Caramelized Feta with Chili Honey Glaze & Crunchy Walnuts
This recipe is a showstopper—a perfect blend of salty, creamy, sweet, spicy, and crunchy. It comes together in under 15 minutes and is guaranteed to impress as an appetizer, snack, or part of a cheese board.
Ingredients
· 1 block (7-8 oz / 200g) feta cheese, drained
· Note: Use a block in brine for best results. Avoid pre-crumbled feta.
· 2 tablespoons runny honey
· ½ – 1 teaspoon red pepper flakes or Calabrian chili paste (adjust to taste)
· ½ tablespoon olive oil
· ⅓ cup walnuts, roughly chopped
· 1 teaspoon fresh thyme leaves (or ½ tsp dried)
· Freshly cracked black pepper
· For serving: Crusty bread, crackers, or sliced apples/pears
Instructions
1. Prep & Sear the Feta:
· Pat the feta block very dry with paper towels. This is crucial for getting a good sear.
· Heat the olive oil in a small, oven-safe non-stick or cast-iron skillet over medium-high heat.
· Carefully place the feta block in the hot skillet. Sear for 2-3 minutes on the first side, without moving it, until a deep golden-brown crust forms.
· Using a thin spatula, carefully flip the feta. Sear the other side for another 2-3 minutes until golden. Remove the skillet from the heat.
2. Make the Glaze & Caramelize:
· In a small bowl, mix the honey and red pepper flakes.
· Drizzle the chili-honey mixture over the seared feta in the skillet, coating the top and sides.
· Sprinkle the chopped walnuts and thyme leaves around (and a little on top of) the feta.
3. Broil to Finish:
· Turn your oven’s broiler to high. Place the skillet about 6 inches from the broiler element.
· Broil for 2-4 minutes, watching VERY closely, until the walnuts are toasted, the honey is bubbling, and the feta is caramelized on top. The feta will soften but should not melt completely.
4. Serve:
· Carefully remove the skillet from the oven (the handle will be hot!). Let it cool for just a minute.
· Crack some black pepper over the top. Drizzle with an extra little swirl of honey if desired.
· Serve immediately, right from the skillet. Provide small knives or spreaders and plenty of crusty bread, crackers, or fresh fruit for scooping up the warm, gloriously messy cheese.
Chef’s Tips
· Don’t Skip the Dry: Moisture is the enemy of caramelization. Pat that feta dry!
· The Flip: Flipping can be tricky. Use a thin, flexible spatula and be confident. If it breaks a little, it’s still delicious.
· Watch the Broiler: Broilers vary in intensity. Stay close—it can go from perfect to burnt in seconds.
· Variations: Add a sprinkle of sesame seeds or za’atar with the walnuts. A squeeze of lemon juice at the end adds a wonderful brightness.
This dish is meant to be shared—tear off a piece of bread, dig in, and enjoy the incredible combination of warm, creamy feta with that sticky, spicy-sweet glaze and crunchy nuts. It’s an absolute flavor bomb!