The smörgåsbord
This Swedish-inspired sharing feast makes for an impressive spread. Featuring cheese, fish, potato and egg, it's a great alternative to a buffet if you're feeding a crowd at a gathering
Baked feta board
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 3
Skip to ingredients
- 250g feta
- olive oilfor drizzling
- 80ml runny honey
- 3 figsquartered
- 2 thyme sprigsplus extra to garnish
ACCOMPANIMENTS
- Bath Oliver biscuits
- fruit and seed toast crackers
- 4 mini cucumbershalved lengthways
- 200g roasted flaked almonds
- 50g mixed olives
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put the feta in a small ovenproof dish that you can put on your board. Drizzle with olive oil and bake for 6 mins or until the cheese is springy to the touch but not melted. Remove from the oven and drizzle with the honey, then return to the oven. Arrange the figs on a baking tray and bake alongside the cheese for 10 mins. Remove and season to taste with black pepper, then garnish the cheese with the thyme sprigs.
step 2
To assemble, put the dish of baked feta in the centre of a heatproof board (wooden is good). Create a fan of Bath Oliver biscuits along the right side of the feta and arrange the toast crackers at the top and bottom of the board. Arrange the halved cucumbers and figs on the left side of the feta, then fill in the gaps with almonds and olives, and garnish with thyme.
