Seared Balsamic Figs with Whipped Feta Dip

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Difficulty:

The perfect summer appetizer, lunch, or breakfast (serve eggs on the side). Scale up or down depending on the occasion. Store finished figs and whipped feta separate if preparing ahead of serving. You could do this 24 hours in advance, but bring figs to room temperature before you put it all together for best flavor and texture.

Wash figs and slice them in half. Add to a bowl with balsamic vinegar, 3 Tbsp. olive oil, and sea salt. Set aside on the counter to marinate.

Add feta cheese and Greek yogurt to a food processor. While running, stream in 2 Tbsp. olive oil and hot honey. Process until smooth and fluffy. Set in the fridge while you finish the figs.

Heat a skillet over medium-high heat. When very hot, add figs in a single layer, open side down. Cook for 2-3 minutes, until the edges are charred and the middle is soft. Transfer to a bowl to cool.

In the meantime, slice your bread for serving.

Prepare to serve. Spread whipped feta dip in the bottom of the serving bowl. Place figs all around, open side up. Drizzle with olive oil, hot honey, black pepper, chile flakes, and a little more sea salt. Arrange bread slices all around. Serve immediately and enjoy.