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!
Appetizer, Side Dish
Autumn, Side Dish, Simple Dinners, Vegetarian
1/2bunch grapes,picked off the stalks
Salt & Pepper
A few sprigs of fresh thyme
1block Danish fetta
3/4cupbreadcrumbs(panko or regular)
Big pinch flaky salt
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.