Greek Appetizer Board with Hot Honey Feta, Roasted Red Peppers & Pita Chips
Description
This vibrant Greek appetizer board is a feast for the eyes and palate. Creamy feta cheese is baked with a drizzle of hot honey for a sweet-spicy kick, paired with smoky roasted red peppers. Crunchy pita chips provide the perfect vehicle for scooping, while an assortment of olives, cucumbers, and cherry tomatoes rounds out the Mediterranean flavors. It’s elegant, shareable, and requires minimal cooking—ideal for parties or casual gatherings.
Total Time
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Ingredients
For the Hot Honey Feta:
8 oz (225 g) block of feta cheese
2 tbsp olive oil
2 tsp red pepper flakes (adjust to taste)
2–3 tbsp honey (preferably wildflower or orange blossom)
Fresh thyme sprigs (optional, for garnish)
For the Roasted Red Peppers:
2 large red bell peppers
1 tbsp olive oil
Salt & freshly ground black pepper, to taste
For the Pita Chips:
4 pita pockets
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika (optional)
Salt, to taste
Additional Board Items (Optional but recommended):
1 cup mixed olives (Kalamata, green, or Castelvetrano)
1/2 cup cucumber slices
1/2 cup cherry tomatoes, halved
Fresh parsley or oregano for garnish
Lemon wedges
Instructions
1. Roast the Red Peppers
Preheat the oven to 450°F (230°C).
Place whole red peppers on a baking sheet and roast for 20–25 minutes, turning occasionally, until skins are charred and blistered.
Transfer to a bowl and cover with plastic wrap for 10 minutes.
Peel off skins, remove seeds and stems, and slice into strips. Drizzle with 1 tbsp olive oil and season with salt and pepper.
2. Make the Hot Honey Feta
Reduce oven temperature to 400°F (200°C).
Place the block of feta in a small oven-safe dish.
Drizzle with olive oil, red pepper flakes, and honey.
Bake for 10–12 minutes, until the feta is soft and slightly golden. Garnish with thyme sprigs.
3. Prepare Pita Chips
Preheat oven to 375°F (190°C).
Cut pita pockets into triangles.
Toss with olive oil, garlic powder, smoked paprika, and salt.
Spread on a baking sheet in a single layer.
Bake 8–12 minutes, turning halfway, until golden and crisp.
4. Assemble the Board
Arrange baked feta in the center.
Surround with roasted red peppers, pita chips, olives, cucumber slices, and cherry tomatoes.
Garnish with fresh herbs and serve immediately.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead of time?
A: The roasted peppers and pita chips can be prepared a day ahead. The feta is best baked just before serving to keep it warm and creamy.
Q: Can I make this vegan?
A: Yes! Use a vegan feta substitute and drizzle with agave syrup instead of honey.
Q: How spicy is the hot honey feta?
A: The spice level depends on how much red pepper flakes you use. Start with 1–2 tsp and adjust to your taste.
Q: Can I grill the red peppers instead of roasting?
A: Absolutely! Grilling gives a slightly smokier flavor.
Nutritional Information (per serving, serves 4)
NutrientAmount
Calories:280 kcal
Protein:9 g
Carbohydrates:22 g
Sugars:8 g
Fat:18 g
Saturated Fat:6 g
Fiber:3 g
Sodium:720 mg