This savory appetizer is our new Autumn favorite! Creamy feta, piquant balsamic vinegar, and sweet figs caramelize effortlessly into a one-dish baked spread that is fantastic served alongside toasted baguette slices rubbed with fresh garlic. Pairs wonderfully with our Proprietary White Wine.
½ cup creamy feta (about 2 ounces)
½ cup + 1 Tbsp Round Pond Infused Garlic Olive Oil
1 clove garlic, peeled and sliced
12 very ripe figs, any color
2 teaspoons aged balsamic vinegar or homemade balsamic reduction
pinch kosher salt (roughly 1/8 teaspoon)
3 sprigs fresh thyme 10 small parsley leaves
Crumble feta into a jar or bowl and top with garlic olive oil and garlic. Cover and refrigerate for at least three hours, preferably overnight.
Heat oven to 400°F. Stem and halve figs and put into a cast-iron skillet or oven-safe dish. Scoop a tablespoon of olive oil out of the feta mixture and drizzle over the figs. Coat each fig with a bit of balsamic and sprinkle with salt. Tuck in the chunks of feta and toss on the thyme sprigs and put them in the oven. Check after 15 minutes, as the figs will cook quickly. Don’t let them completely fall apart! When they’re quite jammy and releasing their juices, remove from the oven and turn on broiler. Broil for a minute or two until the figs and feta are just starting to brown. Remove from the oven. Cool for a few minutes.
Pick out thyme sprigs and use your fingers to sprinkle the crispy leaves down over the figs. Discard sprigs. Garnish with mint or parsley leaves. Serve with toasted baguette rubbed with fresh garlic or your favorite hearty cracker.