NYT pays homage to feta with delightful recipe

Entitled "Crispy Feta With Lemon" the Food section of the American newspaper posted the recipe for feta on its electronic edition and on its Twitter account (and has 42.4 million followers)!

Essentially, it is a recipe for feta "saganaki" with a twist. The recipe which takes about 10 minutes serves 16.

As the article notes:

"When heat touches feta, its exterior crisps while its interior becomes surprisingly creamy and soft. Turning it into a dazzling appetizer takes very little: Dust the cheese with cornstarch and sesame seeds, sauté it in butter, then finish it with a squeeze of lemon. You can perch it atop a cracker, or eat it on its own, in awe of the sum of so few parts."

Ingredients:

1 (8-ounce) package block feta, preferably not in brine
3 tablespoons cornstarch
1 tablespoon sesame seeds
2 tablespoons unsalted butter
Flaky salt
Freshly ground black pepper
Red-pepper flakes, for serving
Lemon wedges, for serving
Crackers or toasted baguette slices, for serving

PREPARATION
Cut the feta in 1/4-inch-thick slices, then cut each rectangular slice in half crosswise to form two squares. You should end up with about 16 squares. Transfer the squares to a paper towel on your cutting board and pat dry.
In a large shallow bowl or rimmed plate, stir together the cornstarch and sesame seeds. Working with one at a time, gently coat the feta on both sides with the cornstarch mixture.
In a large, nonstick skillet, melt the butter over medium heat. Add the feta in a single layer and cook until golden-brown, about 1 minute. Using a spatula, gently flip and cook until golden-brown on the other side. Transfer to a platter and sprinkle with flaky salt, black pepper and red-pepper flakes. Serve warm with crackers or toasted baguette slices, with lemon wedges alongside for squeezing on top.