I recently had dinner with a friend in Calgary at Ten Foot Henry, a vegetable forward restaurant that turns out delicious plates. We ordered this tomato dish because my friend had said it was one of her favourite items on the menu. Let me tell you, it did not disappoint. Warming up cherry tomatoes and pairing them with creamy briny feta and fresh bright herbs is soul satisfying fare. When the dish comes to the table you mix it all together and use grilled sourdough toast as the vehicle to get it into your mouth. Although I don’t know the exact recipe, I tried my best to re create it here. Don’t be tempted to add garlic or other ingredients, sometimes simple is best!
Serves 4
1/3 cup of double cream feta cheese
1/3 cup of full fat sour cream
1 tbsp olive oil
2 cups cherry tomatoes
1/4 tsp salt
2 tsp sherry vinegar (or red wine vinegar)
1 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
1/4 tsp freshly ground pepper
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Add the feta cheese to a bowl and mash it into a paste with a fork. Add the sour cream to the feta and whisk it together so you get a smooth cream. Place in the fridge.
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Place a medium pan over medium heat and add olive oil and warm the oil for about 30sec. Add the cherry tomatoes and cook, moving the tomatoes around occasionally for about 3min or until a couple start to split. Add salt and sherry vinegar and cook for another 1min.
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Pour the warmed tomatoes into a shallow bowl and top with the feta cream, pepper and fresh herbs.
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Serve warm with sourdough toast and a glass of wine.
Tip: If you can’t find a double cream feta use any feta. Just be sure to cream it as smoothly as possible.
For a printable version of this recipe click here.