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    Whip & Wander » Recipes » Appetizers & Bites

    Published: Oct 6, 2020 · Modified: Sep 8, 2022 by Jenni · This post may contain affiliate links.

    Baked Feta with Green Olives and Figs

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    a cheese knife rests in a baking dish of baked feta with olives and figs and herbs
    a hand uses a knife to cut through a baked feta cheese block surrounded by figs and green olives in a baking dish, a white piece of fabric rests to the left of the dish
    a baking dish that contains baked feta, figs, and green olives that have been baked together. a wooden cheese knife is resting in the dish
    a hand uses a cheese knife to cut through a block of baked feta that has been baked with olives and figs and lemon

    Baked Feta with Green Olives and Figs i a baking dish surrounded by cheesecloth and a dish of sourdough discard crackers on a wooden surface

    A perfectly figgy welcome to fall appetizer

    Figs generally have two short seasons, one in early summer and a second in late summer/early fall. The latter is my favorite time to use them as the second harvest tends to yield a sweeter fig that is perfect for baking alongside creamy feta cheese and green olives. This Baked Feta with Green Olives and Figs recipe is the perfect end of summer, welcome to fall appetizer. With only 5-minutes of prep and a quick spell in the oven, this dish can be ready in about 25-minutes from start to finish.

    Baked Feta with Green Olives and Figs resting in a baking dish on a piece of white fabric on a wooden surface
    closeup of lemon peel and olive oil on a block of feta with green olives and figs arranges around the cheese in a baking dish

    figs, green olives, and feta cheese that have been baked together in a le creuset baking dish resting on a piece of white fabric

    What kind of feta should I use?

    I prefer to use Greek block feta in brine for this recipe when possible. The saltwater brine helps to ensure that the feta stays fresh and creamy and also elongates the life of the feta, which is nice if you plan to tuck it in the fridge for a few extra days before baking. If you are unable to find Greek block feta in brine, the vacuum-packed blocks are also perfectly reasonable to use in this recipe, though they may be slightly less creamy. I would avoid pre-crumbled feta for this dish, if possible, as it tends to be drier and less flavorful than block feta.

    What kind of olives should I use?

    The bright green Castelvetrano olive is my favorite choice for this baked feta recipe. They are firm enough to hold up well to the oven heat and lend a mild, sweet and buttery flavor to this dish that complements rather than overpowers the big flavors of the feta and figs. I usually buy them pre-pitted, only because I want to make this dish as easy as possible, however, many would argue that the best way to enjoy them is to buy them with their pits intact to preserve flavor and remove the pits yourself. Both ways are delicious, it just depends on how much work you mind exerting before you can bite into them!

    If you can't find Castevatrano olives a decent substitute is green Cerignola olives, which are also firm and buttery. If neither option is to be found, this recipe works well with green Manzanilla olives, which are readily found in most grocery stores, often stuffed with red pepper. This option is much brinier and slightly bitter compared to the Castelvetrano olive, but will still be delicious in this recipe if you're having trouble finding the others.

    What kind of figs should I use?

    I prefer to use Black Mission figs for this baked feta recipe because their supremely sweet and syrupy flavor pairs perfectly with this salty creaminess of the feta and mild butteriness of the olives. This type of fig is easily distinguishable by their dark purple skins and vibrant pink flesh. I also appreciate that they are generally a fairly petite fig so they work really well halved in this dish to add some bite-sized bursts of sweetness.

    If you cannot find Black Mission figs, Brown Turkey figs are another common variety you may come across. These figs are distinguishable by their multi-colored brown, purple, and green skins and slightly paler pink flesh. They are usually much less sweet than Black Mission figs and much larger, so if you choose to use these, a quarter slice and a supplementary drizzle of honey over the figs would not go amiss in this recipe.

    a hand using a wooden knife to cut into a block of baked feta cheese that is surrounded by figs and green olives and herbs

    a hand cutting into a blok of feta, olives, and figs in a dish with a wooden knife

    What should I serve with this Baked Feta with Green Olives and Figs?

    I like to serve this dish with toasted crostini or a hearty cracker; sourdough discard crackers, croccantini crackers, or water biscuits are favored because they are large enough to accommodate a fair amount of toppings and don't break easily when scooping. However, It's honestly delicious eaten on its own if you prefer to keep things completely grain-free.

    WHAT TOOLS DO I NEED TO MAKE THIS RECIPE?

    • A medium baking dish
    • A cutting board
    • A chef's knife or small paring knife
    • A citrus peeler/zester
    • Measuring cups and measuring spoons

    Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

    A note for special diets

    This recipe for Baked Feta with Green Olives and Figs (on its own) is grain-free, gluten-free, low-carb, and vegetarian.

    a wooden knife resting in a dish of baked feta, figs, and green olives on a wooden surface. a container of crackers rests nearby on a white towel

    a wooden cheese knife resting in a dish with figs, feta cheese, and green olives covered in herbs and olive oil

    Print
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    figs, green olives, and feta cheese that have been baked together in a le creuset baking dish resting on a piece of white fabric

    Baked Feta with Green Olives and Figs

    ★★★★★ 5 from 2 reviews
    • Author: Whip & Wander
    • Prep Time: 5 minutes
    • Cook Time: 20 minutes
    • Total Time: 25 minutes
    • Yield: 6 servings 1x
    • Category: Appetizers & Bites
    • Method: Oven
    • Cuisine: Greek
    • Diet: Vegetarian
    Print Recipe
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    Description

    This Baked Feta with Green Olives and Figs recipe is the perfect welcome to fall appetizer. With 5 minutes of prep this recipe can be ready in 25 minutes.


    Ingredients

    Scale
    • 8 oz Greek block feta cheese in brine, brine discarded
    • 1 cup (about .4 lb) Black Mission figs, stemmed and halved
    • 1 (10.6 oz) jar Castelvetrano olives, pitted
    • ¼ cup olive oil
    • Zest/peel of 1 lemon
    • 1 tbsp fresh Tarragon
    • Cracked black pepper, to taste

    Instructions

    1. Preheat oven to 350 degrees F (180 C).
    2. In a medium broil-safe baking dish, add the drained block of feta cheese. Arrange the olives and figs around the block of feta.
    3. Dress the top of the feta with olive oil, then sprinkle the lemon zest/peel, tarragon, and a few cracks of black pepper over the top.
    4. Bake for 15 minutes, then broil on high for an additional 5 minutes. Serve warm.

    Notes

    Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


    Nutrition

    • Serving Size: 1 serving
    • Calories: 252
    • Sugar: 5 g
    • Sodium: 603 mg
    • Fat: 22 g
    • Saturated Fat: 8 g
    • Carbohydrates: 8 g
    • Fiber: 3 g
    • Protein: 7 g
    • Cholesterol: 20 mg

    Keywords: Baked Feta

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    Reader Interactions

    Comments

    1. Jordan Elbaum | Prickly Fresh says

      October 12, 2020 at 7:49 am

      i legit dream about baked feta. the combo of the olives and lemon peel is so spot on!

      ★★★★★

      Reply
    2. jessie says

      October 12, 2020 at 5:43 am

      What a gorgeous savory/sweet appetizer! I just need a hunk of bread, and I would eat the whole dish up!

      ★★★★★

      Reply
    3. Shayla Marie says

      October 08, 2020 at 2:26 pm

      I saved this to make. It looks wonderful! I've been craving figs lately and I know this will hit the spot. I really love feta but I am wondering if this would be good with brie too?

      Reply
      • Whip & Wander says

        October 09, 2020 at 4:38 pm

        I have not tried this combo with brie yet, but I expect it will be brilliant together!

        Reply

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