Warm Feta with Tajín Apricot Agrodolce

• 16oz Greeks Feta (Cut into (2) 8oz pieces)
• 1oz Extra virgin olive oil
• 1oz Greens for garnish
• 1 tablespoon Tajín® Clásico for garnish

Tajín Apricot Agrodolce Yield, 1 cup

• 3/4 cup Dried Apricot
• 1 cup White Balsamic Vinegar
• 1/3 cup Honey
• 1 tablespoon Tajín® Clásico
• 1 teaspoon Lavender Flower

• Cut the apricot into a small dice, and place into a saucepot with all other ingredients but the lavender.
• Bring to a low boil and cook for 20-30 minutes, until the excess liquid has cooked off and the apricots have softened.
• Remove from heat, and crumble in the lavender flowers.
• In a metal skillet, place 4 ounces of Apricot Agrodolce in the bottom of the skillet. Place in the oven for 3 minutes at 350° F.
• Remove from the oven and place Feta block on top of the agrodolce.
• Bake for 8 minutes until feta is warmed through.
• Garnish with olive oil, greens, and Tajín.
• Serve with grilled or toasted bread.