Smoked Feta With Hot Honey is an easy appetizer made with a block of Greek feta, hot honey, olive oil, and fresh thyme. It cooks on the smoker at 225°F for 60-75 minutes and works well for backyard gatherings or holiday appetizer boards. The feta stays whole with a softened but still firm center, pairing a touch of smoke with salty cheese and sweet, spicy honey.
Recipe at a glance
- 🔥 Method: Smoker or pellet grill at 225°F
- 🍳 Cookware: Small cast iron skillet
- ⏱️ Time: 3 minutes prep + 60-75 minutes smoking
- 🧀 Main Ingredients: Block feta, hot honey, olive oil, and fresh thyme
- 👥 Serves: 6 as part of an appetizer spread
- 🎉 Best For: Backyard BBQs, holiday appetizer boards, and easy entertaining
- ✨ What Makes It Different: A whole block of Greek feta smoked with hot honey and fresh thyme for a salty, sweet, and spicy appetizer. It's served warm from the skillet, softened but still firm enough to hold its shape.
I'm a firm believer that everyone should have a few easy appetizer recipes tucked away in their back pockets! I used to struggle with what to make for an easy appetizer. That changed when I started testing smoked cheese recipes. My first experiment was my Smoked Cream Cheese recipe, which I love serving when hosting a BBQ
This smoked feta recipe came next! It takes very little hands-on work, so I can focus on the rest of the food and getting ready for guests. That's one reason I love serving it during the holiday season. The salty feta and sweet, spicy honey fit right into a Thanksgiving appetizer spread or Christmas charcuterie board.
Smoking adds another layer of flavor to the feta. I like serving this smoked feta cheese warm, when it has softened a little but the center is still fairly firm. It holds its shape, so don't expect a melted or gooey cheese dip.
If you are looking for more easy appetizers, check out my classic gluten free deviled eggs, whipped feta with blistered tomatoes, goat cheese stuffed dates wrapped in prosciutto, creamy Palestinian hummus, or homemade Turkish labneh.
For more Traeger recipes, check out my smoked salmon on the Traeger, baked potatoes on the Traeger, or Traeger smoked baked beans.
Ingredients You'll Need
- Olive Oil: You don't need to use any sort of fancy olive oil. Whatever you use for cooking will be perfect. You can also use avocado oil if you choose.
- Feta Cheese: When shopping for Feta Cheese, it's important to buy the real deal! Look for cheese that is made in Greece and only contains Sheep and possibly some goat's milk. If your Feta cheese has cow's milk in it, I'd recommend searching for a different brand. Ideally, your feta cheese should come stored in a brine and be white, not yellow. The best place to buy true whole milk feta cheese is at a Greek or Middle Eastern grocery store. With just four ingredients, the feta's flavor really stands out. Mt. Vikos is my personal favorite for this smoked feta recipe.
- Hot Honey: Hot honey is key! It adds the spicy sweetness that makes this dish really special. I'm a big fan of Mike's Hot Honey or Savannah Bee Company's hot honey.
- Thyme: I enjoy using a few sprigs of fresh thyme in this recipe. If you don't have fresh thyme, you can use fresh rosemary, or skip the herbs altogether.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Less Heat: Swap the hot honey for regular honey if you prefer a sweet topping without the spice.
- No Hot Honey: Use regular honey and sprinkle red pepper flakes over the top. Start with a small pinch and adjust to taste.
- Different Topping: Try a spoonful of fig jam in place of the hot honey for a fruity, sweet pairing with the salty feta.
- Fresh Herbs: Use fresh rosemary in place of thyme, or leave the herbs out for a simpler smoked feta appetizer.
How To Make Smoked Feta With Hot Honey
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Preheat your smoker to 225°F.
Step 2. Lightly oil the bottom of a small cast iron skillet. Place your block of feta on the cast iron skillet.
Step 3. Drizzle a little of the hot honey over the feta, then place the fresh thyme leaves next to the block.
Step 4. Place the cast iron skillet directly on the grill grate of your pellet grill.
Step 5. Smoke the cheese for 60-75 minutes or until it has warmed through.
Nadia's Expert Tips And Notes
- Choose a Whole Block: Use a block of Greek feta stored in brine, rather than crumbles. I like Mt. Vikos. The whole block holds its shape for serving straight from the skillet.
- Use a Small Skillet: Choose a cast iron skillet that comfortably fits the feta. Lightly oil the bottom before adding the cheese.
- Check the Texture: Start checking at 60 minutes. The feta should be warmed through and slightly softened, with a fairly firm center. Don't wait for it to melt or become gooey.
- Adjust the Heat: Start with a light drizzle of hot honey, then offer more at the table. For guests who prefer less spice, use regular honey.
- Serve Warm: Have your bread, crackers, and cheese knife ready when the smoked feta comes off the grill. Serve it directly from the skillet on a heatproof trivet, and let guests know the pan is hot.
What To Serve With Smoked Feta
- Bread and Crackers: Serve the warm smoked feta with toasted sourdough, crostini, or your favorite crackers. Set out a small cheese knife so guests can cut into the softened block and spoon some hot honey over each bite.
- Holiday Appetizer Board: Pair it with olives, sliced pears, grapes, smoked deviled eggs, and prosciutto wrapped asparagus. The fresh fruit and salty bites work well with the sweet heat of the honey.
- Backyard BBQ Spread: I like serving this as a starter with crackers as the rest of the meal finishes cooking. Follow it with smoked chicken breast on the Traeger, smoked mac and cheese without Velveeta, and asparagus on the pellet grill.
- Salads and Roasted Vegetables: For a smoky twist, serve my roasted carrots with crumbled smoked feta instead of whipped feta, or use it in place of regular feta in my roasted butternut squash and feta salad. Add any extra hot honey to taste.
Storage and Reheating
- Storage: Store any leftovers in an airtight container in the fridge for 2-3 days.
- Reheating: If you need to reheat, you can place it in an oven-safe container and gently heat it at 200°F for 10 minutes.
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Recipe FAQs
Yes! Place a whole block of feta in a lightly oiled cast iron skillet and smoke it with hot honey and fresh thyme. The cheese picks up smoky flavor and softens a little, keeping its shape for serving.
This smoked feta recipe takes 60-75 minutes at 225°F. Start checking at 60 minutes. The cheese should be warmed through and slightly softened, with a fairly firm center.
The feta stays whole in this recipe. In my experience, the center softens a little but remains fairly firm. Don't wait for a melted or gooey texture to decide when it's ready.
I recommend a whole block of Greek feta stored in brine. Look for sheep's milk or a combination of sheep's and goat's milk. I like Mt. Vikos for this recipe. Skip the crumbles so you can smoke and serve the feta as a whole block.
The heat varies by brand and how much you use. Start with a small drizzle and offer extra at the table. For a milder topping, mix it with regular honey or use regular honey on its own.
This recipe makes a warm block of smoked feta, rather than a smooth, whipped dip. Serve it with a small cheese knife so guests can cut off pieces to enjoy on bread or crackers. I haven't tested whipping the feta after smoking it.
More Smoking & Grilling recipes You'll Love!
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Smoked Feta Cheese With Hot Honey
Ingredients
- 1 teaspoon Olive Oil
- 8 oz Feta Cheese
- 2 tablespoon Hot Honey
- 2-3 sprigs Fresh Thyme
Instructions
- Preheat your smoker to 225 degrees.
- Lightly oil the bottom of a small cast iron skillet.1 tsp Olive Oil
- Place your block of feta cheese on the cast iron skillet.8 oz Feta Cheese
- Drizzle a little of the hot honey over the feta cheese, then place the fresh thyme leaves next to the feta cheese,2 tbsp Hot Honey, 2-3 sprigs Fresh Thyme
- Place the cast iron skillet directly on the grill grate of your pellet grill.
- Smoke the feta cheese for 60-75 minutes or until the cheese has warmed through.
Notes
- Choose a Whole Block: Use a block of Greek feta stored in brine, rather than crumbles. I like Mt. Vikos. The whole block holds its shape for serving straight from the skillet.
- Use a Small Skillet: Choose a cast iron skillet that comfortably fits the feta. Lightly oil the bottom before adding the cheese.
- Check the Texture: Start checking at 60 minutes. The feta should be warmed through and slightly softened, with a fairly firm center. Don't wait for it to melt or become gooey.
- Adjust the Heat: Start with a light drizzle of hot honey, then offer more at the table. For guests who prefer less spice, use regular honey.
- Serve Warm: Have your bread, crackers, and cheese knife ready when the smoked feta comes off the grill. Serve it directly from the skillet on a heatproof trivet, and let guests know the pan is hot.
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