Recipe of the month: Klein River Feta and Parmesan Frico

BAKED FETA.

Brush ramekin with olive oil and place feta into the dish.

With remaining olive oil top the feta until it covers the surface of the cheese, with not too much excess at the bottom.

Drizzle honey or Shiraz Conserve over the feta, making sure to cover the top of the cheese.

Place ramekin in the oven on grill for about 5 minutes, until you have a lovely caramelized top.

Serve with fresh thyme leaves.

PARMESAN FRICO.

Pour a heaped tablespoon of grated Klein River Parmesan on a baking tray lined with baking paper, making 2 large circles about 5 cm apart.

Bake at 200°C for 3-5 minutes until golden brown and crispy.

Allow to cool for a few minutes and add to the top of your baked feta. Serve immediately.