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A baking dish filled with Baked Feta with Hazelnuts and Figs. Honey and fresh figs as well as herbs surround the dish.

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.