Confit Tomatoes with Whipped Feta on Sourdough
I was inspired to make this by one of my favourite dishes at a restaurant here in Calgary called 10 Foot Henry. This is a beautiful and fresh appetizer that is great for entertaining.
Confit Tomatoes with Whipped Feta on Sourdough
Prep time: 15 minutes
Cook time: 2 hours
Total time: 2 hours, 15 minutes
Yield: 6 servings
INGREDIENTS
For the Confit Tomatoes
1 lb cocktail tomatoes
¼ cup olive oil
3 cloves garlic, halved
Sprinkle granulated sugar
1 bay leaf, crumbled
Salt and pepper to taste
For the Whipped Feta
8oz feta cheese
4oz cream cheese
1 tbsp olive oil
1 tsp lemon juice
Toasted sourdough bread for serving
DIRECTIONS
Pre-heat oven to 250F. Place all ingredients “for the confit tomatoes” in a square baking dish. Cook for approximately 2 hours.
Place feta and cream cheese in a food processor and blend until smooth, stopping and scraping down the sides often. Add in garlic, lemon juice and olive oil and continue to blend until light and creamy.
Transfer whipped feta into a bowl and place slightly cooled confit tomatoes over top, serving with toasted sourdough bread on the side. Feel free to assemble this for your guests instead if serving at a cocktail style party. Simply use crostini instead of sourdough toast, spread with the whipped feta and a top with one of the confit tomatoes.