Baked Feta with Rose Confit & Pistachios

At the Lello table

Feta’s salinity is what keeps the rose confit from reading as dessert. Use the confit sparingly and add it after baking.

Method

1. Place feta in a small baking dish and drizzle with olive oil and black pepper.
2. Bake until warmed through and just beginning to soften at the edges, about 12 to 15 minutes.
3. Spoon rose confit over the warm feta and scatter with pistachios.
4. Serve immediately with warm bread.

Cook’s notes

• Do not bake the confit; keeping it fresh preserves the floral top notes.

Substitutions

• Goat cheese can work but becomes much softer and tangier.
• Jasmine confit is more perfumed; use less at first.

To serve

Set in the center of an aperitivo table with olives and a dry sparkling wine.

Storage & make-ahead

Best served immediately; leftovers can be refrigerated for 2 days.