Quick Whipped Feta Dip & Roasted Tomatoes
It's the savoury cold dish for summer drinks with friends in the garden!
Equipment
- Blender
- Duralex Clear Stacking Bowls
- Ramen Bowl
- Spatula
Ingredients
For the Whipped Feta Dip
- 400 g fresh feta cheese
- 100 ml olive oil
- 100 ml icy cold water
- ½ tsp ground black pepper
For the Roasted Tomatoes
- 6-8 tomatoes on the vine
- olive oil
- 2-4 cloves of garlic
- 1 tsp italian herbs
- 1 tsp chilli flakes
Instructions
- Grab your immersion blender (or normal blender, whatever works) and add to the glass the crumbled feta, the olive oil, water and pepper and blend until creamy. Cover with cling film and place it in the fridge as we prepare the tomatoes.
- In a big tray, place the tomatoes and drizzle them with enough olive oil, then peel and slice the garlic thinly, add the salt, chilli flakes and Italian herbs and roast for 30 minutes.
- Once the tomatoes are ready, grab the whipped feta and put in a plate, then place the tomatoes and drizzle with the olive oil from the tomatoes.
- Sprinkle some extra pepper and chilli flakes and serve with toasted crusty bread.
Notes
You can replace big tomatoes with cherry tomatoes instead, reduce the cooking time according to their size.
Italian herbs can be replaced by a mix of oregano & rosemary too - possibly fresh. Basil would also work well.