I don't think I have ever met a cheese I didn't like. And living in DC, I am pretty lucky to have a good selection ~ in fact, I have a "cheese history" at Cheesetique. And there's Cowgirl Creamery. And of course Blue Ridge Dairy at the farmers' market. Their mozzarella and feta is divine (I am even a convert to their smoked mozzarella). So, on sunday I picked up a chunk of the feta with the intention of trying this recipe. Now, before you think I have lost my mind, I must say it is one of the best things I have ever put in my mouth. The honey cuts the saltiness of the feta, and gives it sort of a crispy crust. I dispensed with the pita bread and decided to have it as a meal with fresh greens (sort of like a warm goat cheese salad). Wow! I kept imagining my friend Christine making her yummy noises, and saying "holy mother, this is good!"
P.S. A word on the honey...you don't have to use fancy Greek thyme honey. Mine is from some good friends in Connecticut who keep bees.