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Baked Feta Dip with Fig Jam and Pecans

Baked feta dip with fig jam and pecans is a Mediterranean-style appetizer where feta softens under bubbling jam, then gets finished with honey, rosemary, and toasted nuts. Bake in a small dish until jam is glossy and the pecans look lightly toasted, then serve warm for scooping.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Meditteranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Feta
  • 1 block (8 ounces) feta About 1 block, for creamy, scoopable baked centers.
Oil & toppings
  • 2 tbsp olive oil Used to keep feta tender while baking.
  • 0.33 cup fig jam Spreads over the feta and bubbles into a glossy topping.
  • 0.33 cup pecans, chopped Scatter over jam so they toast lightly in the oven.
  • 2 tbsp honey Drizzled after baking for a sweet finish.
  • 1 tsp fresh rosemary, chopped Adds a fragrant herbal note.
  • 0.25 tsp red pepper flakes A small kick to balance sweet fig jam.
  • 0.25 black pepper to taste Season at the end to taste.
  • 1 pita chips or toasted baguette for serving For scooping and serving alongside the warm dip.

Equipment

  • 1 sheet pan

Method
 

Preheat and start the bake
  1. Preheat the oven to 400F, and place the feta in a small baking dish. Drizzle with olive oil so the surface starts to soften as it heats.
  2. Bake for 10 minutes until the feta begins to soften. Look for edges that are slightly yielding but not fully melted yet.
Top and finish
  1. Spread the fig jam over the top of the feta. Scatter pecans, rosemary, and red pepper flakes over the jam.
  2. Bake for 8-10 minutes more until the jam is bubbly and the pecans are toasted. Aim for a glossy bubbling center and lightly browned nut pieces.
Serve
  1. Drizzle with honey and season with black pepper. Serve warm with pita chips or toasted baguette for scooping.

Notes

For easier spreading, warm the fig jam for 10-20 seconds so it loosens, then spread it evenly over the feta before adding pecans and herbs. Refrigerate leftovers in a sealed container up to 3 days; reheat in a 325F oven until warmed through (microwave works but softens texture). Freezing isn’t recommended because feta and jam can separate after thawing. For a dairy-light swap, use a baking-friendly plant-based feta alternative and keep the same jam and nut topping.