To begin, you’ll want to prepare the honey mixture. In a glass jar, combine the honey and a pinch of black pepper. Set this aside, allowing the flavors to meld.
Next, it’s time to prepare the feta. In a shallow bowl, whisk the egg until well combined. In another shallow bowl, pour in the Panko bread crumbs. Take your block of feta and dip it into the egg mixture, turning it to coat. Allow any excess to drip off.
Now, dredge the feta through the Panko, ensuring it's well-coated. Gently press the crumbs onto the feta to help them adhere. You want a nice, crispy coating for that perfect texture.
In a medium skillet, heat 3 tablespoons of olive oil over medium heat. Once the oil shimmers, carefully add the lemon zest and cook for 30 seconds to 1 minute until it’s fragrant and lightly fried.
Remove the lemon zest from the skillet and set it aside. In the same skillet, gently add the coated feta and cook for about 2 to 3 minutes per side, until golden brown and crispy.
Once cooked, transfer the feta to a serving plate. The warm feta will have a delightful crispy exterior, ready to be drizzled.
Meanwhile, in a small bowl, combine the cherry tomatoes, 1 tablespoon of olive oil, basil, and a pinch of salt. Toss gently to combine, allowing the flavors to blend.
To serve, drizzle the warm feta with the prepared honey and top it with the fried lemon zest, fresh thyme, and the tomato mixture. It’s a feast for both the eyes and the taste buds!
Finally, enjoy this mouthwatering dish with pita chips or pita bread. Each bite will transport you to a sunlit terrace, savoring every moment.
