Description
A delightful Mediterranean dish featuring slow-roasted cherry tomatoes paired with a smooth, creamy whipped feta cheese. Perfect as an appetizer or a light meal.
Ingredients
Scale
- 2 pints cherry tomatoes
- 4 cloves garlic, peeled and smashed
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 8 ounces feta cheese, crumbled
- 1/2 cup Greek yogurt
- 2 tablespoons lemon juice
- Fresh basil for garnish
Instructions
- Preheat oven to 300°F (150°C).
- In a baking dish, combine cherry tomatoes, garlic, olive oil, oregano, red pepper flakes, salt, and pepper. Toss to coat.
- Roast for 45-60 minutes, until tomatoes are soft and slightly caramelized. Let cool slightly.
- Meanwhile, in a food processor, combine feta cheese, Greek yogurt, and lemon juice. Blend until smooth and creamy.
- Spread the whipped feta on a serving plate.
- Spoon the confit tomatoes and garlic over the feta.
- Drizzle with some of the oil from the dish and garnish with fresh basil. Serve warm or at room temperature.
Notes
Can be stored in the refrigerator for up to 5 days. Reheat gently before serving, or serve cold.
Nutrition
- Calories: 220
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 8g
- Protein: 8g