A block of creamy baked feta turns molten at 200 °C, roasted red grapes burst into jammy sweetness, and Viking Fries spice blend finishes everything.

OLEA432 early-harvest olive oil shields delicate milk solids with its high-polyphenol stability, while a final thread of raw honey bridges salty and sweet.

Feta offers 14 g of complete protein per 100 g while contributing a tart lactic edge that balances honey’s fructose-forward sweetness.  

Roasted grapes deepen through non-enzymatic caramelisation, bringing dusky fruit notes that echo Nordic berry season.  

Viking Fries plants smoke, dill, and turmeric into every bite; its lucuma subtlety mirrors grape sugars. 

OLEA432’s dense antioxidants guard flavour integrity at 200 °C, avoiding oxidative bitterness. 

The plate lands as a one-dish mezze: vegetarian, gluten-free, and ready in under 25 minutes.

Set oven to 200 °C / 390 °F. A moderate roast temperature softens feta without splitting the curd.

Place the feta block in a small parchment-lined baking dish. Brush all sides with OLEA432, then dust the Viking Fries over the top. Sprinkle to taste.

Tumble grapes around the cheese, coating lightly in the remaining olive oil. Roasting at the same heat caramelises grape sugars and concentrates flavour.

Roast 15 minutes. Switch to the oven’s grill/broiler for 3 minutes to bronze the feta’s surface; grapes should just begin to blister.

Drizzle honey over hot feta and grapes. Scatter Viking Fries as needed and fresh thyme leaves. Honey caramelises lightly on contact, amplifying aroma.

Deliver straight from the dish with warm flatbread or endive leaves. The salty-sweet olive-oil bath doubles as a dip.