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:
- 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.
- 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.
- When the tomatoes are ready, grill or toast the bread until slightly charred and crisp.
