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Tomato Confit and Whipped Feta

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Tomato Confit and Whipped Feta is the perfect blend of savory, creamy, and aromatic flavors. Sweet, blistered cherry tomatoes cooked in olive oil and garlic are served over a fluffy, tangy whipped feta, creating an irresistible appetizer or spread. It’s simple, yet indulgent—ideal for serving with crusty bread, crackers, or fresh vegetables!

Ingredients

Scale

Tomato Confit:

  • Cherry tomatoes (enough to cover the bottom of your baking dish)
  • Olive oil (enough to submerge most of the tomatoes)
  • 2+ dried chili peppers
  • 1 head of garlic (sliced crosswise)
  • Salt (to taste)
  • Several sprigs of thyme (or any herb you prefer, like chives)

Whipped Feta:

  • 1 block of feta cheese
  • Equal amount of Greek yogurt (approx. 3 large scoops or to match the feta)
  • 1 tablespoon honey
  • A handful each of fresh dill, parsley, and chives (save some for garnish)
  • A large pinch of salt

 

Instructions

Tomato Confit

  1. Prepare the Tomatoes: Preheat your oven to 300°F. Place the cherry tomatoes in a deep, oven-safe dish, ensuring they cover the bottom. If using tomatoes on the vine, keep the vines intact for a more rustic presentation.
  2. Add Aromatics: Place the garlic head (cut side up), dried chili peppers, herbs, and a generous pinch of salt into the dish.
  3. Add Olive Oil: Pour enough olive oil to cover most of the tomatoes, leaving some tops exposed as they will cook down.
  4. Bake: Bake for 1.5 hours, until the tomatoes are soft, slightly blistered, and infused with the oil.
  5. Cool: Remove from the oven and let the confit cool before serving.

Whipped Feta

  1. Blend the Ingredients: In a food processor, combine the feta, Greek yogurt, honey, herbs, and salt. Blitz for at least 1 minute, scraping the sides occasionally, until the mixture becomes fluffy and smooth.
  2. Chill: Transfer the whipped feta to a bowl and refrigerate for at least 15 minutes to chill and firm up.

To Serve

  1. Spread the Whipped Feta: Spread the whipped feta onto a serving plate, creating a smooth base.
  2. Spoon the Tomato Confit: Spoon the tomato confit (with some of the infused oil) over the whipped feta.
  3. Garnish and Serve: Garnish with additional fresh herbs and serve with crusty bread, fresh crudités, or crackers for dipping. Enjoy!

Notes

  • Make-Ahead Tip: Both the tomato confit and whipped feta can be made ahead of time and refrigerated. Just allow the tomato confit to cool completely before storing.
  • Spice Level: Adjust the number of dried chili peppers to suit your preferred spice level. For a milder version, reduce the number of peppers or remove them completely.
  • Herb Variations: Feel free to experiment with different herbs like basil or oregano for the tomato confit to match your taste preferences.

Nutrition

Find it online: https://easyfoodflash.com/tomato-confit-and-whipped-feta/