Sheet-Pan Baked Feta with Broccolini
Blocks of feta that soften but don't melt. One pan cleanup.
Timing note: 25 min
Sheet-Pan Baked Feta with Broccolini
Blocks of feta that soften but don't melt. One pan cleanup.
Timing note: 25 min
The Key Move
Feta is a sheep's milk cheese preserved in brine. It has a high acid content, which means it does not melt into a puddle like mozzarella. It softens into a spreadable cream. By roasting it alongside hardy vegetables (Broccolini), you create
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The Setup
- Sheet PanHalf sheet (18×13)
- Cutting Board
- Chef's Knife
- Instant-Read ThermometerOptional
The Mise en Place
4Your prep station before cooking begins
The Aromatics (0/1)
The Pantry (0/1)
Other (0/2)
Broccoli burnt before cheese softened.
Your oven was too hot, or the rack was too high.
Feta is dry/rubbery.
You bought "Fat Free" feta. Never do that. You need full fat.
The Method
TOSS
Toss vegetables in oil, red pepper flakes, and salt. Spread on a sheet pan. Pitfall: Do not salt the feta. It is literally salt brine cheese.
NEST
Clear spaces in the pan. Nest the feta blocks and lemon slices in between the veg.
ROAST
ROAST at 400°F (200°C) for 15-20 minutes. (Cook until: Broccolini (1 lb) is charred at edges; feta is softened and glossy.)
The broccoli florets should get charred (almost burnt).
Broccolini is charred at edges; feta is softened and glossy.
SMASH
Serve immediately. Encourage diners to smash the soft feta and mix it with the charred lemon and veg.
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