![Warm Sheep's Milk Feta with Apricot Tapenade Warm Sheep's Milk Feta with Apricot Tapenade](/sites/default/files/wp-content/uploads/2011/06/Komarovsky-feta-apricots-blog.jpg)
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.