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Baked Feta Dip with Fig Jam and Pecans

Baked feta dip with fig jam and pecans: a warm, creamy center topped with bubbly jam, toasted nuts, and rosemary. This Mediterranean-style appetizer bakes at 400°F until the feta softens and the topping caramelizes slightly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

feta
  • 1 block (8 oz) feta
topping
  • 2 tbsp olive oil
  • 0.33 cup fig jam
  • 0.33 cup pecans, chopped
  • 2 tbsp honey
  • 1 tsp fresh rosemary, chopped
  • 0.25 tsp red pepper flakes
  • 0.1 tsp black pepper to taste
  • 1 pita chips or toasted baguette for serving

Equipment

  • 1 sheet pan

Method
 

Bake the feta
  1. Preheat the oven to 400°F. Place the feta in a small baking dish and drizzle with olive oil.
  2. Bake for 10 minutes, until the feta begins to soften. Keep an eye out for edges starting to look creamy.
Add the topping and finish baking
  1. Spread the fig jam over the top of the feta. Scatter the pecans, rosemary, and red pepper flakes evenly over the jam.
  2. Bake for 8 to 10 minutes more, until the jam is bubbly and the pecans are toasted. Look for active bubbling in the jam and deeper golden color on the nuts.
Serve
  1. Drizzle with honey and season with black pepper. Aim for a glossy honey finish right before serving.
  2. Serve warm with pita chips or toasted baguette for dipping. Use chips to scoop through the creamy center and topping.

Notes

Pro tip: let the baked dish rest for 2 minutes so the feta settles into a scoopable texture before dipping. Store leftovers in the refrigerator up to 3 days; rewarm gently in the oven at 300°F until warmed through. Freezing isn’t recommended because the feta texture can break when thawed. For a gluten-aware option, serve with gluten-free crackers or sliced toasted baguette made with gluten-free flour.