This salty, sweet, crusty hot cheese is your new go-to summer app.
Apricot season is fleeting, so make this now and serve it with a bottle of gewurztraminer to everyone’s delight. If peaches or nectarines are on hand, they’re equally delicious in this herbaceous topping that’s just sweet enough to balance the saltiness of crispy hot feta.
Makes 4 servings
- 2 cups diced fresh apricots
- 3 tablespoons coarsely chopped sweet herbs, such as basil, lemon verbena, and/or mint
- 1 green onion, white and green parts thinly sliced
- 2 tablespoons extra-virgin olive oil, plus more for frying
- 1 1/2 tablespoons sherry vinegar
- 1/2 teaspoon Aleppo pepper or piment d’Espelette, or 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1 (8-ounce) block feta cheese (preferably not in brine), at room temperature
- 2 tablespoons cornstarch
- 2 teaspoons honey
- 1 teaspoon toasted sesame seeds
- 1 batch Spicy Homemade Pita Chips
- Toss the apricots with the herbs, onion, oil, vinegar, Aleppo pepper (or other chile flakes), and salt in a medium bowl. Set aside to marinate while cooking the feta, or up to 2 hours.
- Pat the feta as dry as possible with paper towels. Place a small cast-iron or nonstick skillet over medium-high heat, and pour in enough olive oil to coat the bottom of the pan with a thin layer. Wait until it’s shimmering hot, then dredge both sides of the block of feta in the cornstarch (but not edges), brush off excess, and place the feta in the pan. Cook until crisp and browned, then carefully flip using a large heatproof spatula and cook on the other side, 2 to 3 minutes per side.
- Carefully transfer the hot feta to a serving plate. Drizzle with honey and spoon some of the apricot salsa over top. Sprinkle with sesame seeds and serve hot, with pita chips and the rest of the salsa on the side.