Ingredients
14–16 oz block feta cheese
3 Tbsp avocado oil
1/2 tsp dried oregano or dried parsley
1 pinch black pepper
1/2 cup fig preserves
1/2 cup raw pecans, chopped
1/2 tsp fresh thyme (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Place the block of feta in a small oven-safe baking dish.
- Drizzle with avocado oil, sprinkle with dried oregano (or parsley) and a pinch of black pepper.
- Bake for 12–15 minutes, until the feta softens around the edges.
- Meanwhile, roughly chop pecans and toast them in a dry skillet for 2–3 minutes if desired.
- Remove feta from the oven, spoon fig preserves over the top, and sprinkle with chopped pecans and thyme.
- Return to the oven for 5–7 minutes, until the jam is warm and bubbling and the nuts are lightly toasted.
- Drizzle with a little more avocado oil before serving. Serve warm with baguette slices, pita chips, or crackers.
Notes
Use high-quality block feta in brine for the best creamy texture.
Substitute avocado oil with olive oil for a Mediterranean touch.
Top with honey or hot honey for added sweetness or heat.
Swap fig preserves for apricot or date jam for variety.
Best served fresh; leftovers keep for up to 3 days refrigerated.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving (about 1/6 of dish)
- Calories: 210
- Sugar: 8g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
