Kalamata Olive and Feta Stuffed Figs with Mastiha Glaze

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. 2

   Wash and gently pat dry the fresh figs. Using a small knife, carefully slice off the very tip of each fig and then cut a cross from the top about two-thirds of the way down, creating four "petals" that can be gently opened.

   ~10 min
3. 3

   Pit the Kalamata olives if they are not already pitted, and roughly chop them. Crumble the feta cheese into a small bowl.

   ~5 min
4. 4

   In the bowl with the feta, add the chopped olives, chopped fresh oregano, and black pepper. Mix gently to combine.

   ~2 min
5. 5

   Carefully spoon the feta and olive mixture into the opened figs, gently pressing it down.

   ~8 min
6. 6

   Arrange the stuffed figs on the prepared baking sheet.

   ~1 min
7. 7

   Bake for 15-20 minutes, or until the figs are softened and slightly caramelized, and the feta is beginning to melt.

   ~20 min
8. 8

   While the figs are baking, prepare the mastiha glaze. In a small bowl, combine the honey, lemon juice, and mastiha tears. Stir until the mastiha tears begin to dissolve. If the mastiha is difficult to dissolve, gently warm the mixture for a few seconds in the microwave or over very low heat, being careful not to boil.

   ~5 min
9. 9

   Once the figs are baked, remove them from the oven. Drizzle the mastiha glaze generously over each stuffed fig.

   ~1 min
10. 10

    Serve warm.