Ingredients
Scale
- 8 oz block feta cheese (preferably whole, not crumbled)
- 1/4 cup fig jam or preserves
- 1/4 cup chopped pecans
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon fresh thyme leaves or chopped rosemary
- 1 teaspoon honey
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Place the block of feta cheese in a small, oven-safe baking dish (such as a small skillet or a 6-inch ceramic dish).
- Step 2: Drizzle the feta block with 1 tablespoon of the olive oil and the honey. Sprinkle the fresh thyme leaves over the top of the cheese.
- Step 3: Bake the feta for 15 to 20 minutes, or until the cheese is softened, hot throughout, and the edges are lightly golden.
- Step 4: Carefully remove the dish from the oven. Gently spread the fig jam over the surface of the baked feta, then sprinkle the chopped pecans evenly over the jam layer.
- Step 5: Drizzle the remaining 1 tablespoon of olive oil over the jam and pecans. Return the dish to the oven for an additional 3 to 5 minutes until the pecans are lightly toasted and the jam is bubbling. Serve immediately with crusty bread or crackers.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, though the texture will firm up significantly once chilled.
- To restore the creamy texture of the chilled dip, reheat it uncovered in a 350°F oven for about 10 minutes, or until the feta is soft and warm throughout.
- For a gourmet spread, serve this rich dip alongside crisp endive leaves or tart green apple slices to perfectly balance the fig jam’s sweetness.
- Use a solid block of high-quality, brine-packed sheep’s milk feta if possible; this ensures the cheese softens beautifully without dissolving, creating the ideal creamy dip base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American