Whipped Feta with Slow Roasted Cherry Tomatoes

Clock Icon 1 hour 30 minutes |
Servings: 8 |
Prep: 15 minutes |
Cook: 1 hour 15 minutes

Ingredients

Tomatoes
  • 2 cups (500 mL) cherry tomatoes
  • ½ cup (125 mL) canola oil
  • 2 cloves garlic, sliced
  • 12 sprigs of fresh thyme
  • 2 bay leaves
  • 10 whole black peppercorns
  • ¼ tsp (1 mL) salt
Whipped Feta
  • 1 - 7 oz (200g) container  feta cheese, drained
  • ¼ cup (50 mL) sour cream
  • 2 Tbsp (30 mL) canola oil
  • 1 small clove garlic
  • 1 Tbsp (15 mL) lemon juice
  • 2 tsp (10 mL) lemon zest
  • ½ tsp (2 mL) hot sauce
Garnish (optional)
  • 2 Tbsp (30 mL) coarsely chopped parsley
  • 1 tsp (5 mL) fresh cracked black pepper
 

Method

  1. Preheat oven to 275ºF (140°C).
  2. In 8”x 8” (20 x 20 cm) pan or casserole dish, add tomatoes.
  3. In a small bowl, mix ½ cup (125 mL) canola oil, sliced garlic, thyme, bay leaves, whole peppercorns and salt. Pour over the tomatoes and toss gently to coat.
  4. Roast for 1 hour 15 minutes or until tomato skins begin to shrivel. Remove from oven and let cool in the pan.
  5. Meanwhile, in a food processor, pulse the feta into small pieces. Add sour cream, 2 Tablespoons (30 mL) canola oil, 1 clove garlic, lemon juice and zest and hot sauce. Purée until smooth.
  6. When ready to serve, add whipped feta to a serving dish. With a slotted spoon, remove tomatoes and roasted garlic from the oil and arrange on top of the whipped feta.
  7. Garnish with parsley and fresh cracked pepper.

Tips

Refrigerate your leftover oil and use within 2-3 days as a marinade for chicken,  or try it in a homemade salad dressing.

The tomatoes should stay in the marinade until serving to gather max flavour!

Replace fresh thyme with 1/2 tsp dried.

Similar recipes

Why cook with canola oil?

Canola is helping people eat healthier as a versatile and affordable cooking oil used in kitchens around the world.