Caramelised Figs and Feta Toast with Thyme and Pine Honey
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When figs are in season in Greece, they end up on everything, and figs with feta and honey is a pairing every Greek knows. Caramelising the figs in olive oil with dried thyme deepens their sweetness, salty feta balances it, and a drizzle of Cretan pine honey ties it together. Brunch, starter or a 10-minute dinner.
From the APSOGO pantry
Our pine honey comes from the pine forests of Crete. It is less sweet than flower honey, with a darker, slightly resinous taste, which is why it stands up so well to salty feta. If you only have thyme honey, use half the amount and add an extra pinch of dried thyme.
Ingredients
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Method
5 steps · tap a number when done-
Heat the olive oil in a frying pan over a medium heat. Add the figs cut side down and cook for 3-4 minutes until caramelised.
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Crumble over the thyme, turn the figs and cook for 1 minute more.
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Toast the bread and drizzle each slice lightly with olive oil.
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Top the toasts with crumbled feta, then add 3 fig halves each.
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Scatter over the walnuts, drizzle with pine honey and finish with a grind of black pepper.
Konstantin's tip
APSOGO Thyme Honey works just as well, but pine honey's deeper, less sweet flavour is a perfect match for figs and feta.
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