Whipped Feta with Roasted Tomatoes
All I can say is yum!!! When you roast the tomatoes it brings out the natural sweetness in them and they are delicious. Served over the whipped feta is a simple appetizer that will feed a crowd. All you need is a crusty loaf of bread and a glass of wine. I can't wait for the cherry tomatoes to be ready from the garden because this recipe will be made several times.
bonCook tools used: Perforated Baking Sheet, Flexipat Rectangular Mold or Grande Round Mold, Heat Resistant Spatula, Santoku Chef Knife, FRENCH PANTRY Pep Rally, FRENCH PANTRY Sel Gris Salt
Ingredients
1 1/2 lbs cherry tomatoes
2 cloves garlic, very thinly sliced
4 fresh thyme sprigs
1 cup olive oil
FRENCH PANTRY Sel Gris Salt
12 oz crumbled feta cheese
1/4 cup + 2 tablespoons olive oil
1/4 cup water
1 loaf crusty bread
thyme & oregano leaves, to garnish
Pepper from FRENCH PANTRY Pep Rally Pepper Mill
Instructions
Preheat the oven to 375 degrees F. Place the Rectangular Flexipat on the Perforated Baking Sheet.
Add the cherry tomatoes, sliced garlic, and fresh herbs to the Flexipat. Cover with the olive oil, season with salt, and toss to combine. Roast for 35-40 minutes, or until the tomatoes are soft and caramelized.
In a food processor, combine the feta, olive oil, and water. Blend for a few minutes until smooth and creamy, scraping down the sides of the bowl as needed.
Spoon the feta cheese into a bowl. Add the roasted tomatoes over top, alon with a generous drizzle of the oil from the Flexipat. Top the tomatoes with a few thyne and oregano leaves, Sel Gris Salt, and freshly cracked black pepper. Serve the bread alongside.
** bon Tip - The roasted tomatoes can also be tossed with pasta for the sauce. Delicious!
