farm
- Spicy Marinated Cheese by Food Lust People Love
Cheese is one of my go to's when entertaining. It is so easy to make up a cheese tray and you always know it's going to be a hit.
When I found this recipe in Cuisine at Home I knew that it was going to be perfect for a smaller, socially distanced gathering. It will be perfect for your holiday gathering too. Merry Christmas if you celebrate. Happy Holidays to all.
Yield: 6 servings
Honey Thyme Feta
Feta cheese, dredged in bread crumbs and fried to a crispy golden brown in lemon scented olive oil then drizzled with honey and thyme is a wonderful addition to a cheese/charcuterie board or as that star on a plate of it's own.
Prep time: 10 MinCook time: 7 MinTotal time: 17 Min
Ingredients
- 1/4 c. honey
- 1 T. chopped thyme + more for topping
- 1 t. black pepper
- 2 T. flour
- 1 egg beaten with 1 T. water
- 1/4 c. panko bread crumbs
- 1 (8 oz) block feta cheese
- Large zest of 1 lemon
- 5 T. olive oil
Instructions
- Whisk together the honey, thyme and black pepper. Set aside.
- Place the flour, egg wash and panko in 3 separate shallow bowls. Dredge the cheese first in the flour, followed by the egg and then into the panko. Press the panko lightly onto the cheese to make sure it adheres.
- Heat the olive oil in a saute pan over med high heat. Add the zest and let cook for half a minute. Remove to a paper towel lined plate and set aside.
- Add the feta to the hot lemon oil and cook until golden brown, about 3 minutes per side. Transfer to a serving platter and drizzle with the reserved honey mixture, top with additional thyme and the fried lemon zest if desired.
Notes:
Adapted from a recipe found in Cuisine at Home, Issue #144
Calories
199.40Fat (grams)
13.37Sat. Fat (grams)
2.59Carbs (grams)
18.75Fiber (grams)
0.86Net carbs
17.89Sugar (grams)
12.41Protein (grams)
2.85Sodium (milligrams)
89.44Cholesterol (grams)
35.20
Ohhh my goodness Wendy!! My mouth started watering as soon as I opened this one up - that sounds amazing!
ReplyDeleteIt was very tasty Rebekah.
DeleteCrunchy outside and soft inside, sweet and salty, I love everything about your dish, Wendy!
ReplyDeleteThanks so did I.
DeleteOh, my! Fried feta. I'm on board with that!! Can't wait to try it.
ReplyDeleteI just read a study that cheese staves off dimentia, lol! I'm all over this!
ReplyDeleteI hope that's true. I should be golden.
DeleteWish I could be a part of this cheese broad party, drooling over it!!
ReplyDeleteWish you could too, it would be so fun to meet you in real life.
DeleteThis was a lovely blog posst
ReplyDeleteThank you Danielle.
Delete