Two summers ago I made this recipe for a party and it was a big hit. I’ve made it countless times since and it has never failed me. There are few recipes in my caché that have earned this hallowed status: A sure thing.
This recipe is simple and will make your kitchen smell h-e-a-v-e-n-l-y. It has been known to draw an entire party into the kitchen. It has the power to bring husbands away from watching baseball games to ask “Whatcha cooking?” If you have an outdoor grill you can pop this alongside whatever you are grilling. It is just as easy on the stovetop. Serve it with pita chips, alongside a salad or kabobs. Eat it solo with a glass of white wine.
Grilled feta
- 1 block feta (at room temperature)
- Zest of one lemon
- Handful of thyme leaves–separated from the stem
- 2 tablespoons good extra virgin olive oil
- Dash of salt and pepper
- Foil
Begin by creating a square “dish” out of foil and preheating your pan over medium-low heat.
Place the foil “dish” in the pan and add to it: one tablespoon olive oil, half the thyme leaves, zest from about one-third of the lemon and a dash of salt and pepper. Turn the heat up to medium-high and place the block of feta in the foil “dish.” On top of it, add more olive oil, thyme, lemon zest and salt and pepper. Pan grill the feta until the bottom of it appears to be melting a bit and bubbly–about three to four minutes. Flip over and grill for another two to three minutes.
Place the feta on a plate and garnish with remaining lemon zest and thyme sprigs. Bon appetit!
The best part? The clean-up is super simple. The second best part? Feta is one of the healthiest cheeses, so switch out the brie and bread routine for this lighter take on an hors d’oeuvre. If you are daydreaming about summer parties (like I am), here are a few links to fuel your reveries:
- Equip your patio for a summer cocktail party (Elements of Style)
- Meat-free grill recipes (Saveur)
- 40 cool drinks for a sizzling summer day (Real Simple)
Bakersfield Blonde 
Cannot wait to try this recipe. Thanks Paige.