Fresh Figs Stuffed with Honeyed Greek Feta and Herbs
Figs stuffed with honeyed feta is one of the great gifts of a Greek summer, especially the end of it! It's the sweetest, tangiest send-off as Fall beckons. There are hundreds of varieties of figs in Greece and in the world at large. Look for large succulent varieties with thick skin to hold up to this heady stuffing!
RECIPE TIPS : The best variety of figs for this dish is Royal Black, a variety usually cultivated in the Attica prefecture. They are considered as one of the finest Greek varieties and they are fleshy, succulent and sweet. When paired with feta cheese or a tangy goat’s (or goat & sheep’s) cheese like manouri or chevre you have an excellent pairing!
Ingredients
- 8 ripe figs halved
- 4 ounces Greek Feta mashed
- 2 Tbsp Ikarian pine or blossom honey
- 1 thyme sprig finely chopped
- 2 Tbsp pistachios preferably from Aegina, finely chopped
- Sea salt and freshly ground black pepper
Instructions
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Arrange the figs on a tray, cut-side up. Slice the feta cheese into eight rounds, then cut each round in half.
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Preheat the oven to 350F/170C.
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Place the figs cut side up on a parchment-lined baking tray. Gently push the feta cheese pieces into the cut sides of the figs. Season with salt and pepper. Bake the tray for 5-10 minutes or until the figs crisp up a little and the cheese begins to melt. Remove the tray from the oven, drizzle with honey and sprinkle with pistachios and thyme.
