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  • Finely grated zest of 1 lemon
  • ½ teaspoon poppy seeds
  • ¼ teaspoon coarse sea salt plus more to taste
  • 1 egg white
  • ½ teaspoon water
  • 5 sheets frozen phyllo, defrosted overnight
  • 2 tablespoons butter, melted
  • 1 small blood orange
  • 1 small Cara Cara orange
  • 1 small Meyer lemon
  • 8-ounce block feta
  • 2 teaspoons Red Belly Honey
  • Two 4-inch sprigs of oregano, divided use
  • 2 tablespoons infused extra-virgin olive oil

For crackers, heat oven to 375 F.

Mix lemon zest, poppy seeds and ¼ teaspoon sea salt into a small bowl. In another bowl, lightly whisk egg white with water.

Line workspace with parchment paper. Place one sheet phyllo on paper; keep remaining sheets covered to keep them from drying out. Lightly brush a phyllo sheet, including edges, with butter. Top with a second phyllo sheet, gently pressing together and smoothing surface. Brush with butter. Continue layering, using all 5 sheets. Brush top layer with egg white mixture; sprinkle evenly with poppy seed mixture. Use pizza cutter or knife to cut 2-inch square crackers.

Slide parchment paper onto baking sheet and bake until crackers are crisp and golden, 8 to 10 minutes. Crackers can be made up to 12 hours ahead. Makes about 40 crackers.

For cheese, heat oven to 425 F. Line sheet pan with parchment paper.

Cut washed, unpeeled fruit into 1/8-inch thick rounds. Arrange in single layer on pan. Place feta in center, drizzle with honey then add leaves from 1 sprig oregano and small pinch sea salt. Drizzle cheese and citrus with honey. Bake until citrus begins to caramelize, 30 to 35 minutes.

To serve, carefully transfer feta to cheese board or plate, surrounding it with some of the best-looking citrus slices, if desired. Garnish cheese with remaining oregano; serve with crackers and caramelized citrus.

Adapted from recipe by Lorena Cupcake

Photography by Matt Armendariz

Food styling by Adam Pearson

Prop styling by Stephanie Hanes

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