At some point in the summer, all of our meals tend to take on a snacky, party-like feel where normal entrees and appetizers are replaced with elaborate cheese and charcuterie boards, platters of room temperature roasted vegetables, and enormous salads.
You can make and eat this right away, or prepare the topping and then wait until just before your guests arrive to bake with the feta.
Love this recipe? Here are a few other fun appetizer recipe ideas:
- Marinated Cream Cheese
- Black Pepper & Parmesan Puff Pastry Straws
- Strawberry Shortcake Brie
- Chorizo in Red Wine
Baked Feta with Cherry, Bacon & Almonds
Serves 4-6 as an appetizer
4 slices bacon
1 1/2 cups fresh cherries, pitts and stems removed
1 tablespoon olive oil
1/4 cup honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 8-ounce block Greek feta, patted dry
1/3 cup sliced almonds
Preheat oven to 400 degrees. Cook the bacon until crisp, then use a knife to chop coarsely. Set aside.
Combine the cherries, olive oil, honey, and almonds on a baking sheet or medium baking pan, tossing to coat well and spreading out into a single layer. Bake 15- 20 minutes, or until the cherries soften and start to release their juices.
Place the feta in a small oven-to-table baking dish or skillet. Add the bacon to the cooked cherry mixture and pour over and around the feta.
Bake for 15 minutes or until the feta is hot and slightly puffed. Note that it won’t melt—it’ll just get a bit soft. Eat with pita or crackers. (The feta will harden as it cools, so feel free to return to the oven to make it warm again—I did!)