Description
Baked Feta with Roasted Grapes, hot honey, and rosemary is a sweet-savory app that’s easy to make. Perfect for sharing, a true Mediterranean delight!
Ingredients
Scale
- Main Stars:
- 8 oz (225g) block feta cheese (sheep’s milk preferred)
- 2 cups (about 10 oz) red grapes, destemmed
- Flavor Weavers:
- 2–3 sprigs fresh rosemary
- 3 tbsp extra virgin olive oil
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- Sweet & Spicy Finishers:
- 2–3 tbsp hot honey (or regular honey with a pinch of red pepper flakes)
- Crunchy Toppers:
- 2 tbsp pine nuts
Instructions
- Prep Your Pan & Grapes:: Alright, first things first! Grab a small baking dish that’s just big enough for your block of feta and grapes to snuggle in. I like to use one that’s not too big, so everything gets nice and cozy. Toss your gorgeous red grapes (stems removed, obviously!) with a tablespoon of olive oil right in the dish. Give ’em a good shake or a gentle stir to make sure they’re all coated. This is where the magic starts to happen, getting those grapes ready to burst with flavor. You want them evenly spaced, so they roast, not steam. I usually end up with a few rogue grapes rolling off the counter, but that’s just part of the fun, right?
- Nestle the Feta:: Now, make a little bed for your block of feta in the center of those olive oil-coated grapes. Just plop it right in there. Drizzle another tablespoon of olive oil generously over the feta. This helps it get that lovely golden crust and keeps it from drying out. I sometimes forget this step and the feta looks a bit sad, so learn from my oops! Scatter a few sprigs of fresh rosemary around the feta and grapes. The smell of the rosemary already starts to fill the kitchen, honestly, it’s just divine. Make sure some needles are poking out so they can crisp up a bit.
- Roast Until Golden:: Pop that dish into a preheated oven at 400°F (200°C) for about 20-25 minutes. You’re looking for the feta to be beautifully soft and slightly golden around the edges, and those grapes? Oh my goodness, they should be roasted, softened, and some of them just starting to burst, releasing their sweet juices. The kitchen will smell absolutely incredible, like a little piece of the Mediterranean. Don’t be afraid to give the dish a little jiggle to see how soft the feta is – it should be jiggly, not solid. If it’s not quite there, give it another 5 minutes!
- Toast the Pine Nuts:: While your feta and grapes are doing their thing, grab a small dry skillet and toast your pine nuts over medium-low heat. This is a crucial step for that nutty crunch! You *have* to watch them constantly, and I mean constantly. They go from pale to perfectly golden to burnt in a blink. I’ve wasted so many batches, honestly. Shake the pan frequently until they’re fragrant and lightly browned. Once they’re done, immediately transfer them to a small bowl so they don’t keep cooking in the hot pan.
- Drizzle with Hot Honey & Finish:: Once your baked feta and grapes come out of the oven, it’s time for the grand finale. Drizzle that glorious hot honey all over everything. Don’t be shy! The warmth of the dish will help the honey spread beautifully. This is where the sweet and spicy really come together. Then, scatter those perfectly toasted pine nuts over the top. A generous sprinkle of flaky sea salt and a crack of fresh black pepper are a must here, too. It brings out all the individual flavors and makes everything pop. I sometimes get a little messy with the honey, but who cares? It’s all part of the charm!
- Serve Warm & Enjoy:: Serve your dish immediately, right from the baking dish, with plenty of crusty bread or pita for scooping. That warm, creamy feta, those sweet, jammy grapes, the spicy honey, and the nutty crunch… it’s a symphony of flavors and textures. Honestly, this dish never lasts long in my house. It’s perfect for sharing, or honestly, if you’re like me, it’s a fantastic solo snack. The aroma alone is enough to make you happy, but that first bite? Pure bliss!