Mrs Profresh

This baked feta recipe is my homage to one of my favorite appetizers in Houston.

Tiny Champions is one of my favorite restaurants in Houston. It satisfies my pasta, pizza, and wine craving, but Tiny’s doesn’t just serve ordinary pasta and pizza. Each dish is wonderfully crafted and delivers a depth of flavor you don’t expect from a menu that reads so simply. (Makes sense since it’s the sister restaurant of Nancy’s Hustle, an award-winning Houston community favorite in its own right.)

One of the dishes I love to start with, every single time, is the baked feta appetizer at Tiny Champions. (That’s until they change the menu, of course, since it changes seasonally.)

After enough visits (and enough devouring), I started studying the flavors and ingredients listed right there on the menu. I thought to myself, how hard could this be to replicate at home?

Turns out – not hard at all. So here it is, recreated for your own table.

Ingredients

1 block sheep’s milk feta (about 6-8 oz – I use the Mt. Vikos traditional)
2-3 tbsp olive oil
2 tbsp hot honey (I use organic Italian hot honey by DeLallo, which can be found at HEB)
3 tsp chili crisp (I use Fly by Jing, also found at HEB)
1 small garlic clove, finely grated
Zest of ½ lemon
Fresh thyme, slightly chopped
Fresh cracked black pepper

Optional:

1-2 tbsp heavy cream (for a softer, slightly whipped texture)

For serving:

Warm crusty bread (sourdough is my personal fave)

How to Make This Baked Feta Recipe

Preheat oven to 400°F.
Prep the feta. Lightly pat dry if it’s very wet from brine, then place the block in a small baking dish – or do what I do and set it on a sheet of aluminum foil instead (an easy swap if you don’t have a small enough dish on hand).
Build the base. Drizzle olive oil over the feta. Add grated garlic, lemon zest, black pepper, and lightly chopped thyme leaves. If using foil, fold and close it up around the feta, then place the packet on a baking dish or sheet pan.
Bake for 12-15 minutes, until soft and warmed through. It won’t melt completely, but it should feel very soft when pressed.
Finish – and this is where it all comes together. Drizzle hot honey over the top, add the chili crisp, and sprinkle a little more thyme.
Optional creamy step: while it’s hot, gently mash or swirl with a fork. Add 1-2 tbsp heavy cream if you want it extra smooth and spreadable.
Serve immediately with warm bread.

Hot tip (don’t skip): Drizzle hot honey and chili crisp after baking, not before. That’s what gives you the restaurant-style finish instead of baking it all off.

I’ve made this exact recipe for different groups of family and friends I’ve hosted, and it has never once come back with anything less than rave reviews.

This one’s become a regular in our hosting rotation, proof you don’t need a reservation at Tiny’s to get that same warm, honey-and-chili-oil moment at your own table. If you make it, I want to know. Tag me @mrsprofresh on Instagram or drop a comment below. Would love to hear your feedback!

xoxo,

Sonia