Roasted tomatoes with whipped feta and fresh herbs

Sometime last year I went to Ten Foot Henry for the first time to have a few snacks with my girlfriend and  we both immediately chose the tomato dish.  I love tomatoes (except on burgers and pizza – that’s not cool), I love them on their own with salt and pepper, I love old school ghetto tomato sandwiches (you know tomatoes, toast, mayonnaise and salt and pepper), sundries tomatoes in pasta, you name it – I’m in.

Now, as much as I love some of the dishes at Ten Foot Henry – I simply can’t afford to eat out every night, and I don’t want to.  So, I decided I would try to recreate this dish at home.  I’ve tried it a few different times a few different ways and I’ve finally settled on the perfect recipe (because I have no idea what the real recipe is).

And remember – this recipe is really throwing items together, so if you love cheese and you want more cheese – add more cheese.  If you hate dill, take it out.  Use the recipe as a guideline to make it your own.

YIELD – 2 to 4 servings (as a snack)

INGREDIENTS

  • 20-24 cherry tomatoes ( I use a blend of tomatoes from the PC (President’s Choice) Variety Pack) and I usually throw one or two big ones in there
  • 1-2 tbsp. extra virgin olive oil (to coat tomatoes) + drizzle for bread
  • small bunch of parsley, 3-4 basil leaves, and a small bunch of dill (approx. 1/3 cup of roughly torn herbs)
  • salt and pepper (to taste)
  • 3/4 cup of feta cheese (I use Skotidakis feta cheese – which is a blend of cows and goats milk, as I find it to be silkier and saltier which fits perfectly with this recipe)
  • 1/3 cup of full fat sour cream
  • Sourdough bread

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DIRECTIONS

  1. preheat oven to 350F
  2. toss tomatoes in a bowl with olive oil and salt and pepper, lay onto a cookie sheet lined with parchment paper and roast own oven at 350 for approximately 10-12 min. or until tomatoes begin to blister
  3. in the meantime, combine feta, sour cream, herbs, and pepper in a small bowl and use a hand blender to mix together until herbs and feta are broken down a bit.  If you want it to be creamier add a little more sour cream.  I personally like a few chunks of feta in mine.  Add salt to taste – just taste it first as the feta can add a lot of salt already. Pour into one half of a serving bowl and set aside
  4. once tomatoes are done, pour into the other half of the spring bowl with the cheese mixture, tear off fresh herbs and place on top if you’d like as a garnish
  5. turn the oven to broil, slice the sourdough bread and drizzle with olive oil, salt and pepper. Broil on one side until starting to crisp than flip and do the same to the other side.  Put slices of bread on a plate with a spoon for your tomato/cheese mix and spread over top

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This recipe is so easy, I promise it will become a go-to snack for you.

Plus if you want to get a little adventurous, you can change the herb mixture, you can add a poached egg overtop for breakfast, crumble some Italian sausage into it, pour it over a grilled chicken breast, or get crazy adventurous and stuff it into mushrooms or prosciutto cups (which I will show you how to make soon enough).

Hope you enjoy it!

Till the next recipe,

 

Kristen xo

 

 

 

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