Baked Feta with Hazelnuts and Figs

I’m just going to say it: This Baked Feta with Hazelnuts and Figs is the perfect, last minute Autumn appetizer, for when company is coming over and you need to whip something up.  It really ticks all the boxes. Creamy Feta, crunchy nuts, jammy figs, with the perfect sweet and savoury combo of honey, olive oil, herbs and pepper.  I promise, you will be the hit of the party when you bring this out.

The recipe is really just a riff on my Honey Baked Brie with Figs and Hazelnuts.  I really love this combo it seems!!

Let’s Make It!

It couldn’t be more simple.  All you need is a good block of Feta (use a good sheep milk, that isn’t too dry or crumbly), chopped nuts like hazelnuts, which are my most favourite nut.  Of course, walnuts or pecans would also work great.  Fresh figs are the other major ingredient.  Any fresh fig will work fine.  If you can’t find figs, halved plums, grapes or even blackberries would work great.

The flavour maker components are: honey, olive oil, fresh herbs like thyme, rosemary or even sage; fresh cracked pepper.  That’s it!

Assemble

Try to use a baking dish that isn’t too big, unless of course you are doubling the recipe because you have a crowd to feed!  This recipe is enough for four people as is.  A smaller dish will contain the olive oil and honey, so that they won’t spread out too much, and will blend nicely with the cheese and fruit as you mush everything up when serving.

You’ll preheat the oven to 400F or 200C.

Set out the feta in the middle of the dish.  Chop up the figs and nuts and scatter them about the feta.  Drizzle the olive oil and honey over and around the ingredients. Finish with some chopped fresh herbs and cracked pepper.

A Note on Freshly Cracked Pepper

Please use freshly cracked black pepper.  If there is ever a time to pull out the pepper mill, it is for a dish like this, where pepper is the finish. I wouldn’t bother with using cracked pepper when making a stew or soup, you can use coarsely ground pepper then. But the freshly cracked pepper has the most intense flavour, which is the perfect contrast to the cheese and figs and honey.

Bake until the figs are softened to a jammy goodness, and the feta is the same.  This should take about 20-25 minutes, depending on your oven, the figs, and the feta. Before serving, drizzle with a bit more oil, honey, and fresh scattered herbs.

Serve this with fresh or warmed sliced baguette, grissini, seedy crackers etc.  And watch it go! It would also work great with my Loaded Nut and Fruit Loaf, A glass of dry prosecco, or a lighter chianti is a super accompaniment.

Final Thoughts

This same dish can work all through the seasons.  Maybe in the Spring you will use clementine segments and almonds.  In the summer cherries and thyme would be amazing.  Whatever combination you use, the contrast of creamy cheese, jammy fruit, crunchy nuts and all the flavour boosters make for a party in your mouth with every gloriously spread piece of bread that gets popped into your mouth!

And yes, as I said when I posted this on Instagram, where it went viral, this makes a perfect girl dinner!!

For other easy appetizer options check out my Sautéed Maple Pears with Bacon and Walnuts, Forelle and Sage Frico, Red Pepper Gratin with Burrata, Sausage Stuffed Apples

If you make this Baked Feta with Hazelnuts and Figs, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen

5 from 1 vote

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Baked Feta with Hazelnuts and Figs

A perfect Autumn appetizer for last minute company, or a great girl dinner! Jammy figs, creamy feta, and the perfect crunch from hazelnuts. In moments it is ready, just serve spread on crusty sourdough, crostini, seeded crackers etc.

Course Appetizer

Cuisine Mediterranean, North American

Keyword feta cheese, figs, hazelnuts

Prep Time 10 minutes

Cook Time 22 minutes

Servings 4

Ingredients

• 1 brick feta, use a sheep milk, or more creamy cheese, not too dry or crumbly
• 6 medium figs, cut into quarters, or eighths if they are large. Use more if the figs you are using are small.
• 1/3 cup 30-40 g chopped hazelnuts, or more as desired. see Notes
• 2 tbsp olive oil, plus more for final drizzle
• 2 tbsp honey, plus more for final drizzle
• 1.5 tbsp chopped fresh thyme or rosemary, divided
• 1 tsp freshly cracked pepper, freshly cracked makes all the difference here

Instructions

1. Preheat the oven to 400F or 200C.
2. Lay the feta block into a smallish baking dish. Scatter the figs and nuts on and around the feta.
3. Drizzle with the olive oil and honey band 1 tbsp of the chopped herbs.
4. Bake till golden and bubbling, about 20-25 minutes, or more depending on your oven.
5. Finish with a final drizzle of oil, honey and the scattering of fresh herbs and cracked pepper.
6. Serve with crostini, sourdough, seeded crackers etc.
7. See blog post for more details and suggestions.

Recipe Notes

Feel free to replace the nuts with walnuts or pecans.