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Food

Feta, Figs, Thyme, and Honey

Susie Theodorou

Peak-season figs are spectacular on their own, but serving them alongside salty feta really elevates their flavor. A bit of honey, a little thyme, and heat from the cracked black pepper make for a memorable, harmonious bite.

Serves 4

3 tablespoons extra virgin olive oil

3 fresh, ripe figs, torn open

2 tablespoons thyme leaves

2 tablespoons honey

6 ounces feta

freshly cracked black pepper

1. Heat the oil in a small frying pan. Sauté the figs for 3 minutes until they just start to plump up. Add the thyme leaves and honey, and cook for another minute. Season with black pepper.

2. Break the feta into 2 to 3 pieces, arrange on a serving plate, and spoon over the fig mixture. Let stand for 5 minutes, then serve warm.

From Mediterranean by Susie Theodorou, published by Kyle Books, © 2018.
Photographs by John Kernick.

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