Recipe: Warm Sheep's Milk Feta with Apricot Tapenade

Warm Sheep's Milk Feta with Apricot Tapenade In this richly flavored Mediterranean-style dish, Israeli chef Erez Komarovsky pairs briny feta cheese with the concentrated tartness of roasted and dried apricots. Chef Komarovsky favors a feta made with sheep's milk, which is sweeter and richer than mass-produced versions. Get the recipe here.

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