Confit Tomatoes With Whipped Feta & Goat’s Cheese On Toast

SERVES: 6

PREP TIME: 10 minutes

COOK TIME: 8 minutes

INGREDIENTS

• ●     300g cherry tomatoes

  ●     10 cloves black garlic, smashed

  ●     A good glug of olive oil

  ●     2-3 tbsp Balsamic or red wine vinegar

  ●     5 cloves white garlic, peeled

  ●     100g feta cheese

  ●     100g soft goat’s cheese (outer rind removed)

  ●     1 heaped tbsp thick Greek yoghurt

  ●     1-2 tbsp olive oil (for whipping)

  ●     Salt & black pepper

  ●     3 slices sourdough, toasted

  ●     Baby basil

METHOD

1)    Preheat the oven to 170°C/150°C Fan. Place the cherry tomatoes in a small baking dish

2)    In a separate bowl whisk together the mashed black garlic, a good glug of olive oil, and balsamic vinegar. Pour over the tomatoes until nicely covered, tuck in the white garlic cloves and season with salt and pepper. You might need to add a bit more oil to cover the tomatoes.

3)    Bake for 45-55 minutes until the tomatoes are soft, blistered, and sitting in a rich, fragrant oil. They should hold their shape, but collapse easily when pressed.

4)    In a bowl, combine the feta, goat’s cheese, Greek yoghurt, olive oil, salt, and pepper. Whip vigorously by hand until smooth, fluffy, and spreadable.

5)    Toast the sourdough slices until crisp and golden.

6)    Spread generous dollops of whipped feta and goat’s cheese onto each slice. Spoon over the confit tomatoes, making sure to include some of the garlicky balsamic oil.

7)    Finish with cracked black pepper and serve warm with baby basil, and an extra drizzle of the confit oil.

Recipe by Lara Green

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