Easy Feta Dip with Roasted Tomatoes
Munch on toast and feta cheese dip with roasted tomatoes, and you'll be instantly transported to Greece, to turquoise waters, soft sandy beaches, and spectacular sunsets.
Ingredients
- 200 g feta cheese
- 200 g cherry tomatoes
- 100 g olives
- 2 sprigs of rosemary
- salt to taste
- pepper to taste
- 3-4 tbsp olive oil
- 1-2 tsp honey
- cold water (enough to achieve the desired consistency)
- slices of toast (or baguette)
- 1 clove of garlic cut in half, to rub on the toast
Instructions
- Place the cherry tomatoes and olives in a cast iron pan, and drizzle with olive oil. Top with the rosemary sprigs and season with salt.
- Place in the oven at 180° C/356° F for 15-20 minutes or until softened. While the cherry tomatoes roast, prepare the feta cheese dip.
- Crumble the feta cheese into a blender and add the olive oil, honey, and some cold water. Blend until smooth and add more cold water if necessary.
- Grill or toast your bread/baguette slices until golden. Rub the toast with the garlic and serve with the feta cheese dip, roasted tomatoes, and olives!
- Or make crostini as follows:
- Spread the dip over the toasted baguette, top with two or three ripe tomatoes, olives and a few green leaves (coriander goes well with this combination).
Notes
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