Whipped Feta with Blistered Herbed Tomatoes
250g double cream feta
125g cream cheese
2 tbsp plain yogurt
2 tbsp olive oil, divided
250g cherry tomatoes
¼ tsp salt
2 tbsp red wine vinegar
2 tbsp sliced fresh chives
1 tbsp minced fresh parsley
1 tbsp minced fresh dill
½ tsp freshly ground pepper
Sourdough toast or crackers for serving.
- Add the feta, cream cheese and yogurt to a food processor fitted with the multi-purpose blade. Process until everything is smooth and creamy.
- Heat a medium skillet over medium heat and add the olive oil. Once the oil is shimmering add the tomatoes and cook, stirring often, until they are blistered and beginning to split.
- Add the red wine vinegar and salt and cook for another 30sec. until most of the vinegar has evaporated. Remove from the heat.
- Scoop the feta mixture out on to a serving platter and tip the warm tomatoes over the top. Scatter chives, parsley, dill and ground pepper over the tomatoes. Serve immediately with sourdough toast or crackers.
Tip: The creamy feta can be made up to 3 days in advance.
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