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Larson Reserve Club Recipe
A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chill Sauvignon Blanc, is the perfect warm weather supper. If you can’t get your hands on thyme honey, the regular sort will do just fine.
Ingredients:
1 – 8 ounce block of feta, preferably Greek, blotted dry
Sprig of fresh thyme, option
2 tbsp. extra-virgin olive oil
1 tbsp. honey
Black pepper
Pita bread, toasted and cut into wedges
Heirloom tomatoes, roasted beets, nuts or pickled vegetables
*Recipe Yields 4-6 servings
A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chill Sauvignon Blanc, is the perfect warm weather supper. If you can’t get your hands on thyme honey, the regular sort will do just fine.
Ingredients:
1 – 8 ounce block of feta, preferably Greek, blotted dry
Sprig of fresh thyme, option
2 tbsp. extra-virgin olive oil
1 tbsp. honey
Black pepper
Pita bread, toasted and cut into wedges
Heirloom tomatoes, roasted beets, nuts or pickled vegetables
*Recipe Yields 4-6 servings
A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chill Sauvignon Blanc, is the perfect warm weather supper. If you can’t get your hands on thyme honey, the regular sort will do just fine.
Ingredients:
1 – 8 ounce block of feta, preferably Greek, blotted dry
Sprig of fresh thyme, option
2 tbsp. extra-virgin olive oil
1 tbsp. honey
Black pepper
Pita bread, toasted and cut into wedges
Heirloom tomatoes, roasted beets, nuts or pickled vegetables
*Recipe Yields 4-6 servings
Preparation:
Step 1
Heat the oven to 400 degrees. Select a small over-to-table earthenware dish or a small ovenproof sauté pan. Place the feta in the dish, top with thyme, if using, and cover with the olive oil. Bake until the cheese is soft and springy to touch but not melted, about 8 minutes.
Step 2
Heat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush, then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables.
Send us your favorite recipes and we’ll share them in one of our newsletters! wineclub@larsonfamilywinery.com