Best 4 Roasted Figs And Feta Spread Toasts Recipes

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Indulge in a culinary journey with our tantalizing roasted figs and feta spread toasts! This delightful appetizer or light meal combines the sweetness of roasted figs with the tangy and creamy flavors of feta cheese, creating a harmonious balance of flavors. Served on crispy toasted bread, these toasts offer a delightful crunch in every bite. Whether you're hosting a brunch, a casual get-together, or simply seeking a satisfying snack, these roasted figs and feta spread toasts are sure to impress. Our article features variations of this delectable recipe, including a classic version with fresh figs, a savory twist with caramelized onions, and a vegan alternative using plant-based feta cheese. With step-by-step instructions, helpful tips, and stunning visuals, this article will guide you in crafting these mouthwatering toasts that will leave your taste buds dancing.

Let's cook with our recipes!

BAKED FETA AND FIGS



Baked Feta and Figs image

Baked feta and figs is an impressive and easy appetizer. Sliced fresh figs are tossed in olive oil and the feta cheese is drizzled with honey. The whole thing is baked until runny and melted and gooey and impossible to not scrape up every last bite.

Provided by Molly Gilbert

Categories     Appetizers

Time 25m

Number Of Ingredients 9

3/4 pound fresh figs (halved lengthwise (or substitute seedless red grapes, sliced plums, or fresh blackberries))
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
One (8-ounce) block feta cheese
1 teaspoon honey
1 tablespoon roughly chopped fresh tarragon
Assorted crackers or warm pita (for serving)
Drizzle of balsamic vinegar (optional)

Steps:

  • Preheat the oven to 375°F (191°C) with a rack in the center position.
  • Combine the figs in a 9-by-13-inch (23-by-33-cm) baking dish with 1 tablespoon olive oil, the salt, and pepper and toss to coat. If your block of feta is packed in brine, drain it and pat it dry. Nudge the figs toward the edges of the baking dish, and place the block of feta in the center.
  • Drizzle 1 tablespoon olive oil and the honey over the cheese and then sprinkle the tarragon over everything.
  • Bake until the figs have released some of their juices and the feta is knife-tender, 15 to 20 minutes. The feta should be relaxed and gloriously melted around the edges. If using any of the substitutes for figs, you may need to add about 5 more minutes to the baking time-you want the fruit to be softened but not shriveled.
  • Serve the baked feta and figs warm, with plenty of crackers or warm pita alongside. To balance out the sweetness, feel free to add a drizzle of balsamic vinegar (or a nice glass of Malbec, for that matter).

Nutrition Facts : ServingSize 1 portion, Calories 135 kcal, Carbohydrate 19 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 293 mg, Fiber 3 g, Sugar 15 g, UnsaturatedFat 6 g

ROASTED FIGS AND FETA SPREAD TOASTS



Roasted Figs and Feta Spread Toasts image

A delicious sweet and savory summer appetizer of roasted figs with a creamy Feta spread.

Provided by Marilena Leavitt

Categories     Appetizer

Time 30m

Yield 3-4

Number Of Ingredients 19

6 large slices whole wheat bread (I used my sourdough bread)
For the Figs
8 oz. ripe, fresh figs (about 10 medium)
3 sprigs of fresh thyme
1 TBSP. balsamic vinegar or Grand Marnier
2 TBSP. Greek honey
zest of half lemon
For the whipped feta spread
8 oz. Greek Feta cheese, crumbled
¼ cup plain Greek yogurt
1 TBSP. apple cider (or white wine) vinegar
½ tsp. sea salt
¼ tsp. freshly ground pepper
3-4 TBSP. extra virgin olive oil
Optional Toppings:
-- fresh thyme
-- lemon zest
-- honey or date syrup
-- white & black sesame seeds

Steps:

  • Preheat the oven to 400°F.
  • Wash the figs and remove the tough stem. Cut them in half and place in a small baking dish.
  • Toss the figs with the balsamic vinegar (or orange liqueur), the thyme and the lemon zest. Turn the figs so they are all cut-side-down on the baking dish. They should fit in a single layer.
  • Roast the figs for about 20 minutes and remove them from the oven. They should still have some juices at this point. Let them cool.
  • While the figs are roasting, prepare the Feta spread: place the Feta, Greek yogurt, vinegar, salt and pepper in a small food processor and process until fairly smooth.
  • Add the extra virgin olive oil in a slow, steady stream while continuing to pulse (you may need more or less olive oil, depending on the consistency you desire). Taste and adjust the seasoning. Refrigerate or use right away.
  • Assemble the toasts by slathering a layer of the Feta spread over the toasted bread, top with two or three fig halves (depending on the size of the toast), drizzle with the pan juices and some extra honey (to taste), and sprinkle with fresh thyme, lemon zest, and some sesame seeds (optional).

ROASTED FETA WITH HONEY



Roasted Feta With Honey image

A drizzle of honey and a blast of heat transform a standard block of crumbly feta into an unexpectedly luscious, creamy spread for pita and vegetables. This, with a hunk of crusty bread and a glass of chilled white wine, is the perfect warm weather supper. If you can't get your hands on thyme honey, the regular sort will do just fine.

Provided by Sara Dickerman

Categories     dinner, easy, for one, lunch, quick, weekday, dips and spreads, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

1 8-ounce slab Greek feta, blotted dry
2 tablespoons extra-virgin olive oil
1 tablespoon Greek thyme honey, or other honey
Freshly ground black pepper
Greek-style pita bread, toasted and cut into wedges
Heirloom tomatoes, roasted beets, nuts or pickled vegetables (optional)

Steps:

  • Preheat the oven to 400 degrees. Select a small oven-to-table earthenware dish or a small ovenproof sauté pan lined with aluminum foil to help transfer the cheese to a plate after roasting. Place the feta in the dish and cover with the olive oil. Bake until the cheese is soft and springy to the touch but not melted, about 8 minutes.
  • Preheat the broiler. Heat the honey in the microwave or over a pan of simmering water until it is fluid enough to be spread with a pastry brush and then paint the surface of the feta with it. Broil until the top of the cheese browns and just starts to bubble. Season to taste with black pepper. Serve immediately with pita wedges and, if desired, sliced heirloom tomatoes, roasted beets, nuts or pickled vegetables.

ROASTED TOMATOES AND WHIPPED FETA ON TOAST



Roasted Tomatoes and Whipped Feta on Toast image

I love putting roasted tomatoes on toast with whipped feta, and it's the easiest thing in the world. If you want to make it fancy for guests, try this recipe. I like to amaze them and cut the bread lengthwise into 1/2-inch slabs rather than across. Creative cutting will take you a long way in this world. A word about the cheese: Make sure you press the feta or it'll have too much liquid in it to set up properly. If you're really strapped for time, you can substitute fresh ricotta for the feta, but it's not going to make your tomatoes pop quite as much.

Provided by Amanda Cohen

Categories     dinner, lunch, finger foods, appetizer

Time 1h20m

Yield 5 to 6 large toasts

Number Of Ingredients 10

8 ounces feta cheese
6 tablespoons heavy cream
1 loaf of your favorite bread (about 1 pound)
Zest of 1 grapefruit, plus 1 tablespoon grapefruit juice
1/2 tablespoon tomato oil, from roasted tomatoes (see recipe)
1 garlic clove, finely chopped
2 cups wild arugula or torn chicory
1/2 cup torn parsley or mint
4 cups roasted tomatoes, roughly chopped if large (see recipe)
Salt and pepper to taste

Steps:

  • Press the feta for an hour: Take a stack of plates, wrap the feta in a dish towel, put it on the bottom plate, and put the rest of the stack on top of it.
  • Purée the pressed feta in a food processor until smooth. Combine the feta and heavy cream in a bowl and mix it by hand until it's smooth and creamy. Refrigerate until ready to use.
  • Slice your loaf of bread into 1/2-inch-thick pieces. Toast your pieces in the oven or toaster just until heated; you want it crispy and warm, but no color.
  • In a large bowl, place grapefruit juice, tomato oil, garlic, arugula and herbs; toss to combine. Add more oil and grapefruit juice if desired.
  • Spread the whipped feta on the toast, then put down a layer of greens. Top with a layer of tomatoes. Season to taste with salt and pepper, sprinkle the grapefruit zest on top, and serve.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 746 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

  • To select the ripest figs, look for those with a deep purple color and a slightly soft texture.
  • When roasting the figs, keep an eye on them to prevent them from burning. They should be roasted until they are caramelized and slightly wrinkled.
  • To make the feta spread, use a high-quality feta cheese. This will give the spread a rich and creamy flavor.
  • If you don't have any fresh thyme on hand, you can substitute dried thyme. However, fresh thyme will give the spread a more robust flavor.
  • Serve the roasted figs and feta spread on toasted baguette slices. This will provide a crispy base for the spread.

Conclusion:

Roasted figs and feta spread is a delicious and easy-to-make appetizer or snack. The combination of sweet figs, creamy feta cheese, and fresh thyme is sure to please everyone. This spread is also a great way to use up any leftover figs you may have. So next time you're looking for a quick and easy appetizer, give this roasted figs and feta spread a try. You won't be disappointed!

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