Honey Roasted Cherry Tomatoes On Whipped Feta

Honey-Roasted Cherry Tomatoes On Whipped Feta

Roasting tomatoes in honey brings out their natural sweetness, especially when paired with tangy, whipped feta. Served with toasted sourdough, it’s an impressive appetizer that belies its simple preparation.
Ingredients:                                                                                             1/2 cup (125 mL) Greek feta

1/4 cup (60 mL) cream cheese

3 tbsp (45 mL) extra virgin olive oil, divided, plus more for bread

1 tbsp (15 mL) lemon juice

1 tsp (5 mL) lemon zest

2 tbsp (30 mL) amber honey, such as wildflower or clover

2 garlic cloves, thinly sliced

3 cups (750 mL) cherry tomatoes

1/4 tsp (1 mL) fine sea salt

6 slices sourdough bread,

1/2 inch (1 cm) thick

Freshly ground black pepper and sumac to taste

1/4 cup (60 mL) loosely packed torn parsley

Directions:                                                                                 Combine feta, cream cheese, 2 tbsp (30 mL) oil, lemon juice and zest in bowl of a food processor. Process until smooth, 1 to 2 minutes. Spread onto a large plate.

Arrange rack in top third of oven. Preheat oven to broil.

Combine honey, remaining 1 tbsp (15 mL) oil and garlic in a medium-size oven-proof skillet. Broil until garlic is golden-brown, about 2 minutes. Carefully remove from oven. Stir in tomatoes and salt. Broil, stirring halfway through, until tomatoes are blistered and charred, 10 to 12 minutes.

Using a slotted spoon, transfer tomatoes onto whipped feta. Place cooking liquid over medium-high heat. Reduce until thick enough to coat back of spoon, 3 to 5 minutes. Remove from heat.               

Arrange bread in a single layer on a large baking sheet. Drizzle both sides with oil. Broil, watching closely, until golden-brown and slightly charred, 1 to 2 minutes per side. Let cool slightly, then tear in half.

To serve, drizzle about 1 tbsp (15 mL) reduced sauce over tomatoes, saving rest for another use. Sprinkle with pepper and sumac. Garnish with parsley. Serve with charred bread.   Serves 4 to 6