Mediterranean Baked Feta with Pistachios & Dates

This warm, flavor-packed appetizer is as effortless as it is impressive. Creamy feta bakes until soft and lightly golden, then gets topped with a rich mix of chopped pistachios and sweet Medjool dates. A touch of honey adds shine, while a generous drizzle of Mediterranean balsamic brings deep, velvety sweetness with a hint of tang.

The result is a beautiful balance of salty, sweet, creamy, and crunchy in every bite. Serve straight from the oven with toasted baguette, crostini, or warm pita—it’s simple, elegant, and always the first to disappear.

Mediterranean Balsamic Vinegar

Field Blend Extra Virgin Olive Oil

Ingredients

1 block feta (7–8 oz), drained
2–3 tbsp Field Blend Extra Virgin Olive Oil
¼ cup chopped pistachios
¼ cup chopped Medjool dates (pitted)
1 tsp honey 
2–3 tbsp Mediterranean Balsamic Vinegar
Cracked black pepper
Optional: pinch of red pepper flakes or fresh thyme leaves
Toasted baguette slices, crostini, or pita for serving

Preparation

Prep and bake the feta

1. Heat oven to 375°F.
2. Place the feta block in a small oven-safe dish.
   Drizzle with 1–2 tbsp Field blend EVOO and a light sprinkle of black pepper.
3. Bake 15–20 minutes, until the edges are lightly golden and the cheese is soft and warm in the center.

Make the topping

1. While feta bakes, toss pistachios and dates in a small bowl.
2. If you want extra gloss and sweetness, stir in the honey.
3. Finish with Mediterranean Balsamic Vinegar.
4. Remove feta from the oven and immediately spoon the pistachio–date mixture over the top.
5. Drizzle generously with Mediterranean Balsamic and a little more EVOO.
6. Add red pepper flakes or thyme if using.

Serve

Bring to the table warm with a toasted baguette or pita for scooping.
For guests, you can lightly cut into the feta so it starts to ooze under the topping.