Warm Sheep's Milk Feta with Apricot Tapenade Recipe | James Beard Foundation
Warm Sheep's Milk Feta with Apricot Tapenade In this lovely Mediterranean dish, Israeli chef Erez Komarovsky makes a delightfully sweet-and-salty pairing with
Ingredients
- 3 small apricots, halved and pitted
- 1 1/2 cups dried apricots, coarsely chopped
- 3/4 cup olive oil, plus more as needed
- Thyme leaves to taste
- One 16-ounce piece feta cheese (preferably sheep’s milk)
- 1 cup pitted olives
- 2 tablespoons honey
- 1/2 cup shelled unsalted pistachios, toasted and chopped
- Crushed white pepper to taste
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