it emerges from the oven with a war-torn look, your casserole strewn with singed oil and blackened burned bits. But the abuse of the dish is all in the service of the feta, whose honey-slicked exterior turns to savory candy and whose interior softens to custard. Plus the recipe is such a breeze � it�s a great hors d�oeuvre to include when you have a more ambitious meal to follow.

Cooking Notes:

If you can�t find thyme honey � I couldn�t � use a mild flavored honey like acacia and warm it with a few sprigs of fresh thyme.

Use a dish that�s just large enough to hold the cheese, otherwise the oil will pool on the open surfaces and could catch fire under your broiler.

I�d serve the feta not with pita, but with a rustic cracker or thinly sliced country bread, toasted.