Starter
Whipped Feta & Cherry Tomato Confit
1 hServes 6Nutri-Score C€€
C
1 h
1 hWhipped Feta & Cherry Tomato Confit
what you need
Ingredients
cherry tomatoes (whole or halved)Produce270 g
Dan-O's Cheesoning Seasoning (tablespoons, for the confit)Spices4 pieces
extra virgin olive oil (for the confit)Pantry60 ml
garlic (clove, sliced)Produce1 piece
feta cheeseDairy450 g- Greek yogurtDairy30 g
- garlic (cloves, optional)Produce2 pieces
- lemon zestProduce4 g
- lemon juiceProduce30 ml
- extra virgin olive oil (for the whipped feta)Pantry15 ml
baguetteBakery1 piece- Dan-O's Cheesoning Seasoning (tablespoons, for the bread)Spices3 pieces
- extra virgin olive oil (or unsalted butter, for the bread)Pantry60 ml
fresh parsley (chopped, for garnish)Produce10 g- fresh dill (for serving)Produce5 g
basil leaves (for serving)Produce5 g
per serving
Nutrition
401kcal
- Carbs
- 22 g
- Proteins
- 13 g
- Fat
- 29 g
what you’ll use
Tools
Oven
Baking dish
Food processor
Mixing bowl
Pastry brush
step by step
Method
- Step 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.
- Step 2
Bake the confit
- Bake until the tomatoes are soft and slightly caramelized.
- Step 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.
- Step 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.
- Step 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.
most cooked first