- 1 (8-ounce) slab Greek feta, blotted dry
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- Freshly ground black pepper
- Optional: a pinch of fresh thyme leaves, minced plus an extra sprig for garnish
- For serving: crostini, crackers, crusty bread or toast, pita chips or Greek-style pita bread, toasted and cut into wedges