Food 52

Sesame-Crusted Feta With Black Lime Honey From Ottolenghi Test Kitchen

“Everything is betta with feta,” says Tara, voted the number one feta fan of all time, and, to be fair, she might be right. We try really hard not to show cheese favoritism (cheesism), but we’d be lying if we didn’t admit that feta makes a prominent appearance in the OTK fridge, its salty, tangy properties lending it well to multiple preparations. This dish is a little bit sweet, a lotta bit salty, a tiny bit bitter, and a whole bit crispy. It’s exactly what you’d serve for brunch (with bacon, if you like) and not much else, as it really is quite rich. Get ahead: – Coat the feta the night before, cover well, and keep refrigerated. Make it your own: – Leave out the black lime if you can’t find any—this dish is just as special without it. – Swap out the feta for halloumi cheese instead.