Whipped Feta with Roasted Tomatoes
INGREDIENTS:
For 4 servings
Whipped Feta:
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200 g Greek yogurt (or natural skyr,)
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300 g of feta cheese, e.g. PUCK feta
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1 tbsp. liquid honey or maple syrup
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The finely chopped peel of 1 lemon
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Season with lemon juice and pepper
Baked tomatoes
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300g mixed coloured cherry tomatoes
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2 cloves garlic, minced
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Good amount of olive oil to generously coat the tomatoes
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6 basil leaves, roughly chopped
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Seasoned with sea salt and cracked black pepper
DIRECTIONS:
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For the feta dip: Blend all the ingredients together until combined, soft and creamy. NOTE: don’t over process as the mixture will become to watery. Pour the dip into a bowl and refrigerate until serving.
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Baked tomatoes: Preheat the oven to 200 degrees (C). Put the tomatoes in a dish and add olive oil, garlic, basil, sea salt and pepper and mix well. Bake the tomatoes for approx. 30 minutes until the tomatoes are "wrinkled". Let the tomatoes cool.
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Place the tomatoes, with juice, on the whipped feta and serve immediately. Decorate if necessary with more basil. Enjoy!
