Place a small cast iron pan or oven proof dish just big enough to fit the feta over medium coals.

When warm add feta, sliced chilis, thyme and half of the honey.

Place over hot fire to roast until feta is creamy in the center and browned and bubbly on the outside.

Drizzle with remaining honey.

Top with coarse black pepper and serve with crostini and crackers, pita, sliced tomatoes and cucumbers, berries, figs, dried apricots, walnuts, pistachios, etc.