And so it begins, the start of the 4th of July appetizers, side dishes, snacks, and sweet treats. Hard to believe the 4th is only a few weeks away (actually it’s exactly 3 weeks from today), but as we all know, time moves quickly, and somehow it is mid-June. This currently means two things for me. First, it’s finally starting to warm up here in the mountains. Things have slowly gotten green (if you follow along on Instagram then you know what I’m talking about). The temperatures, while still a bit cool, are at least in the upper 60’s during the day. And it’s been pretty sunny too, so yessss, summer is here! Very excited to see green leaves and sunshine, it makes such a difference for me and I could not be happier. Second? Mid-June means the summer produce is really starting to show up, and I have 4th of July entertaining on my mind. I know it’s just a little early to be talking 4th of July recipes, but then I know some of you like to plan, so maybe it’s not? Regardless, I’m excited to start rolling out all the summery recipes over the next few weeks (and months). I’m kicking off my 4th of July appetizers with this pan-fried feta cheese. It’s a good one. For those of you who have a copy of the HBH cookbook, you might recall that I have a recipe for pan-fried feta in the appetizer section of the book. Honestly, I had completely forgotten all about that recipe up until a couple weeks ago when brainstorming new summer ideas. It’s one of my favorite appetizers from the book, the feta cheese marinates with the olives, and is so so good. If you haven’t made that recipe yet, I highly recommend it as well. It’s different from today’s but just as delicious. For whatever reason, I always love to serve feta in the summer months. Maybe because I find it particularly delicious when paired with tomatoes? Or possibly because I see it as a “lighter” cheese that most people really enjoy? Either way, it’s a great summer cheese. Trust me though, pan-frying it in just a smidge of olive oil (so no deep-frying) makes it even more delicious. This recipe is EASY, here are the details… Start with the honey, it’s literally just honey, thyme, and black pepper mixed together. Simple, simple, but so delicious. The next step is cooking the lemon zest in oil. Yes. You must do this. It’s key. Before you cook the feta, first cook the lemon zest in oil. Not only is fried lemon delicious, but it infuses the oil with lemony flavor and adds a really nice hint of citrus throughout the dish. Now, let’s talk about the fried feta. Which isn’t really “fried” since we’re only cooking it in a little bit of (lemon infused) olive oil. The feta is first dipped through Panko bread crumbs and then pan-fried in a skillet. It takes maybe 10 or so minutes total to put together and the outcome could not be more delicious. Since feta is a non-melting cheese, it’s really easy to work with and will not melt all over. Instead, the outside of the cheese remains crispy, while the inside is warm, soft, and perfectly crumbly. You can serve the feta at room temperature, and it will, of course, be delicious. But personally? I love serving the feta warm, drizzled generously with that peppered honey. The honey seeps into the feta creating the perfect salty, sweet, and peppery flavor with every single bite. Mouthwatering! Top with summery cherry tomatoes and enjoy with pita chips. So darn delicious, EASY, and pretty too! This is going to make the perfect appetizer/snack for Father’s Day this weekend. I mean what Dad doesn’t love fried cheese? Then put it on repeat a few weeks later on the 4th. I already cannot wait to make this over and over all summer long! If you make this pan-fried feta with peppered honey, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite! Watch the How To Video:
