Name: Baked Feta, Figs and Grapes
Ingredients: 10 fresh figs, halved (mission figs are best); 10 ozs grapes, seedless; 3 tbsp Pinehurst Olive Oil Fig Balsamic Vinegar; 2 ½ tbsps Pinehurst Olive Oil Kalamata extra virgin olive oil (divided); 2 tbsps honey (divided); 1 block Greek feta (in brine); ½ to 1 tsp Aleppo pepper or Red Chili pepper; 4 to 5 sprigs fresh thyme; Baguette, sliced and toasted (for serving)

Ingredients

Scale

10 fresh figs, halved (mission figs are best)
10 ozs grapes, seedless
3 tbsp Pinehurst Olive Oil Fig Balsamic Vinegar
2 ½ tbsps Pinehurst Olive Oil Kalamata extra virgin olive oil (divided)
2 tbsps honey (divided)
1 block Greek feta (in brine)
½ to 1 tsp Aleppo pepper or Red Chili pepper
4 to 5 sprigs fresh thyme
Baguette, sliced and toasted (for serving)

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Instructions

Preheat the oven to 425℉.
Place the figs and grapes on a large baking sheet and toss with balsamic, 2 tbsps of the olive oil and half the honey. Transfer to the oven for eight minutes.
Remove the baking sheet and add the feta. Drizzle the feta with the remaining olive oil, honey and pepper. Add the thyme to the baking sheet.
Place in the oven to bake for 15 minutes more, until the grapes have burst and the figs are jammy.
Remove the figs and grapes from the baking sheet and transfer to a serving dish/platter.
Turn the oven to broil (high) and transfer the baking sheet with the feta and broil for three to five minutes, until the feta has browned on top.
Transfer the feta to the serving dish with the grapes and figs. Drizzle the feta with a little more honey if needed. Garnish with flaky salt if desired.
Serve with baguette slices. Enjoy!

**Recipe adapted from Holistic Foodie