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Description
In a spread of Greek appetizers, or meze, there’s often a warm feta dish like bouyiourdi (baked feta with tomato and hot peppers) or a saganaki (fried cheese). This recipe combines elements of these two classic appetizers into a sheet-pan meal. Softened feta provides a salty, creamy counterpoint to sweet, juicy tomatoes and chickpeas that are sticky from honey and spicy from dried chile. Try this version, then riff wildly: Switch out tomatoes for mini peppers, olives, dates or cauliflower. Swap the hot honey for anchovies, harissa, smoked paprika or turmeric. Eat with pita, grains, salad greens, hummus or yogurt.
Ingredients
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3cups cooked chickpeas (homemade or two 15-ounce cans), drained, rinsed and shaken dry 2pints (16 to 20 ounces) cherry or Sungold tomatoes 1shallot, thinly sliced 1/4cup extra-virgin olive oil 2tablespoons honey 1teaspoon mild chile flakes (like gochugaru) or ½ teaspoon red-pepper flakes Salt 2(6- to 8-ounce) blocks of feta (see Tip), sliced 1-inch-thick
Directions
Heat the oven to 400 degrees. On a sheet pan, stir together the chickpeas, tomatoes, shallot, olive oil, honey and chile flakes. Season with salt, then spread in an even layer. Arrange the feta among the chickpeas. Roast until the feta and tomatoes are soft and the chickpeas are golden brown, 30 to 35 minutes (no need to stir). Eat right away. (The feta will harden as it cools; reheat leftovers.)
Notes
Avoid feta made with cow’s milk, which does not have enough fat to withstand roasting.
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