Ingredients
Wrapped Feta
2 sheets of phyllo paper thawed
8 ounce block feta cheese
2 tablespoons olive oil
12 cherries pitted and cut in half
Fresh rosemary for garnish
Honey roasted almonds for garnish
Infused Honey
1/2 cup honey
1/3 cup water
Few sprigs of rosemary
3 1/2 tablespoons balsamic vinegar
Instructions
Infused Honey
In a small sauce pan over medium-high heat, combine honey and water; bring to a boil. Add rosemary sprigs and reduce heat to a simmer. Let simmer for approximately 10 minutes until total amount of liquid is reduced to about 1/2 cup. Remove from heat and discard thr rosemary. Stir in balsamic vinegar and let cool.
Wrapped Feta
Pre heat oven to 350*
Cut phyllo sheets in half and brush each sheet with olive oil. Wrap the feta block like a package. Drizzle olive oil on the bottom of a sheet pan, place the wrapped feta seem side down. Bake for 20 – 25 minutes until nice and golden brown.
Remove from the oven and let cool just a few minutes. When ready to serve place on a plate or a board, drizzle with a couple tablespoons of infused honey, sprinkle with almonds and garnish with fresh rosemary. Serve with fresh pitted cherries and your favorite crackers.
Notes
This phyllo wrapped feta also makes great individual appetizers or a great addition to a salad. Cut the block into 4 squares and wrap individually with the phyllo dough.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Bake
Nutrition
- Serving Size: 2 ounces
- Calories: 292
- Sugar: 17 g
- Fat: 17 g
- Carbohydrates: 24 g
- Protein: 9.9 g