Whipped Feta Dip With Roasted Cherry Tomatoes & Baby Kalamata Olives

Preheat oven to 200 degrees. In a small baking dish, add the cherry tomatoes, baby kalamata olives and dried Italian herbs. Season well and drizzle over the olive oil and sit everything together. Cut the top end off the garlic bulb to expose the flesh and add this to the dish. Drizzle over 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.

To a food processor, add the feta, cream cheese, lemon zest & juice and olive oil. Squeeze the garlic flesh from the garlic bulb that has been roasted. Blend until smooth. Then add the honey and season well with sea salt & pepper.

To a shallow bowl or plate, dollop on the whipped feta dip and use the back of a spoon to spread the dip to the edges of the dish. Spoon over the roasted tomato mix in the middle and pile them on top of each other, make sure you drizzle over the juices too.

Serve with crusty bread or crackers.