Sunday, December 20, 2020

Honey Thyme Feta #SundayFunday

 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.

Honey Thyme Feta

We are celebrating Holiday Cheese Boards with the Sunday Funday Crew.........
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.................
Honey Thyme Feta pin

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.

Charcuterie Tray

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.  

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.

Appetizers, cheese,
Appetizers
American
Yield: 6 servings
Author: Wendy Klik
Honey Thyme Feta

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

  1. Whisk together the honey, thyme and black pepper.  Set aside.
  2. 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.  
  3. 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.
  4. 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

199.40

Fat (grams)

13.37

Sat. Fat (grams)

2.59

Carbs (grams)

18.75

Fiber (grams)

0.86

Net carbs

17.89

Sugar (grams)

12.41

Protein (grams)

2.85

Sodium (milligrams)

89.44

Cholesterol (grams)

35.20
Created using The Recipes Generator

10 comments:

  1. Ohhh my goodness Wendy!! My mouth started watering as soon as I opened this one up - that sounds amazing!

    ReplyDelete
  2. Crunchy outside and soft inside, sweet and salty, I love everything about your dish, Wendy!

    ReplyDelete
  3. Oh, my! Fried feta. I'm on board with that!! Can't wait to try it.

    ReplyDelete
  4. I just read a study that cheese staves off dimentia, lol! I'm all over this!

    ReplyDelete
  5. Wish I could be a part of this cheese broad party, drooling over it!!

    ReplyDelete
    Replies
    1. Wish you could too, it would be so fun to meet you in real life.

      Delete

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