02/02/2022
Roast Tomato and Whipped Feta Bruschetta
Broos-ket-ta is how you say it, not Brosh-etta... that's all you need to remember here. Oh, and choose sweet cherry tomatoes for the best flavour.
Serves:
6
Prep Time: 15 minutes
Cooking Time: 40 minutes
Ingredients
- 2 punnets cherry tomatoes, on the vine
- extra virgin olive oil, as needed
- sea salt and pepper, to taste
- 12 slices ciabatta or crusty bread
- 1-2 cloves garlic, peeled
- 2 tablespoons toasted pine nuts
- fresh basil leaves, for garnish
- WHIPPED FETA
- 200g feta cheese
- 3/4 cup cream
Method
- Place cherry tomatoes on an oven tray, drizzle with oil, sprinkle with salt and slow roast at 150°C for 30-40 minutes until shrivelled.
- Brush bread slices with oil and chargrill or grill on both sides until toasted. Rub the surface of the toasted bread with the garlic cloves.
- Spread with Whipped Feta, top with cherry tomatoes and pine nuts. Drizzle with olive oil and sprinkle with basil leaves and pepper.
- To make the Whipped Feta, blend feta and cream together in a small blender until whipped. The texture will be slightly grainy. Refrigerate to firm up until required.
- VARIATION Use roasted capsicum instead of the slow-roasted tomatoes or use cream cheese or ricotta in place of feta.
Tips
- TIPS Slow-roasted tomatoes will keep refrigerated for 2 days. Whipped Feta can be made up to 1 week in advance.
- STYLING Flutter basil leaves from a height to garnish the dish.
- DRINK MATCH Sparkling rosé or Italian pilsner.
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