Whipped Feta with Slow Roasted Cherry Tomatoes

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

Whipped Feta with Slow Roasted Cherry Tomatoes

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

Whipped Feta with Slow Roasted Cherry Tomatoes

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

Ingredients

Ingredients

Tomatoes

  • 2 cups cherry tomatoes (500 mL)
  • 1/2 cup canola oil (125 mL)
  • 2 cloves garlic, sliced (2)
  • 12 sprigs of fresh thyme (12)
  • 2 bay leaves (2)
  • 10 whole black peppercorns (10)
  • 1/4 tsp salt (1 mL)

Whipped Feta

  • 1 container (200g) feta cheese, drained
  • 1/4 cup sour cream (60 mL)
  • 2 Tbsp canola oil (30 mL)
  • 1 small clove garlic (1)
  • 1 Tbsp lemon juice (15 mL)
  • 2 tsp lemon zest (10 mL)
  • 1/2 tsp hot sauce (2 mL)

Garnish (optional)

  • 2 Tbsp coarsely chopped parsley (30 mL)
  • 1 tsp fresh cracked black pepper (5 mL)

 

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 1/2 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 hr 15 min, 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 Tbsp (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.

Notes

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.