Crispy Feta With Lemon
When heat touches feta, its exterior crisps while its interior becomes surprisingly creamy and soft. Turning it into a dazzling appetizer takes very little: Dust the cheese with cornstarch and sesame seeds, sauté it in butter, then finish it with a squeeze of lemon. You can perch it atop a cracker, or eat it on its own, in awe of the sum of so few parts.
Ingredients
- 1 (8-ounce) package block feta, preferably not in brine
- 3 tablespoons cornstarch
- 1 tablespoon sesame seeds
- 2 tablespoons unsalted butter
- Flaky salt
- Freshly ground black pepper
- Red-pepper flakes, for serving
- Lemon wedges, for serving
- Crackers or toasted baguette slices, for serving
Directions
- 1
Cut the feta in 1/4-inch-thick slices, then cut each rectangular slice in half crosswise to form two squares. You should end up with about 16 squares. Transfer the squares to a paper towel on your cutting board and pat dry.
- 2
In a large shallow bowl or rimmed plate, stir together the cornstarch and sesame seeds. Working with one at a time, gently coat the feta on both sides with the cornstarch mixture.
- 3
In a large, nonstick skillet, melt the butter over medium heat. Add the feta in a single layer and cook until golden-brown, about 1 minute. Using a spatula, gently flip and cook until golden-brown on the other side. Transfer to a platter and sprinkle with flaky salt, black pepper and red-pepper flakes. Serve warm with crackers or toasted baguette slices, with lemon wedges alongside for squeezing on top.