Grilled Feta Cheese with Herbs (Albanian Style) | Arteflame

Introduction

There is something undeniably magnetic about a skillet of sizzling cheese placed in the center of a table. This Albanian Grilled Feta captures the essence of rustic hospitality—warm, salty, and incredibly savory. As the olive oil bubbles around the block of feta, infusing it with oregano and chili flakes, the aroma immediately transports you to a sun-drenched terrace in the Mediterranean. It’s the ultimate comfort food for a chilly evening or a standout appetizer for your next backyard barbecue, inviting everyone to tear off a piece of bread and dive right in.

Why You’ll Adore This Recipe

This dish is a permanent fixture in my entertaining rotation because it delivers high-impact flavor with almost zero prep time. It creates a communal dining experience where everyone gathers around the Arteflame grill with crusty bread in hand. I love how the high heat softens the feta into a luxurious, spreadable texture while the open fire adds a whisper of smokiness that you just can’t replicate in a kitchen oven.

Kitchen Wisdom

• Always choose a block of sheep’s milk feta in brine rather than pre-crumbled varieties; the texture melts far better without becoming rubbery.
• Keep the heat moderate; you want to gently confit the cheese in the oil rather than deep-fry it, so move the skillet to a cooler zone of the plancha if the oil starts to smoke aggressively.

Swaps and Substitutions

If you prefer a milder heat, swap the chili flakes for sweet paprika or even lemon zest for a bright, citrusy lift. For a heartier version, toss in some Kalamata olives or cherry tomatoes alongside the cheese to roast in the savory oil.

Ingredients

• 1 block (approx. 7-8 oz) of high-quality Greek or Albanian Feta cheese
• 1/4 cup Extra Virgin Olive Oil (generous amount for drizzling)
• 1 tbsp Dried Oregano (Greek or Mediterranean variety preferred)
• 1 tsp Red Chili Flakes (adjust according to heat preference)
• 1/2 tsp Freshly cracked black pepper
• 1/2 Red Bell Pepper, diced (optional for texture)
• 1 small Tomato, diced (optional for acidity)
• Fresh thyme sprigs for garnish
• Crusty rustic bread or warm pita for serving

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by lighting your Arteflame grill. Aim for a medium-high heat on the flat cooktop plancha. Because Feta does not melt entirely like mozzarella, you want enough heat to warm it through and caramelize the edges without burning the herbs instantly. Ensure the plancha is seasoned and ready for cooking.

Step 2: Season the Feta

1. Place the block of feta cheese on a double layer of heavy-duty aluminum foil or in a small cast-iron skillet suitable for the grill. Drizzle the olive oil generously over the block, ensuring it coats the top and pools slightly at the bottom. Sprinkle the dried oregano, chili flakes, and black pepper evenly over the cheese. If using diced peppers or tomatoes, scatter them around the base of the cheese block.

Step 3: Grill the Cheese

1. Place the foil packet (leave the top open) or the skillet directly on the flat cooktop of the Arteflame. Grill for about 10 to 15 minutes. You are looking for the olive oil to bubble vigorously and the cheese to soften significantly. If you want a bit of char, you can carefully slide the cheese directly onto the plancha for 1-2 minutes per side before returning it to the oil mixture, though keeping it in the skillet/foil preserves the delicious oil sauce.

Step 4: Serve Warm

1. Once the cheese is soft to the touch and aromatic, carefully remove it from the heat. Garnish with fresh thyme sprigs. Serve immediately while the oil is still sizzling, accompanied by slices of toasted bread grilled right next to the cheese on the Arteflame plancha.

Tips

To achieve the best results with this Albanian grilled feta recipe, the quality of the cheese is paramount. Avoid using "crumbled" feta sold in tubs, as these often contain anti-caking agents that prevent the cheese from softening into that luxurious, spreadable texture. Instead, opt for a solid block of sheep's milk feta stored in brine; the higher fat content ensures a creamier mouthfeel when heated. When grilling on the Arteflame, keep an eye on the location of your skillet or foil. If the oil begins to smoke too aggressively, move the cheese toward the cooler outer edge of the plancha. The goal is to confit the cheese in the oil and herbs gently, rather than deep-frying it. Finally, do not skimp on the bread—grilling your bread slices on the plancha with a touch of the seasoned feta oil makes for the perfect dipping vessel.

Variations

While the traditional herbed version is a classic, this recipe is incredibly versatile and can be adapted to suit different flavor profiles. You can easily transform the dish by changing the toppings while keeping the grilling method the same. Experimenting with sweet and savory combinations creates a complex flavor profile that guests love. Here are a few ways to mix it up on your Arteflame:

• Honey and Sesame: Skip the tomatoes and drizzle honey over the feta before grilling, finishing with toasted sesame seeds for a sweet and salty treat.
• Mediterranean Olives: Add sliced Kalamata olives and sun-dried tomatoes to the oil mixture for a briny, intense flavor punch.
• Spicy Fergese Style: Incorporate roasted red peppers and garlic into the oil to mimic the flavors of Fergese, a traditional Albanian stew.
• Lemon and Capers: Add lemon zest and a spoonful of capers for a bright, zesty version that cuts through the richness of the cheese.
• Fresh Herb Garden: Replace dried oregano with fresh dill, mint, and parsley after grilling for a lighter, fresher finish.

Best pairings

This rich, salty, and savory dish requires beverages and sides that can stand up to its bold profile. Because feta is intense, you want pairings that cleanse the palate or complement the herbal notes. A crisp, acidic white wine is often the best choice to cut through the creaminess of the warm cheese and the richness of the olive oil. If you prefer beer, a light pilsner or a wheat beer works wonders by providing a refreshing contrast to the heat of the chili flakes. For a non-alcoholic option, sparkling water with fresh lemon or a cucumber cooler balances the saltiness perfectly. In terms of food, this dish serves as an excellent starter before a main course of grilled lamb chops or souvlaki, both of which can be cooked simultaneously on your Arteflame. It also pairs beautifully with a fresh Greek salad or roasted vegetables.

Conclusion

Mastering this Albanian Grilled Feta Cheese recipe on your Arteflame grill is an effortless way to bring sophisticated, bold flavors to your outdoor cooking repertoire. It transforms a humble block of cheese into a gourmet appetizer that looks as good as it tastes. The combination of the hot, smoky plancha and the high-quality ingredients creates a dish that is warm, comforting, and deeply satisfying. Whether you stick to the classic herb and chili version or experiment with honey and sesame, this dish is guaranteed to be a crowd-pleaser. So, fire up the grill, break out the good olive oil, and gather your friends around the fire for a taste of the Mediterranean that they won't soon forget.