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Feta with Rosemary Pepper Honey

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  • 1/2 c Honey
  • 1/4 c Water
  • 2 ts Chopped fresh rosemary leaves
  • 1 ts Black peppercorns; cracked coarse
  • 1 lb Feta cheese; rinsed and patted dry


In a small saucepan combine honey, water, rosemary, and peppercorns and simmer, swirling pan occasionally, until reduced to about 1/2 cup. Cool honey to room temperature.
Cut feta into thin slices and serve drizzled with honey.
Serves 8 as a dessert.
Gourmet October 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.