HONEY-BAKED FETA WITH LAVENDER & THYME SERVED W/ RYE CRISPS

​This recipe is taken from New Classics by Marcus Wareing, published by Harper Collins. Photography by Jonathan Gregson.

INGREDIENTS
• 7 1/16 oz of feta
• 1/2 loaf of rye bread
• 4 tbsp of olive oil
• 1 garlic clove, halved
• 4 tbsp of runny honey
• 4 sprigs of thyme
• 2 lavender sprigs, or half a teaspoon of dried lavender
• sea salt
• freshly ground black pepper
Preheat the oven to 392°F




DIRECTIONS
Cover the feta with 2 pieces of kitchen paper and leave at room temperature for 1 hour to absorb excess moisture

Cut the rye bread into very thin slices. Place them in a single layer on 2 baking trays. Drizzle with the olive oil and rub each slice with a halved garlic clove.

Bake the rye slices in the oven for 7–10 minutes until lightly golden and crisp. Remove the rye crisps and turn the oven to its broiler setting.

Remove the kitchen paper from the cheese and place the feta in an ovenproof dish just large enough for it to fit snugly. Drizzle the honey on top, then add the thyme and lavender. Season well with salt and pepper and broil for 5–10 minutes until golden.

Remove the cheese from the oven. Serve the feta immediately with the rye crisps

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