Baked Feta with Figs and Honey

Baked Feta with Figs and Honey recipe

We’re now only days away from December and along with everything else I’m thinking about, it’s time to turn my attention to some Christmas eating. Festive food, for me, is all about the hot cheese and my Baked Feta with Figs and Honey is not only cheesy, it’s easy.

We’ve all got so much going on at the moment, the last thing you want to do is spend hours in the kitchen. Christmas entertaining is all about being able to whip something out of nothing, at the last minute; this feta with figs is just that dish. The feta is popped into a table worthy baking dish, tucked in with plenty of fresh figs, drizzled in a honey, balsamic dressing then baked to soft, sizzling perfection. Bread for mopping is a must, the juices are so good you could drink them. I was trialling a no knead french bread recipe to accompany mine; the taste was so good, the shape less so, I’ll work on it and share with you soon.

Simple, so tasty and ready for any festive guests at a moments notice; at this time of you the year, I don’t think you can ask for much more.

Figs are tiny works of art aren’t they? So soft, sweet and the perfect partners to salty feta, honey and my really rather ancient bottle of balsamic vinegar.

Let’s not drag this out, time’s tight, so pre heat the oven to 170 degrees fan assisted and choose a small baking dish, attractive enough for the table. Drizzle said dish with a little olive oil then place your block of feta in the middle. Give that a little drizzle too.

Chop the stalks off the tops of the figs then ,size dependent, either quarter or halve then arrange around the feta, not worrying if they overlap.

For the dressing, whisk the honey, balsamic vinegar and olive oil, along with a pinch of salt and pepper. Pour this over the figs, distributing evenly amongst them.

Pop into the hot oven for 20 to 25 minutes or until the figs are soft and jammy and the feta is hot and golden on the edges.

Serve this simple, versatile dish piping hot, scattered with any chopped green herbs or nuts you have to hand and with plenty of bread. I’m not going to be judging if yours isn’t homemade *I will be*.

Salty, sweet, seasonal, simple; I’ve said this serves 4, but I’m happy to report Clyde and I devoured this between the two of us, with no remorse whatsoever.

Lucy x

Baked Feta with Figs and Honey recipe

Serves 4 as a first course, more if nibbling

You will just need a small baking dish for this

Olive oil, for drizzling

250g block feta cheese

8 to 10 figs, quartered

2 tablespoons honey, runny is probably best

2 tablespoons balsamic vinegar

1 tablespoon olive oil

Salt and pepper

Chopped herbs, to garnish, or some chopped pistachios would be good here too

Pre heat the oven to 170 degrees fan assisted and drizzle a little olive oil in the base of your small baking dish.

Place the feta cheese in the middle of the dish. Chop the stalks off the top of your figs then quarter if large or halve if small. Arrange them around the edge of the feta, not worrying if they overlap.

In a small just whisk the honey, balsamic vinegar and olive oil. Season with a generous pinch of salt and black pepper, bearing in the mind the feta is salty. Pour the dressing over the figs, covering evenly. Add another drizzle of olive oil over the feta then bake for 20 to 25 minutes or until the figs are soft and the feta is starting to turn golden at the edges.

Scatter on the chopped herbs of your choice or some pistachios and serve immediately with plenty of bread for mopping up the sweet, fruity juices.