Pan Fried Feta with Brown Butter Sage, Figs, & Hazelnuts
Pan Fried Feta with Brown Butter Sage, Figs, & Hazelnuts. Thanksgiving appetizer anyone?! Cheese on thanksgiving for appetizers is a must, but what about taking it to the next level with crispy fried feta?! Topped with brown butter sage, thyme, figs, and hazelnuts. Then drizzled with a peppered honey…you guys this one is SO good. Serve alongside crusty bread or crackers and this is the perfect autumn appetizer !! Happy Friday guys !!
Friday appetizers are feeling festive tonight !! Thanksgiving is so so soon, so we’re squeezing in as many thanksgiving sides, mains, appetizers, you name it, as we can. This one is super easy, but it is so good. It will definitely be the star of just about any holiday cheese board because it’s so delicious and it’s also so pretty.
You can pretty much pair any seasonal fruit or nut with this crispy block of feta. But tonight I am going with fresh figs and hazelnuts. I cooked them in brown butter with plenty of herbs and finally served this appetizer drizzled with peppered honey.
There are so many delicious sweet and savory flavors going on in this dish, and I promise you, your guests are going to LOVE it. Serve it alongside some crusty bread or crackers, and this is literally the perfect appetizer for the holiday season…or just any old night !!
Happy Friday guys…hope you all have a great weekend !!
Ingredients
1 (8 - 10 ounce) feta block
1 egg; beaten
1/2 cup Panko breadcrumbs
1/4 cup olive oil
4 tablespoons butter
4 - 6 fresh figs; quartered
1/3 cup chopped hazelnuts
10 - 12 fresh sage leaves
1 tablespoon fresh thyme leaves
1/4 cup honey
1 teaspoon fresh cracked black pepper
crackers or bread for serving
Directions
Whisk the egg in shallow bowl. Dip the feta through the egg and dredge in the Panko. In a medium skillet, heat the olive oil. Add the feta and fry for 2 - 3 minutes on each side until golden. Transfer to a serving plate.
In a separate skillet, heat the butter until it browns and smells nutty. Add the figs, hazelnuts, sage leaves, and thyme. Cook until sage leaves have crisped and hazelnuts are toasted. Transfer to the serving plate with the feta and drizzle the brown butter over top.
In a small bowl, add the honey and pepper. Stir to combine. Drizzle peppered honey over the feta and serve with crackers or bread.
