Whipped Feta with Roasted Tomatoes
A sweet, salty and satisfying dish, perfect for spring with fresh homegrown herbs.
660g of Cherry Tomatoes
2 Cloves of Garlic
6 Sprigs of Fresh Thyme
1 Tbsp of Dried Oregano
200g of Feta
1 Tbsp of Cream Cheese
1 Small Loaf of Crusty Bread
Preheat the oven to 200°C.
Roughly chop the garlic and add it to a baking dish along with the cherry tomatoes, 4 sprigs of thyme and oregano. The remaining thyme will be used to garnish. Cover with 125ml of olive oil and season with a good pinch of salt and pepper. Toss to combine. Roast for 25-30 minutes until the tomatoes are soft and caramelised.
Meanwhile, add the feta, cream cheese, 2 tbsp of olive oil and 3 tbsp of water to a food processor and blend until smooth and creamy.
Grill or toast your bread and serve it alongside the whipped feta and roasted tomatoes. Drizzle the juices from the pan over the top and season with an extra pinch of black pepper and the leftover thyme.