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Baked Feta Dip with Fig Jam and Pecans

Baked feta dip with fig jam and pecans is a Mediterranean appetizer made by melting a block of feta until it turns creamy with a bubbling jam topping. Finished with toasted pecans, honey, rosemary, and a gentle heat from red pepper flakes for a scoopable center.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

feta
  • 1 block (8 ounces) feta Use a single block for an easy, scoopable center.
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
  • 1 black pepper to taste
for serving
  • 1 pita chips or toasted baguette for serving

Equipment

  • 1 sheet pan

Method
 

Bake the feta
  1. Preheat the oven to 400°F and place the feta in a small baking dish, then drizzle with the olive oil.
  2. Bake for 10 minutes, until the feta begins to soften and the edges look slightly warmed.
Top and finish
  1. Spread the fig jam over the softened feta, then scatter the chopped pecans, rosemary, and red pepper flakes over the top.
  2. Bake 8 to 10 minutes more at 400°F, until the jam is bubbly and the pecans look toasted.
  3. Drizzle with honey and season with black pepper right before serving.
Serve
  1. Serve warm with pita chips or toasted baguette for scooping into the creamy center.

Notes

For the creamiest texture, use a block of feta that fits snugly in the baking dish so the softening happens mostly in the middle. Refrigerate leftovers in an airtight container up to 3 days and rewarm in the oven at 350°F until just heated through. Freezing isn’t recommended because the feta texture can turn grainy. For a dairy-free swap, use a high-quality plant-based feta-style product and bake until softened, keeping the same fig jam and pecan topping.