Whipped Feta Dip With Roasted Cherry Tomatoes & Kalamata Olives
Whipped Feta Dip With Roasted Cherry Tomatoes & Kalamata Olives
Rate this RecipeIngredients
- 400 g cherry tomatoes
- 1/2 cup kalamata olives pitted
- 1 tablespoon italian herbs dried
- sea salt & cracked black pepper
- 2 tablespoons extra virgin olive oil
- 1 garlic bulb whole
- 2 tablespoons parsley leaves finely chopped
- 200 g feta cheese
- 2 tablespoons cream cheese
- 1 tablespoon extra virgin olive oil
- 1 lemon zest & juice
- 2 teaspoons honey
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced).
- In a small baking dish, place the tomatoes, olives and italian herbs. Season well, drizzle over the olive oil and toss everything together. Cut the top end off the garlic bulb to expose the flesh and add this to the dish. Drizzle a little more olive oil on the garlic. Roast for 25 minutes, until the garlic cloves are soft and the tomatoes are soft and about to burst. Gently stir through the chopped parsley.400 g cherry tomatoes, 1/2 cup kalamata olives, 1 tablespoon italian herbs, 2 tablespoons extra virgin olive oil, 1 garlic bulb, 2 tablespoons parsley leaves
- For the whipped feta dip: Place the feta, cream cheese, olive oil and lemon zest and juice in a food processor. Squeeze in the garlic flesh from the roasted bulb, then blend until smooth. Add the honey, season well and blend once more.200 g feta cheese, 2 tablespoons cream cheese, 1 tablespoon extra virgin olive oil, 1 lemon, 2 teaspoons honey
- Dollop the whipped feta onto a shallow plate or board, then use the back of a spoon to spread the dip to the edges. Spoon the tomatoes and olives into the middle, piling them on top of each other. Drizzle over the juices.400 g cherry tomatoes, 1/2 cup kalamata olives
- Serve the dip with crusty bread or crackers.
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