Whipped feta with roasted tomatoes and garlic

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

250 gms – Ripe mixed cherry tomatoes

2 cloves of garlic finely sliced

3 4 small sprigs of thyme

3 Tbsp Babylonstoren Extra Virgin Coratina Olive oil

1 Tbs Balsamic vinegar (optional)

200 gms Crumbly feta

¼ cup + 2 Tbsp full fat cream cheese

Zest from ½ a lemon

2 Tbs Babylonstoren Extra Virgin Coratina Olive oil

A drizzle of honey

A small handful of small fresh basil leaves or shredded larger basil

Griddle fried ciabatta with olive oil

Salt & Pepper

Directions

Both the roast tomatoes and the whipped feta can be made in advance and plated just before serving.

Preheat the oven to 180C/350F.

In a small baking dish add the tomatoes, sliced garlic, and thyme. Drizzle over the olive oil and balsamic vinegar and toss to combine. Place the tomatoes on top of the garlic slices so they don’t burn. Season with salt and pepper. Roast for 30 minutes until blistered and starting to burst. Remove the tray from the oven and take out the thyme stalks. Set aside to cool to room temperature.

To make the whipped feta, add the feta, cream cheese, lemon zest and olive oil to a bowl of a small food processor or power blender and whizz for 3 – 4 minutes until smooth. The length of time this takes will depend on the appliance.

To plate up, spread the whipped feta over the base of a flat serving plate (about the size of a fish plate). Swirl to make grooves over the surface. Spoon over the roasted tomato, and garlic and any olive oil in the pan.

Drizzle lightly with honey and scatter over the fresh basil and season with a sprinkle of sea salt and pepper.

To make griddle fried ciabatta, brush slices of bread with olive oil and fry in a griddle pan until golden on both sides.