Roasted Feta with Plums and Figs

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This Roasted Feta with Plums and Figs proves that you don’t need hours in the kitchen to make something special. In just 20 minutes, the fruit turns soft and jammy, the feta becomes golden and spreadable, and you’re left with an appetizer that looks fancy but couldn’t be easier!

Side view of baked feta with figs and plums in a baking dish.

It’s no secret that I love feta! It shows up often in my kitchen, whether it’s in my tomato whipped feta tart or tossed into my sugar snap pea salad with feta. Something about that salty, creamy bite just makes everything better. Here, the feta is the perfect backdrop for juicy, ripe plums and figs. The fruit softens and caramelizes in the oven, and the feta’s tangy richness makes those gorgeous fruits taste even better.

This roasted feta with plums and figs recipe also happens to be one of my favorite examples of how “fancy” doesn’t need to mean “fussy.” I’ll happily serve it at a dinner party, but I’ll also roast a tray just for myself and the fam on a cozy weeknight with some crusty bread!

Why We Love This Baked Feta Recipe

Minimal prep, big payoff. Just slice the fruit, drizzle, and roast. No complicated steps or fancy equipment required.
Beautiful presentation. The gorgeous plums and figs against creamy create a beautiful appetizer worthy of any occasion.
Perfect balance of flavors. The salty feta contrasts with the sweet, caramelized fruit, nutty crunch, and tangy balsamic.
Flexible for any occasion. Works for a casual appetizer, a holiday starter, or even as part of a wine-and-cheese spread.
Seasonal and fresh. A wonderful way to celebrate late-summer and early-fall produce.

Overhead shot of baked feta with figs and plums in a baking dish on a wooden board.

Ingredients You Need

Feta cheese: I always recommend a block of feta packed in brine. It bakes up creamier and more flavorful than pre-crumbled feta.
Plums: Choose ripe but firm plums so they hold their shape while roasting. No need to peel, just slice in half and take out the pit!
Figs: Fresh figs add natural sweetness and a jammy texture once roasted. If figs aren’t in season, you can substitute with pears or even dried figs rehydrated in warm water.
Olive oil: Helps the feta roast to golden perfection and gives the fruit a glossy finish. Use a good-quality extra-virgin olive oil for the best flavor.
Honey: Adds sweetness and helps the fruit caramelize.
Balsamic vinegar: Brings acidity and tang, balancing the sweetness of the honey and fruit. A thicker balsamic glaze will create a more concentrated flavor.
Pistachios or walnuts: Toasted nuts add crunch and richness to contrast the creamy feta and juicy fruit.

Variations & Substitutions

Try different fruits: No plums or figs on hand? Swap in pears, peaches, nectarines, or even grapes. The key is using fruit that softens and caramelizes well in the oven.
Sweetener: Honey is classic here, but maple syrup or agave both work beautifully. Each brings a slightly different depth of sweetness.
Make it nut-free: Skip the pistachios or walnuts if you need to avoid nuts. Toasted pumpkin seeds or sunflower seeds are a great alternative for crunch.
Feta alternatives: A block of feta gives the best results, but in a pinch, you could use crumbled feta baked in a small dish with the fruit. For something creamier, try goat cheese or even a wheel of brie.

How to Make Roasted Feta with Plums & Figs

Preheat & Prep: Preheat oven to 400°F. Place the feta block in the center of a parchment-lined baking sheet.
Add Fruit: Scatter plums and figs around the feta.
Drizzle: Drizzle everything with olive oil, honey, and balsamic vinegar.
Roast: Roast for 15–20 minutes, until the fruit is caramelized and the feta is golden at the edges.
Add Nuts & Serve: Sprinkle with pistachios or walnuts before serving.

Feta in a baking dish with figs and plums with olive oil being poured on top.

Feta with plums and figs in a baking dish before roasting.

Tips for Success

Use parchment paper. It keeps the feta from sticking to the pan and makes transferring it to a serving plate much easier.
Don’t overbake. Feta won’t melt like brie, but it will soften. Look for golden edges, but keep in mind that leaving it in too long can dry it out.
Choose seasonal fruit. The flavor of ripe plums and figs really makes this dish shine, so shop when they’re at their peak.
Toast the nuts. For even more flavor, lightly toast your pistachios or walnuts before sprinkling them over the finished dish.

How to Serve It

The beauty of this baked feta with plums and figs recipe is how versatile it is! For appetizers, I love serving it with slices of toasted baguette or seeded crackers so guests can scoop up the warm feta and caramelized fruit. It’s also stunning as part of a cheese board, just add prosciutto, olives, and a crisp white wine.

And if you’re entertaining, place the dish right on the table and let guests help themselves. It’s a conversation starter and a recipe that feels as good to share as it does to eat!

Hand holding a piece of bread with baked feta and a fig on top.

Frequently Asked Questions

Can I make this ahead of time?

Roasted figs and feta is best served warm right out of the oven. If you want to save time, you can slice the fruit and prep the feta earlier in the day, then assemble and roast just before serving.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven until warmed through. It won’t be quite as pretty, but it will still taste delicious.

How will I know it is done cooking?

You’ll know it’s ready when the plums and figs look soft and slightly caramelized, and the feta is golden around the edges. The cheese should be warm and soft enough to spread, but not melted completely like brie.