I had to dig out a cardigan the other night, so autumn must be on the way here in Sydney. This is actually my favourite time of year. I love going out for a walk when the morning air is crisp and cool, but warms up into a beautiful sunny day. Plus, I loooove cardigans. The change of seasons always brings me cooking inspiration and I’ve been happily brainstorming cool-weather comfort food dishes. I was very excited about one particular idea and couldn’t help but try it straight away – Crumbed Feta with Roasted Grapes and Honey.
I’ve made a lot of cheeseboards in my time. I love the process of putting them together and styling everything beautifully. Cheese, grapes and honey are staples and a delicious combination of flavours together, but this is a unique and totally delicious way to serve them. With this dish, I wanted to elevate your standard cheeseboard and give it a seasonal autumn twist. Just add a glass of wine!
Have you ever tried roasted grapes?
Just like roasted strawberries, a little time in the oven turns red grapes into an even more delicious version of themselves. The flavour and sweetness gets super concentrated. Grapes are in season right now and super affordable so it’s the perfect time to give this recipe a try! I kept the grapes on the stalks for my photos (#aesthetics) but honestly it would be much easier to eat if they were removed before cooking!
Feta is such a versatile cheese to use in a wide variety of dishes. The whole internet has gone feta mad thanks to the viral TikTok pasta recipe! I love it crumbled over roasted carrots or in salads, but I had never tried crumbing and frying it before! The pan-fried crumb coating becomes golden and crisp, adding a lovely textural contrast. The cheese inside doesn’t melt, but becomes creamy and crumbly and is so delicious served warm.
The grapes and honey add sweetness that offsets the salty crumbed feta beautifully. The fresh thyme and oregano add a pop of contrasting colour and lovely flavour.
I served the feta as one big block, crumbed and fried until golden. You could also cut into smaller pieces. This will help to get a better crumb to cheese ratio and individual pieces might be better for a larger group. Just make sure to serve with crusty toasted bread or crackers!
This Crumbed Feta is so quick and easy to prepare – like 20 minutes, tops – but really takes your cheeseboard to a whole new level. It’s also a great little vegetarian appetiser that can be adapted through the seasons all year. Think fresh cherry tomatoes or sliced peaches in summer with scattered basil and mint leaves. I’d also love to try a wintery version with roast pumpkin, sage and toasted pine nuts. You can also try it with olives, figs and pomegranate or any other flavour combination you dream up!
Related Post: Slow Cooked Lamb with Homemade Hummus
Crumbed Feta with Roasted Grapes and Honey
This Crumbed Feta is so easy and takes your autumn cheeseboard to a whole new level. The salty, crispy cheese goes perfectly with the sweet grapes and honey!
- 1/2 bunch grapes, picked off the stalks
- 1 tablespoon olive oil
- Salt & Pepper
- A few sprigs of fresh thyme
- 1 block Danish fetta
- 1 egg
- 3/4 cup breadcrumbs (panko or regular)
- Big pinch flaky salt
- 4-5 tablespoons olive oil
- Honey, to serve
- Fresh oregano and thyme, optional, to serve
- Crusty bread, toasted to serve
Preheat oven to 180°C (350°F). Place grapes in an even layer on a baking tray and drizzle with olive oil. Scatter with salt, pepper and thyme leaves. Roast for 15-20 minutes until the grapes are softened and have released some juice.
In the meantime, make the crumbed feta.
Place the egg into a flat-bottomed bowl and whisk lightly. Add the breadcrumbs and a big pinch of salt to a second bowl. Dip the feta into the egg and then transfer to the second bowl. Press gently into the bread crumbs on all sides to evenly coat.
Heat olive oil in a fry pan over medium heat. Cook the feta for about 3 minutes each front and back and then carefully turn to cook the other sides until golden brown.
Transfer to a plate to serve. Place roasted grapes around and on top of the feta, spooning over the grape juices. Scatter with fresh oregano and thyme. Serve immediately with a good drizzling of honey and toasted bread.