Roasted Tomatoes with Whipped Feta and Herbs

Vegetarian, Gluten-Free 

I created this dish for a group of girlfriends one afternoon and they all went crazy for it…I’d go so far as to say that there was even a whole lot of double-dipping going on in between declarations that it was “dangerously good!” The roasted tomatoes come out of the oven naturally sweet and caramelised, and the whipped feta is so more-ish, you’d be forgiven for double-dipping your bread into the mix time and time again! Make the most of tomatoes being in season (and a great price!) with this vegetarian side-dish or pre-dinner platter enhancer. 

Ingredients:

700 grams of mixed-colour cherry tomatoes

1 teaspoon of balsamic vinegar

3 cloves of garlic, thinly sliced

4 fresh oregano sprigs

4 fresh oregano sprigs

1 ¼ cup of extra-virgin olive oil

Rock salt, to taste

350 g of goat feta cheese

2 tablespoons of sour cream

3 teaspoons of honey

1 loaf of ciabatta (or gluten free bread)

¼ cup of water 

Handful of fresh oregano and thyme leaves, to serve

Fresh cracked pepper, to serve

Directions:

1. Preheat the oven to 190°C. Add the cherry tomatoes, balsamic vinegar, sliced garlic, and fresh herbs to a large rimmed tray. Cover with 1 cup of the olive oil, season with a pinch of salt, and toss to combine. Roast for 40 minutes until the tomatoes are soft and caramelized.
2. In a food processor, combine the feta, remaining olive oil, sour cream, honey and water. Blend until smooth and creamy and then place in the refrigerator.
3. When the tomatoes are ready, grill or toast the bread until slightly charred and crisp.