I’m not sure where honey whipped feta has been all my life. I have been starting to see it pop up on menus across the area, but haven’t had a chance to try it until now.

Half Baked Harvest creator Tiegan Gerard has a delicious whipped feta recipe that you’ll make repeatedly. Roasted olives are served over sweet honey whipped feta cheese. It’s creamy, sweet, and salty. Serve this dish on game days, fall events, and even into the holidays! This is the perfect appetizer for all occasions that will be sure to please your guests.

For the olives:

2 cups mixed pitted olives

1/3 cup extra virgin olive oil

6 cloves garlic, smashed

1 lemon quartered

2 sprigs fresh thyme

2 sprigs fresh oregano

1 shallot quartered

chili flakes

For the Honey Whipped Feta:

1 block ( 8 oz) feta

3 oz cream cheese at room temp

3 tbsp honey

crack of black pepper

Preheat the oven to 450. In a baking dish, combine olives, oil, garlic, shallot, lemon, herbs, and a pinch of chili flakes. Make sure you use evoo, an oil with a high smoking temperature. Bake 20 minutes until the garlic turns golden and the oil begins to sizzle. Make sure you whip your feta ingredients until smooth and creamy in a food processor. The feta can be kept in the fridge for up to 3 days. Spoon the feta into a bowl and top with warm olives. Serve with bread or crackers. Don’t love olives? Feel free to swap them with cherry tomatoes!

Claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.