Whipped Feta Bruschetta Dip

• total tid: 16 minutes

Ingredienser

Whipped Feta

400g (14 oz) Danish feta 125g (4.4 oz) cream cheese

1/2 tsp crushed garlic

Zest of 1 small lemon

2 tbsp olive oil

Warm Bruschetta Topping

350g (12.3 oz) heirloom tomatoes, larger ones halved

1/2 small onion, finely chopped

1/2 tsp crushed garlic

A handful of fresh basil leaves

Olive oil, for drizzling

2 tbsp balsamic vinegar (40ml / 2 tbsp + 2 tsp US)

To Finish

Balsamic glaze, for drizzling Extra small fresh basil leaves Warm or toasted sourdough

Fremgangsmåte

ROAST THE TOMATOES

Preheat your oven to 180°C (350°F).

Grab an oven-safe dish and give it a drizzle of olive oil. Throw in your heirloom tomatoes, finely chopped onion, crushed garlic and a handful of fresh basil leaves.

Add another splash of olive oil and pop into the oven for approximately 15 minutes, or until the tomatoes have softened and are starting to burst.

WHIP UP THE FETA

While the tomatoes are roasting, pop your Danish feta, cream cheese, crushed garlic and lemon zest into a food processor.

Whizz for about 1 minute until combined. Scrape down the sides, then, with the motor running, slowly drizzle in the olive oil.

Keep blending until you’ve got a beautifully smooth, thick and creamy whipped feta.

TIME TO ASSEMBLE

Spoon your whipped feta onto a large serving platter and spread it out.

Using the back of a teaspoon, create little dips and swirls across the surface. These are perfect for catching all those delicious tomato juices!

Take your warm bruschetta mixture out of the oven, add the balsamic vinegar and give everything a gentle stir.

Spoon the warm bruschetta mixture over your whipped feta, making sure you get all those gorgeous juices.

THE FINISHING TOUCHES

Drizzle generously with balsamic glaze and scatter over some extra small, fresh basil leaves.

Serve immediately with warm or toasted sourdough and get dipping!

Enjoy!