Whipped Feta with Balsamic Roasted Tomatoes

rich and creamy

This dish is so good that you might argue over to gets to lick the plate clean (I won). I highly recommend serving this for brunch, next to herb omelettes, a green bean and almond salad and small side dishes of olives and pickles. And needless to say: olive oil drizzled and toasted sourdough bread.

Servings: 4

Total time: 40 min

For balsamic tomatoes

instructions

400g colourful cherry tomatoes

100g dried tomatoes in oil

drizzle of balsamic glaze 

sea salt

1/4 organic lemon, freshly grated

for the whipped feta

200g feta

30ml extra virgin olive oil plus more to drizzle

50g Greek yoghurt

fresh black pepper

To serve

a few slices of toasted sourdough

1. Preheat the oven to 180°C. Wash and half the tomatoes, roughly chop the dried tomatoes, then toss them in an ovenproof baking dish along with a drizzle of balsamic glaze, a few generous pinches of sea salt and about 2 tbsp of oil from the dried tomato jar. Roast for 30 minutes, then allow to cool slightly.

2. Combine the feta, olive oil, yoghurt and pepper in a food processor and blend until creamy, scraping down the sides every now and then to catch all the precious crumbs of feta. With a spatula, transfer the whipped feta onto a serving plate or shallow bowl, spreading it evenly.

3. Serve the tomatoes on top of the feta and finish the dish with some freshly grated lemon zest, another round of cracked black pepper and one last drizzle of olive oil.

   Serve with toasted sourdough bread, a must for a dish as creamy and dippable as this one. Enjoy!