Sesame-Crusted Feta with Honey and Balsamic Vinegar

In a small bowl, whisk together the honey, balsamic vinegar and sumac until combined. Set aside.

Carefully remove the block of feta from the packaging and pat dry thoroughly. Set aside.

Set up a dredging station: In a wide, shallow bowl or on a large plate, stir together the cornstarch and a pinch of kosher salt and pepper. In another wide, shallow bowl, whisk the egg with a pinch of kosher salt and pepper. In a third wide, shallow bowl, stir together the white and black sesame seeds.

Place a wire rack on a baking sheet. Dredge the block of feta in the cornstarch, shaking off any excess, then dip into the egg mixture, making sure it is well coated and no dry spots remain. Finally, dredge the feta in the sesame seeds; some spots may not be coated, but that is fine. Place the feta on the wire rack.

Line a plate with a paper towel. In a large fry pan over medium heat, warm the oil until it is shimmering. To test the temperature, drop a few sesame seeds into the oil; if the sesame seeds just begin to sizzle, the oil is ready.

Sear the feta until a golden-brown crust forms on both sides, 1 to 2 minutes per side. (Turn down the heat if the pan begins to smoke or the sesame seeds start to burn.) Once a nice brown crust has formed, using tongs, carefully turn the feta onto one edge and cook for about 20 to 30 seconds, until the edge is lightly browned. Repeat to sear the remaining edges. Transfer to the prepared plate.

Drizzle the honey-balsamic mixture over the feta and lightly sprinkle with flaky salt. Serve immediately with the crackers alongside. Serves 4.

Williams Sonoma Test Kitchen