Whipped Feta & Roasted Tomatoes
Serves 4
Directions
- 1Slice the baguette into pieces.
- 2Lightly brush both sides of the sliced baguette with oil and toast 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 mixture is smooth and creamy. 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.
- 6Preheat the oven to 180C/350F.
- 7In a small baking dish, whisk together extra virgin olive oil, red wine vinegar, finely diced garlic, fresh thyme leaves, salt, and black pepper.
- 8Toss in the cherry tomatoes and 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.
- 9Spoon the roasted tomatoes over the feta, then drizzle over any excess juice.
Ingredients
- 1 small Baguette
- 200 g Feta
- 100 g Cream Cheese
- 1.5 tbsp Extra Virgin Olive Oil
- 1 tsp Honey
- 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
Equipment
grill panfood processorplatebaking dishwhisk
Tips
- Do not over-whip the feta because it can start to get runny.
- Halve some of the larger tomatoes to leak out more juices, which is awesome for drizzling over at the end.
- Cooking timings for tomatoes will vary slightly; keep an eye on them until they are nice and juicy but still hold their shape.