Greek Appetizer Board with Hot Honey Feta, Roasted Red Peppers & Pita Chips

Ingredients

For the Hot Honey Feta

8 oz block feta cheese

3 tablespoons hot honey

1 teaspoon crushed red pepper flakes

1 teaspoon fresh thyme leaves

1 tablespoon olive oil

Zest of ½ lemon

For the Roasted Red Peppers

2 large red bell peppers

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon black pepper

For the Pita Chips

4 pita breads

2 tablespoons olive oil

½ teaspoon garlic powder

½ teaspoon dried oregano

¼ teaspoon salt

Additional Board Items (Optional)

Cherry tomatoes

Cucumber slices

Olives (green or Kalamata)

Hummus

Fresh parsley or dill

Directions

Step 1: Roast the Red Peppers

Preheat oven to 400°F (200°C).

Cut red peppers in half, remove seeds, and slice into strips.

Toss with olive oil, salt, and pepper.

Roast on a baking sheet for 20–25 minutes until tender and slightly charred. Set aside.

Step 2: Prepare the Hot Honey Feta

Preheat oven to 375°F (190°C).

Place feta block in a small baking dish.

Drizzle with olive oil and hot honey.

Sprinkle with crushed red pepper flakes, thyme, and lemon zest.

Bake for 12–15 minutes until softened and slightly golden on top.

Step 3: Make the Pita Chips

Cut pita breads into triangles.

Toss with olive oil, garlic powder, oregano, and salt.

Arrange in a single layer on a baking sheet.

Bake at 375°F (190°C) for 8–12 minutes until crisp and golden.

Step 4: Assemble the Board

Place the warm hot honey feta in the center of a large serving board.

Arrange roasted red pepper strips around the feta.

Add pita chips and optional items like cherry tomatoes, cucumber slices, olives, and hummus.

Garnish with fresh parsley or dill and drizzle extra hot honey over the feta if desired.

Serve immediately while the feta is warm and the pita chips are crisp.

Nutritional Information (Per Serving – Approximate)

Calories: 470 kcal

Protein: 14 g

Carbohydrates: 38 g

Fat: 28 g

Saturated Fat: 10 g

Fiber: 4 g

Sugar: 9 g

Sodium: 820 mg