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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!
Prep Time 20 minutes
Cook Time 20 minutes
Ingredients
Roasted Grapes
- 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
Instructions
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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.
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In the meantime, make the crumbed feta.
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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.
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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.
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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.