Tomato-Feta Dip

Baked feta pasta is a huge hit. The rich, jammy flavours of tomatoes go well with the creamy feta cheese. This retro combination is irresistible. This is the dip version of the latest hit or a twist on the classic whipped feta dip. Broiling cherry tomatoes will give this beloved pair a modern update, transforming them into sweet, juicy bombs. These will be blitzed in a food processor along with the tangy cheese and half-and-half to give it a special twist. This is a simple yet elegant appetizer with all Mediterranean flavours. Warm pita bread or crisp crostini is a great accompaniment. Season with salt and olive oil. Bake for 16-18 minutes, rotating the baking sheet halfway through. Allow cooling completely. Crostini may be prepared up to five days ahead. Keep at room temperature in an airtight container.

Ingredients

1-pint multicoloured cherry tomatoes

1/4 teaspoon kosher salt

1/4 cup olive oil, divided, plus more for drizzling

1 8-oz. 1 8-oz.

3 tablespoons half-and-half

2 teaspoons fresh lemon juice (from 1 lemon)

freshly ground black pepper

Flaky sea salt and small mint leaves, for

Directions

Broiler on medium heat with oven rack in the middle position. Combine tomatoes, salt, and 1 tablespoon oil on a baking sheet, and sprinkle with pepper. Broil tomatoes until softened and skin is pliable, about 5 to 6 minutes. Allow cooling on a baking sheet for five minutes.

Combine the feta, half and half lemon juice, several grinds of pepper, 1/4 cup broiled tomato, and 3 tablespoons of oil in a food processor. Process until smooth, approximately 2 minutes.

This retro combination is irresistible. This is the dip version of the latest hit or a twist on the classic whipped feta dip. Broiling cherry tomatoes will give this beloved pair a modern update, transforming them into sweet, juicy flavour bombs. These will be blitzed in a food processor along with the tangy cheese and half-and-half to give it a special twist.

Serving Suggestions

Endive, grilled summer squash, sliced fennel, and crostini (recipe here).

Get ahead

You can make dip (without toppings) up to two days ahead; cover and refrigerate. Keep tomatoes in an airtight container. Allow dip to stand at room temperature for 30 min before topping it and serving.

Crostini is made from scratch.

Preheat the oven to 350°F. Cut 1 baguette in half diagonally and place on a large baking tray (it will be tight so use a second sheet). Season with salt and olive oil. Bake for 16-18 minutes, rotating the baking sheet halfway through. Allow cooling completely. Crostini may be prepared up to five days ahead. Keep at room temperature in an airtight container.