Cherry Tomato Confit with Creamy Whipped Feta
A delightful dish featuring roasted cherry tomatoes and creamy whipped feta, perfect for gatherings or indulgent evenings at home.
Servings 6 servings
Calories 200kcal
Ingredients
For the Cherry Tomato Confit
- 2 pints cherry tomatoes Choose ripe, high-quality tomatoes for the best flavor.
- ½ cup high-quality olive oil Fragrant and smooth oil enhances the dish's flavor.
- 2+ pieces dried chili peppers Adjust quantity based on desired heat level.
- 1 head garlic Cut crosswise for optimal flavor release.
- to taste Kosher salt To elevate the flavors.
- several sprigs fresh thyme For garnish and flavor enhancement.
For the Creamy Whipped Feta
- 1 block creamy feta cheese The main component of the whipped feta.
- equal amount cup Greek yogurt Adds creaminess and a slight tang.
- 1 tablespoon honey To sweeten the mixture.
- to taste fresh dill, parsley, and chives For garnish and flavor.
Instructions
Preparation
- Preheat your oven to 300°F (150°C).
- Arrange the cherry tomatoes in a deep, oven-safe dish in a single layer.
- Slice the head of garlic crosswise and place the halves among the tomatoes. Add the dried chili peppers and sprinkle with kosher salt.
- Drizzle the olive oil over the tomatoes until they’re mostly submerged.
Cooking
- Bake in the preheated oven for 1.5 hours until the tomatoes soften and begin to caramelize.
- Allow the confit to cool slightly.
For the Whipped Feta
- In a food processor, combine the creamy feta, Greek yogurt, honey, and herbs. Blend until fluffy and creamy.
- Chill the whipped feta in the refrigerator before serving.
Serving
- Spread a layer of whipped feta on a plate, top with the warmed tomato confit, and drizzle with the remaining oil.
Notes
Ensure tomatoes are of high quality. Avoid overcrowding the pan for even roasting.