Ingredients
Scale
- 2 cups cherry tomatoes
- 1 head of garlic, halved crosswise
- 2+ dried chili peppers
- Several sprigs of thyme (or chives, parsley, or rosemary)
- Olive oil (enough to mostly cover the tomatoes)
- Salt, to taste
- 1 block of feta cheese
- Equal amount of Greek yogurt (roughly the same as the feta)
- 1 tablespoon honey
- Fresh dill, parsley, and chives (a handful each)
Instructions
- Make the Tomato Confit: Preheat oven to 300°F (150°C). In a deep oven-safe dish, add cherry tomatoes, the halved garlic head, dried chilies, herbs, and a sprinkle of salt. Pour enough olive oil to mostly cover the tomatoes. Bake for about 1½ hours until tomatoes are blistered and jammy. Let cool slightly.
- Prepare the Whipped Feta: In a food processor, combine feta cheese, Greek yogurt, honey, dill, parsley, chives, and a pinch of salt. Blend until smooth and fluffy. Chill until ready to serve.
- Assemble: Spread whipped feta on a serving plate. Spoon over the tomato confit with some of its flavorful oil. Serve with crusty bread, pita, or crackers for dipping.
Notes
- Use the leftover confit oil for salad dressings, pasta, or drizzling over roasted veggies.
- Store tomato confit in a sealed jar in the fridge for up to one week.
- Try adding a touch of lemon zest to the whipped feta for extra brightness.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Appetizer
- Method: Oven-Roasted
- Cuisine: Mediterranean
- Diet: Vegetarian