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Baked Feta with Fig and Pecan Topping

A warm, rich appetizer combining salty feta, sweet fig preserves, and crunchy pecans, ideal for any occasion from parties to weeknight snacks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14 to 16 ounces block feta cheese Use reduced-fat for a healthier version.
  • 3 tablespoons avocado oil Reduce to 1 tablespoon for a lighter version.
  • ½ teaspoon dried oregano or dried parsley
  • 1 pinch black pepper
  • ½ cup fig preserves Choose low-sugar for a better choice.
  • ½ cup raw pecans, chopped
  • ½ teaspoon fresh thyme Optional for garnish.

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. In a small skillet, heat the pecans over medium heat, stirring occasionally, until toasted and crunchy, about 1 to 3 minutes. Remove from heat and transfer to a bowl.
  3. Add the fig preserves to the bowl and mix well with the toasted pecans.
  4. Remove the feta from its packaging and place it in a small oven-safe dish. Drizzle the avocado oil over the feta and sprinkle with dried oregano and black pepper.
Baking
  1. Bake the feta in the preheated oven for 20-25 minutes, or until golden brown.
  2. Remove from the oven, reduce the temperature to 350°F, and transfer feta to a serving dish, stirring until creamy.
  3. Pour the fig and pecan mixture over the creamy feta and return it to the oven. Bake for an additional 12-17 minutes at 350°F, until the topping is heated through and the cheese is bubbly.
Serving
  1. Let the baked feta dip cool slightly before serving. Sprinkle with fresh thyme.
  2. Serve with toasted baguette slices, pita bread, or crackers.

Notes

Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat gently in the oven or microwave. For a healthier version, serve with raw veggies.