Thanksgiving Appetizer: Warm Feta, Fig, and Olives

What You Need

• 8 oz block of feta cheese
• 1 cup black or brown Mission figs, stems removed and cut in half
• 8-10 oz of green Spanish olives
• ¼ cup extra virgin olive oil
• 2 tablespoons of light amber agave
• Freshly ground black pepper and kosher sea salt, to taste
• Fresh thyme for garnishing
• 2 tablespoons pomegranate seeds for garnishing
• Crackers or crusty bread for serving

What You Will Do

1. Preheat the oven to 400 degrees.
2. Cut the figs in half and place to the side.
3. Strain and rinse the olives.
4. In an oven safe baking dish or saucepan, add the block of feta cheese and arrange the olives and figs around the feta.
5. Over the top of the feta, drizzle the olive oil, and agave.
6. Top with freshly ground black pepper and salt and the thyme.
7. Place the dish into the oven and bake for 10 minutes.
8. Change the oven to broil, on High for an additional 5 minutes, until the feta has browned on the edges.
9. Remove from the oven and garnish with the pomegranate seeds.
10. Serve immediately with crackers or crusty bread of your choosing.

Recipe Tips:

• This will stay in the refrigerator in an airtight container for 2 days.
• To reheat, you can microwave this dish in 20-second increments, testing the temperature of the feta as you go. You do not want the center to boil.