Feta and tomatoes are a match made in heaven. This ultra-creamy whipped feta dip and roasted tomatoes burst with flavour and has become my new favourite appetiser to prepare. So far it’s been a hit amongst my guests. It is very easy to make but it takes a little bit of time since I like my tomatoes roasted well in the oven.
PREP TIME 15 MIN. COOK TIME 1-1,5H
INGREDIENTS
- 200 g feta
- 300-350 g plain Greek yogurt
- 2 tsp honey
- salt and pepper
- 400-500 g ripe cherry or piccadilly tomatoes, red and yellow
- extra virgin olive oil
- 2-3 garlic cloves, crushed
- dried oregano
- 1 tsp sugar
- lemon zest, lemon juice
- fresh basil leaves
- Preheat the oven to 160° C
- Wash the tomatoes, pat dry and cut in two. Place them cut side up onto a large baking tray on top of parchment paper.
- Sprinkle with salt, pepper, crushed garlic, oregano and sugar and drizzle with olive oil. Cook for 30-40 min. Increase the oven to 200° C and cook for another 15-20 min. Let the tomatoes cool.
- Meanwhile prepare the feta dip. Blend the feta with yogurt, honey, salt and pepper, 2-3 Tbls of oil and a little bit of lemon juice. No need to blend until completely smooth. Taste and adjust if need be.
- Transfer the whipped feta to a serving dish. Top with the roasted tomatoes and garnish with a little bit of lemon zest and fresh basil leaves. Serve with crostini, pita bred or any kind f crackers.
BUON APPETITO!