Baked Feta Recipe

Prep oven and feta

Preheat the oven to 400°F (200°C). Pat the feta block dry with paper towel and place it in a small ovenproof skillet or baking dish just large enough to hold it (about 6–7 inch / 15–18 cm).

Drizzle the 2 tbsp olive oil evenly over the top of the feta. Sprinkle the black pepper and red pepper flakes over the cheese so the flavors roast into the surface.

Bake the feta on the middle rack until the cheese is warmed through and just beginning to soften and blister at the edges, 12–15 minutes. The center should be soft and spreadable but still hold shape.

While the feta bakes, prepare the toppings: if using fresh figs, rinse and halve or quarter them depending on size. Roughly chop the pistachios. Zest half a lemon to get about 1/2 tsp zest.

If your hot honey is very thick, warm it gently in a small saucepan or microwave for 10–15 seconds so it’s pourable but not hot.

When the feta comes out of the oven, immediately arrange the figs around or slightly on top of the warm cheese. Scatter the chopped pistachios over the figs and feta, then drizzle the warmed hot honey evenly across the top. Finish with the lemon zest and optional fresh thyme or oregano leaves for brightness.

While the feta is baking or in the last 5 minutes, slice the crusty bread and lightly brush with 1 tbsp olive oil. Toast in the oven for 4–6 minutes until golden, or toast in a skillet until crisp and warmed.

Transfer the baked feta with toppings to a small board or leave in the baking dish. Serve immediately with the toasted bread for spreading. Encourage guests to spoon figs, pistachios and honey along with softened feta onto slices of bread.

Leftovers: refrigerate in an airtight container for up to 3 days. Rewarm gently in a low oven (300°F / 150°C) until softened before serving.