Honey Whipped Feta with tomato garlic confit
Honey Whipped feta with tomato garlic confit is a delicious summer appetiser that can be made ahead and served with crostini.
Ingredients
Stovetop tomato garlic confit
- 250 grams cherry tomatoes 1 punnet
- 8 garlic cloves
- 5 ml dried oregano or thyme
- 250 ml olive oil
- 1.25 ml salt
- 1.25 ml freshly ground black pepper
Honey whipped feta
- 300 grams feta cheese
- 45 ml cream cheese
- 60 ml water or milk
- 5 ml lemon zest from a lemon
- 15 ml lemon juice, freshly squeezed
- 45 ml honey
Instructions
Stovetop tomato garlic confit
- Add the cherry tomatoes, olive oil and garlic cloves to a small heavy bottom pot and sprinkle over the oregano, salt and black pepper. The oil should cover the tomatoes and garlic.
- Bring it up to heat and when the tomatoes start to sizzle turn down the heat to the low immediately.
- Cook on very low heat for 60 minutes until the garlic is soft and the tomatoes are tender and about to burst.
- Remember to stir the tomatoes and garlic every now and then to circulate and prevent it catching.
- At the end of the cooking time, taste to check if the garlic is tender and the tomatoes are seasoned. The feta is salty so don't over season the confit.
Honey whipped feta
- To a blender, add feta, cream cheese, honey, lemon zest, black pepper and lemon juice.
- Blend until smooth, adding the water a little at a time until the desired consistency.
- Transfer the honey whipped feta to a bowl and top with confit tomatoes and garlic. Drizzle with olive oil from the tomato garlic confit.
- Serve with crostini (toasted bread)
Nutrition
Calories: 271kcalCarbohydrates: 7gProtein: 4gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 26mgSodium: 350mgPotassium: 81mgFiber: 0.3gSugar: 5gVitamin A: 258IUVitamin C: 6mgCalcium: 135mgIron: 1mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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