Alright you guys, if you don’t know by now how freakin’ obsessed we are with cheese, well.. now you do. Also, with How Sweet It Is. Not only does she share our obsession with all kinds of cheesy goodness, she fuels it with incredibly amazing recipes that even I have to try – and I’m not exactly the best cook. We’ve said it before, and I’ll say it again – if we could hire Jessica as our personal chef, we 1000% would. Today’s craving: broiled feta with caramelized cinnamon pears. Psh, I can’t even type that without my mouth watering.

 


Pictures & Recipe via How Sweet It Is (bookmark it…NOW)

 

What you need:
2 (8-ounce) blocks of feta cheese
2 teaspoons olive oil
1 large pear, very thinly sliced
1 tablespoon unsalted butter
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup pecans, chopped
3-4 tablespoons honey

 

What you do:

- Preheat oven to 400 degrees.
- Heat a large skillet over medium-low heat and add butter. Stir in pear slices, salt, cinnamon and brown sugar, tossing well to coat. Cook for 8-10 minutes until pears are super caramely and soft. In a separate small skillet, add pecans and toast over low heat for about 5 minutes, just until fragrant. Set aside.
- Cut both blocks of feta in half and place in a baking dish or pie plate. Brush with olive oil. Bake for 10 minutes, then turn your oven to broil and broil on high for 3-4 minutes. My plate was on the second highest oven rack, so not as close to the broiler as can be, but almost. Check after 1-2 minutes, and once the cheese is golden and bubbly on top, remove it.
- Cover the feta with the pears (and any sauce/juice in the pan), the pecans and the honey. Serve immediately with pita chips, crackers, fruit or vegetables.

 

Unf. Running to the store and making someone cook this for me cooking this right now.

 

Check out all of our delicious recipes here! 

 

I <3 Cheese,
Melissa

 

 

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One Comment | Leave a comment
  1. Holly says:

    i make fresh feta from my wonderful goats, so I am thrilled to see and soon try this recipe.

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