WHIPPED FETA & ROASTED TOMATOES
Serves 4
Directions
- 1Slice the baguette.
- 2Lightly brush both sides of the sliced baguette with olive oil and toast them in a scorching hot dry pan until crisp.
- 3Add feta, cream cheese, extra virgin olive oil, and honey to a food processor.
- 4Pulse until the feta mixture is smooth and creamy. You can add a dash more oil to thin it out if needed.
- 5Spread the whipped feta over a suitably-sized serving dish, making sure there's a large dip in the middle.
- 6In a small baking dish, whisk together the extra virgin olive oil, red wine vinegar, finely diced garlic, fresh thyme leaves, salt, and black pepper.
- 7Toss in the cherry tomatoes then roast for 12-15 minutes, or until they begin to wilt/burst with the juice starting to leak out. Let them cool for a few minutes before adding to the feta.
- 8Spoon over the roasted tomatoes and drizzle over any excess juice onto the whipped feta.
- 9Serve with the toasted baguette.
Ingredients
- 300 g Cherry Tomatoes
- 1.5 tbsp Extra Virgin Olive Oil
- 0.5 tbsp Red Wine Vinegar
- 2 cloves Garlic
- 1 tsp Fresh Thyme Leaves
- 0.25 tsp Salt
- 0.125 tsp Black Pepper
- 200 g full-fat Greek Feta
- 100 g full-fat Cream Cheese
- 1.5 tbsp Extra Virgin Olive Oil
- 1 tsp Honey
- 1 small Baguette
- as needed Extra Virgin Olive Oil
Equipment
grill panfood processorbaking dishwhiskserving dish
Tips
- Do not over-whip the feta because it can start to get runny.
- Halve some of the larger tomatoes so they will leak out their juices more easily.
- Cooking timings will vary slightly so just keep an eye on them. You want them nice and juicy, but they should still be able to hold their shape.