Entrée
Whipped Feta & Cherry Tomato Confit
1 hPour 6Nutri-Score C€€
C
1 h
1 hWhipped Feta & Cherry Tomato Confit
recette de
Yarin Danieli
@yarindanieli
17 recettes
30 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
cherry tomatoes (whole or halved)Fruits et légumes270 g
Dan-O's Cheesoning Seasoning (tablespoons, for the confit)Épices4 morceaux
extra virgin olive oil (for the confit)Épicerie60 ml
garlic (clove, sliced)Fruits et légumes1 morceau
feta cheeseProduits laitiers450 g- Greek yogurtProduits laitiers30 g
- garlic (cloves, optional)Fruits et légumes2 morceaux
- lemon zestFruits et légumes4 g
- lemon juiceFruits et légumes30 ml
- extra virgin olive oil (for the whipped feta)Épicerie15 ml
baguetteBoulangerie1 morceau- Dan-O's Cheesoning Seasoning (tablespoons, for the bread)Épices3 morceaux
- extra virgin olive oil (or unsalted butter, for the bread)Épicerie60 ml
fresh parsley (chopped, for garnish)Fruits et légumes10 g- fresh dill (for serving)Fruits et légumes5 g
basil leaves (for serving)Fruits et légumes5 g
par portion
Nutrition
401kcal
- Glucides
- 22 g
- Protéines
- 13 g
- Lipides
- 29 g
ce que vous utiliserez
Ustensiles
Four
Plat allant au four
Robot multifonction
Saladier
Pinceau de cuisine
pas à pas
Préparation
- Étape 1
Make the tomato confit
- Preheat the oven to 335°F.
- In an oven-safe dish, combine the cherry tomatoes, Cheesoning Seasoning, sliced garlic and olive oil.
- Mix well.
- Étape 2
Bake the confit
- Bake until the tomatoes are soft and slightly caramelized.
- Étape 3
Toast the baguette
- Increase the oven temperature to 350°F.
- Slice the baguette horizontally.
- Mix the olive oil with Cheesoning Seasoning in a small bowl, then brush the inner sides of the baguette with the mixture.
- Bake until golden and toasted.
- Étape 4
Make the whipped feta
- In a food processor, combine the feta cheese, garlic, lemon zest, lemon juice, Greek yogurt and olive oil.
- Blend until smooth and creamy.
- Étape 5
Assemble and serve
- Spread the whipped feta on a large plate.
- Top with the cherry tomato confit, fresh basil, dill and a drizzle of olive oil.
- Slice the baguette and serve warm.
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