Have you tried our Fig Toast With Feta? This recipe is like an open-face cheese sandwich with a creamy layer of tangy whipped feta, topped with sweet ripe figs and honey. This fig toast is salty, sweet, and incredibly delicious. Bonus: it is ready in 10 minutes! Have it for dinner with soup and salad or as a good snack with drinks.
If you love this Fig Toast with Feta, you will also love this Fig Tart With Phyllo, Greek Yogurt with Figs and Honey or Fig Salad with Rosemary Vinaigrette!
Why you’ll love this fig toast
Here is what you need
- Ripe figs. I use dark red, almost black, figs I love in Greece. They are similar to mission figs. Green color figs are great as well. This recipe will be delicious as long as the figs are in season and ripe.
- Feta cheese. Always get a block of feta in brine. Greek feta I like is Dodoni and Mt Vikos.
- Mint or spearmint. Both herbs are similar in freshness and aroma. Their scent reminds me of a summer garden.
- A little olive oil. It adds flavor and smoothness to the whipped feta.
- Good quality bread, any kind you like. My go-to is a sourdough from my local bakery but any good quality fresh bread will be wonderful.
- Honey. In Greece we love thyme honey. All types of honey will be great. Alternatively, drizzle maple syrup or agave syrup.
How to pick the best figs
Ripe figs are everything in this recipe. A ripe fig gives a little when you press it gently, and the skin looks slightly wrinkled — that is a good sign, not a bad one. A fig that is firm and shiny was picked too early and will taste flat, no matter how much honey you drizzle on it.
Smell the stem end. A ripe fig smells sweet and faintly jammy. If it smells sour or fermented, it has gone past its moment.
Figs do not ripen much after picking, so buy them ripe and use them within a day or two. Keep them at room temperature on a plate, not in a bag, and never wash them until right before you slice them.
And yes, you eat the skin. In Greece we pick figs off the tree and eat them whole, skin and all. Just rinse them and pat dry.
How to make this fig toast
- Brush the bread slices with a little olive oil. Toast them in a frying pan on both sides. If you use a toaster, brush the olive oil on after you toast the bread.
- Add the feta to a food processor. Add a tablespoon of olive oil and spearmint leaves. Pulse until feta is smooth and creamy.
- Spread some feta on the bread slices. Top with fig slices and drizzle with honey. Sprinkle more spearmint if you like, and enjoy!
Variations
Swap the cheese. Whipped feta is my favorite here for the tang, but this toast is very forgiving:
- Cream cheese — softer and milder, lovely if you are serving this for breakfast. Whip it with a squeeze of lemon to add brightness.
- Ricotta — creamy and sweet, the classic pairing. Add a pinch of salt and a little lemon zest.
- Cottage cheese — blend it smooth first, then treat it exactly like the whipped feta. More protein, same idea.
- Goat cheese — earthy and tangy, wonderful with walnuts on top.
- Vegan — a thick cashew cream or a good store-bought vegan feta both work. Whip with olive oil and mint the same way.
Use fig jam instead of fresh figs. When figs are out of season, spread a spoonful of fig jam over the whipped feta instead. It is a completely different toast — jammier, sweeter — and honestly one I make all winter. Skip the honey if you go this route, the jam is sweet enough.
Add crunch. Toasted walnuts, pistachios or pecans, roughly chopped and scattered on top.
Make it a little fancier. A few thin slices of prosciutto, or a grind of black pepper and a pinch of flaky salt right before serving.
How to eat this fig toast
Enjoy it as a snack, cut it in more pieces and serve it as an appetizer. You can add a salad, soup and some fritters and make it a nice lunch or dinner. I love serving it as an appetizer like this fig galette with prosciutto. It is also excellent for breakfast. It looks fancy but it is so simple to make and delicious!
Make ahead and storage
- The whipped feta is the make-ahead part. Blend it up to 4 days in advance and keep it in an airtight container in the fridge. Let it sit out for 15 minutes before spreading so it softens up again.
- Assemble at the last minute. Toast goes soft quickly once the feta and figs are on it, so build these right before you serve. If you are making a platter for a party, lay out the toasted bread, the bowl of whipped feta and the sliced figs and let everyone build their own.
- Leftover whipped feta is never a problem in my house — it goes on everything. Roasted vegetables, a bowl of lentils, or just more bread.
FAQ
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If you tried this recipe, I’d love to know how you liked it — drop a comment below or tag me on Instagram @thegreekfoodie__.
Fig Toast With Feta
Ingredients
- 4 bread slices
- 1 cup Greek feta
- 1 tablespoon extra virgin olive oil, plus more for brushing the bread
- 6 spearmint leaves
- 6 ripe figs, Sliced
- honey
Instructions
- Brush a little olive oil on the bread slices. Toast the bread on both sides over the stove using a frying pan over medium-high heat.
- Crumble the feta into a food processor.. Add a tablespoon of olive oil and spearmint leaves. Pulse until the feta is smooth and creamy.
- Spread feta on the bread slices. Add on top ripe fig slices and drizzle some honey. Sprinkle more spearmint if you like and enjoy!
Notes
Nutrition
Excellent suggestion!
Now on my way to find Figs in San Diego!
I am sure you found good California figs, Hans! Let me know how you liked the recipe! x Jenny