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Baked Feta and Figs

Baked Feta
Baked feta and figs is an impressive and easy appetizer. Sliced fresh figs are tossed in olive oil and the feta cheese is drizzled with honey. The whole thing is baked until runny and melted and gooey and impossible to not scrape up every last bite.
Molly Gilbert

Prep 5 mins
Cook 20 mins
Total 25 mins
4 to 6 servings
135 kcal


  • 3/4 pound fresh figs halved lengthwise (or substitute seedless red grapes, sliced plums, or fresh blackberries)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Pinch freshly ground black pepper
  • One (8-ounce) block feta cheese
  • 1 teaspoon honey
  • 1 tablespoon roughly chopped fresh tarragon
  • Assorted crackers or warm pita for serving
  • Drizzle of balsamic vinegar (optional)


  • Preheat the oven to 375°F (191°C) with a rack in the center position.
  • Combine the figs in a 9-by-13-inch (23-by-33-cm) baking dish with 1 tablespoon olive oil, the salt, and pepper and toss to coat. If your block of feta is packed in brine, drain it and pat it dry. Nudge the figs toward the edges of the baking dish, and place the block of feta in the center.
  • Drizzle 1 tablespoon olive oil and the honey over the cheese and then sprinkle the tarragon over everything.
  • Bake until the figs have released some of their juices and the feta is knife-tender, 15 to 20 minutes. The feta should be relaxed and gloriously melted around the edges. If using any of the substitutes for figs, you may need to add about 5 more minutes to the baking time—you want the fruit to be softened but not shriveled.
  • Serve the baked feta and figs warm, with plenty of crackers or warm pita alongside. To balance out the sweetness, feel free to add a drizzle of balsamic vinegar (or a nice glass of Malbec, for that matter).