What better way to start a summer meal than with sweet, roasted tomatoes atop creamy, tangy, whipped feta? Top with rich olive oil, and scoop up this addictive dip with warm flatbread.
8 ounces (225g) good-quality feta cheese, cut into large chunks
⅓ cup full-fat plain Greek yogurt
Juice of ½ lemon
2 tablespoons good-quality olive oil, plus more for drizzling
Herbs of choice for garnish (I like mint or basil)
Maldon salt
Step by Step Instructions
Step 1
Preheat the oven to 300°F or 275°F convection (150°C or 135°C convection).
Step 2
Line a large sheet pan with parchment, and distribute the tomatoes and garlic evenly over the top. Drizzle generously with olive oil, and season with kosher salt and black pepper. Roast for 1-½ hours, depending on the size of your tomatoes, or until the tomatoes are ready to burst. Remove from the oven, and set aside.
Step 3
To a food processor, add the feta cheese, Greek yogurt, and 2 tablespoons olive oil, and process until smooth.
Step 4
Spread over a serving platter, and top with roasted tomatoes. Drizzle with olive oil. Sprinkle with maldon salt and garnish with herbs. Serve with warm flatbread.