Baked Feta with Honey and Sticky Walnuts (20 minutes)
Stop what you’re doing and try this Baked Feta with Honey and Sticky Walnuts recipe. The feta is cooked to perfection and coated in a light honey glaze. Topped with sticky walnuts that have been cooked with spices, maple syrup and tahini, this combination is irresistible. Plus, it all comes together in under 20 minutes.
If you love easy appetizer recipes, try my Three Ingredient Boursin Cheese Salami Cups, Creamy Whipped Feta, or my Burrata Bruschetta Dip.
Why You’ll Love this Recipe
- Made from simple fresh ingredients this appetizer is easy to make. It even comes together in under 20 minutes.
- The sticky walnuts are so good you can eat them on their own! Serve any extra nuts in a small dish during your next cocktail hour.
- Perfect for the holidays, this recipe is easy to make yet looks very impressive.
Recipe Ingredients
Baked Feta
- Cheese – You’ll need one, 7-ounce block Feta cheese for this recipe. Drain off any excess liquid and blot the cheese dry with paper towel.
- Olive Oil – This recipe calls for olive oil. Use the good stuff!
- Lemons – You’ll need 5-6 slices of seedless lemons for this recipe. Thinly sliced works best.
- Honey – This recipe calls for one tablespoon of honey. Microwave the honey for a few seconds until it is very liquidy and easy to spread.
- Cracked Black Pepper – You’ll need a few turns of cracked black pepper for this recipe!
Sticky Walnuts
- Nuts – This recipe calls for one cup of raw walnut pieces. Not seasoned.
- Za’atar – OK I know this might not be in everyone’s pantry, but it should be! This spice blend takes this sticky nut recipe to another level.
- Sesame Seeds– You’ll need white sesame seeds for this recipe.
- Kosher Salt – This recipe calls for a pinch of kosher salt.
- Maple Syrup – You’ll need good maple syrup for this recipe.
- Tahini – Mix the tahini well before using!
How to Make Baked Feta with Honey and Sticky Walnuts
Preheat the oven to 400 degrees. Place a sheet of parchment paper on the counter.
Step 1: Heat a nonstick skillet over medium high heat, add the raw walnut pieces.
Step 2: Next, add the za’atar, kosher salt and sesame seeds. Sauté for 2-3 minutes to lightly toast the nuts and spices. Stir frequently.
Step 3: Reduce the heat to low and carefully add the maple syrup. Simmer for 1 minute then turn the heat off completely. Next, add the tahini. Toss until well combined.
Step 4: Pour the sticky nuts on the sheet of parchment paper. Press them out into a flat layer to cool.
Step 5: Lightly spray an 8×8 ceramic baking dish with cooking oil. Add the prepared block of feta cheese. Top with olive oil and place the sliced seedless lemon around the cheese. Bake for 10 minutes.
Step 6: Pull from the oven and brush the top of the feta with the warmed honey. Add a few turns of cracked black pepper then broil the cheese for 1-2 minutes until the edges are slightly browned.
Assemble
Remove the cheese from the oven, top with the sticky walnuts and serve hot.
How to Store
Best enjoyed immediately! Leftovers can be stored in an airtight container in the refrigerator for three to four days.
Variations
If you’re not a fan of walnut you can try crushed pecans or almonds instead. That said, I did not test any other nut in this recipe.
If you’re not a fan of honey, you can use maple syrup instead.
Expert Tips
- Seedless lemons are essential because when the seeds are baked in the oven, they can impart a very bitter flavor. So, make sure to grab seedless lemons for this recipe.
- Be sure to use olive oil versus extra virgin olive oil. Regular olive oil can withstand higher temperatures without smoking.
- When broiling the honey on top of the feta, do not let the dish get too close to the broiler. Otherwise, the honey can begin smoking.
- Lightly spray your baking dish with cooking spray. It’s also best to use a ceramic baking dish versus glass when broiling.
- Be sure to mix the tahini well before using. Often times, the oil will separate from the paste, so you need to mix it well before using.
Frequently Asked Questions
Serve with naan bread, crackers or my favorite, sea salt pita chips.
Za’atar is a blend of thyme, oregano, marjoram, coriander, cumin and other spices. It is nutty, zesty and almost lemony in flavor.
No. It will become soft and creamy, but it will not lose shape.
Greek feta works well when baking. Make sure to grab a block versus crumbled feta. Also, be sure to pat it dry before baking.
Other Appetizer Recipes to Consider Trying
- Spicy Bruschetta with Toasted Calabrian Butter Baguettes
- Chicken Sausage Lettuce Wraps
- Crispy Zucchini Roll-Ups
Baked Feta with Honey and Sticky Walnuts (20-minutes)
Equipment
- 1 8×8 ceramic baking dish
- 1 nonstick skillet
- 1 sheet parchment paper
Ingredients
Baked Feta with Honey
- 7 ounce block feta, drain and blot dry
- 1.5 tablespoons olive oil
- 5-6 slices seedless lemon
- 1 tablespoon honey, warmed
- few turns cracked black pepper
Sticky Walnuts
- 1 cup raw walnut pieces
- 1 tablespoon sesame seeds
- 1 teaspoon za'atar spice
- pinch kosher salt
- 2 tablespoons maple syrup
- 1 tablespoon tahini, mix well before using
Instructions
How to Make Baked Feta with Honey and Sticky Walnuts
- Preheat the oven to 400 degrees. Place a sheet of parchment paper on the counter.
Make the Sticky Walnuts
- Heat a nonstick skillet over medium high heat. Add the raw walnut pieces, za’atar, kosher salt and sesame seeds. Sauté for 2-3 minutes to lightly toast the nuts and spices. Stir frequently.
- Reduce the heat to low and carefully add the maple syrup. Toss until well coated and simmer for 1 minute then turn the heat off completely. Next, add the tahini. Toss until well combined and pour the sticky nuts on the sheet of parchment paper. Press them out into a flat layer to cool.
Bake the Feta
- Lightly spray an 8×8 ceramic baking dish with cooking oil. Add the prepared block of feta cheese. Top with olive oil and place the sliced seedless lemon around the cheese. Bake for 10 minutes. Pull from the oven and brush the top of the feta with the warmed honey. Add a few turns of cracked black pepper then broil the cheese for 1-2 minutes until the edges are slightly browned.
Assemble
- Remove the cheese from the oven, top with the sticky walnuts and serve hot.
