Sweet & Savory Delight: Honey-Glazed Roasted Feta with Figs, Hazelnut Gremolata & Mint

Elevate your appetizer game with this irresistible Honey-Glazed Roasted Feta paired with fresh figs, crunchy hazelnut gremolata, and fragrant mint recipe curated by Brian Garcia, Culinary Director at Sanctuary MiMo.

Perfectly roasted until golden and melty, the feta is drizzled with honey and infused with lemon zest, creating a sweet-savory base that pairs beautifully with juicy figs and herbaceous toppings. Whether served on crusty bread or as part of a sophisticated cheese board, this dish promises a delightful burst of flavors and textures in every bite—ideal for entertaining or a special treat at home.

Honey-Glazed Roasted Feta with Fresh Figs, Hazelnut Gremolata & Mint

Serves: 4–6

Prep Time: 15 min

Cook Time: 20 min

Ingredients

For the Roasted Feta

• 1 block Greek feta (about 7–8 oz), preferably in brine

• 1 tbsp olive oil

• 2 tbsp honey

• Cracked black pepper

• Zest of ½ lemon

For the Hazelnut Gremolata

• ⅓ cup toasted hazelnuts, finely chopped

• 1 small garlic clove, grated or minced

• Zest of 1 lemon

• 2 tbsp flat-leaf parsley, finely chopped

• 1 tbsp mint, finely chopped

• 1 tbsp olive oil

• Pinch of salt

For Serving

• 4–6 ripe fresh figs, quartered

• Fresh mint leaves (for garnish)

• Extra drizzle of honey (optional)

• Crusty bread or grilled flatbread

Instructions

1. Roast the Feta

1. Preheat the oven to 400°F (200°C).

2. Pat the feta dry and place it in a small baking dish or on parchment in a cast-iron skillet.

3. Drizzle with olive oil and honey, sprinkle with black pepper and lemon zest.

4. Roast for 15–20 minutes, or until the feta is soft and golden at the edges. Broil for 1–2 minutes at the end for a deeper caramelized top if desired.

2. Make the Hazelnut Gremolata

1. In a small bowl, mix the chopped hazelnuts, garlic, lemon zest, parsley, mint, olive oil, and a pinch of salt.

2. Stir well and let sit for 5–10 minutes to allow flavors to come together.

3. Assemble & Serve

1. Transfer the warm feta to a serving plate.

2. Scatter the quartered figs around the feta.

3. Spoon the hazelnut gremolata over the top and around the dish.

4. Garnish with fresh mint leaves and a light drizzle of honey, if desired.

5. Serve immediately with warm crusty bread or grilled flatbread.

Pro Tips

• For extra depth, add a few crushed pink peppercorns or a splash of aged balsamic.

• Swap hazelnuts for pistachios or walnuts for a different nutty twist.

• Works beautifully as part of a fall cheese board or elegant appetizer spread.