Roasted Figs and Grapes with Feta, Honey and Thyme
Halved figs and whole grapes roast together until the figs turn jammy and the grapes just start to burst. Salty feta and a splash of balsamic balance the sweetness. Serve it warm as a starter with crusty bread, alongside roast meats, or over greens as a light lunch.
Preparation Steps
Heat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
Lay the fig halves cut side up on the sheet and scatter the grapes around them in a single layer.
Drizzle the fruit with the olive oil and honey, then season with the salt and pepper and sprinkle the thyme leaves over the top.
Roast for 20 to 25 minutes, until the figs are soft and syrupy and the grape skins have started to wrinkle and split.
Let the fruit cool on the pan for about 5 minutes so the juices thicken slightly.
Move everything to a serving plate, spooning over any pan juices. Scatter the feta on top, drizzle with balsamic vinegar and serve warm or at room temperature.
Tips & Variations
- Choose figs that are ripe but still hold their shape, so they soften without collapsing in the oven.
- Goat cheese or torn burrata works well instead of feta, and a handful of toasted walnuts adds crunch.
- Store leftovers covered in the fridge for up to 3 days. Serve cold or warm briefly in the oven.
Community Comments (0)
Have thoughts on this recipe?
Sign in to leave a comment or share your cooking experience.
No comments yet
Be the first to share your thoughts on this dish!