If you want to show off, but spend almost no time in the kitchen, I have the perfect supper dish for you! A baked feta is a great way to straddle the summer to autumn divide and so delicious on a cold night in front of the fire.
You’ll need:
1 pack feta – use Greek aged feta if you can
4 fresh figs
4 slices of prosciutto or parma ham
1 tsp pul biber
1 tsp dried sage
1 tsp local honey
Place your feta, whole, in an overproof dish. Sprinkle over the pul biber and sage and slice into four equal sized pieces. Quarter the figs, tear up the parma ham and tuck those in and around the fat slices of feta.
Drizzle the lot with honey and finish with some black pepper, but no salt. Bake at 170°c fan for 20 minutes and leave to cool for 2 or 3 minutes before diving in with crackers. I love Peters Yard Fig and Spelt Sourdough crackers, but any sturdy one will do as you’ll be diving in using those, unencumbered by cutlery.
The dish is an amazing mix of sweet figs, soft and salty cheese, crispy ham and a little peppery kick from the pul biber.
