Eat veggies

Whipped Feta with Slow-Roasted Cherry Tomatoes

This delicious and stunning recipe is a perfect appetizer or light lunch. The whipped feta is best when served at room temperature and improves in flavour when it can sit in the fridge overnight.

Prep Time

Servings

Slow-Roasted Cherry Tomatoes

2 cups cherry tomatoes (500 mL)

1/2 cup canola oil (125 mL)

2 cloves garlic, sliced (2)

12 sprigs of fresh thyme (12)

2 bay leaves (2)

10 whole black peppercorns (10)

1/4 tsp salt (1 mL)

Whipped feta

1 container (200g) feta cheese, drained

1/4 cup sour cream (60 mL)

2 Tbsp canola oil (30 mL)

1 small clove garlic (1)

1 Tbsp lemon juice (15 mL)

2 tsp lemon zest (10 mL)

1/2 tsp hot sauce (2 mL)

Garnish (optional)

2 Tbsp coarsely chopped parsley (30 mL)

1 tsp fresh cracked black pepper (5 mL)

Preheat oven to 275ºF (140°C).
In 8”x 8” (20 x 20 cm) pan or casserole dish, add tomatoes.
In a small bowl, mix 1/2 cup (125 mL) canola oil, sliced garlic, thyme, bay leaves, whole peppercorns and salt. Pour over the tomatoes and toss gently to coat.
Roast for 1 hr 15 min, until tomato skins begin to shrivel. Remove from oven and let cool in the pan.
Meanwhile, in a food processor, pulse the feta into small pieces. Add sour cream, 2 Tbsp (30 mL) canola oil, 1 clove garlic, lemon juice and zest and hot sauce. Purée until smooth.
When ready to serve, add whipped feta to a serving dish. With a slotted spoon, remove tomatoes and roasted garlic from the oil and arrange on top of the whipped feta.
Garnish with parsley and fresh cracked pepper.

TIP: Refrigerate your leftover oil and use within 2-3 days as a marinade for chicken, use to make the focaccia recipe or try it in a homemade salad dressing.

TIP: Pair this dish with the crostini from our Roasted Crostini Recipe.

TIP: The tomatoes should stay in the marinade until serving to gather max flavour!

TIP: Replace fresh thyme with 1/2 tsp dried.

Ingredients

Slow-Roasted Cherry Tomatoes

2 cups cherry tomatoes (500 mL)

1/2 cup canola oil (125 mL)

2 cloves garlic, sliced (2)

12 sprigs of fresh thyme (12)

2 bay leaves (2)

10 whole black peppercorns (10)

1/4 tsp salt (1 mL)

Whipped feta

1 container (200g) feta cheese, drained

1/4 cup sour cream (60 mL)

2 Tbsp canola oil (30 mL)

1 small clove garlic (1)

1 Tbsp lemon juice (15 mL)

2 tsp lemon zest (10 mL)

1/2 tsp hot sauce (2 mL)

Garnish (optional)

2 Tbsp coarsely chopped parsley (30 mL)

1 tsp fresh cracked black pepper (5 mL)

Did you know?

Canola oil is Canada’s No. 1 cooking oil and the second most popular choice in the United States.

Did you know?

Canola can be found in leading pet foods, as it’s rich in vitamins and high in protein and amino acids.

Directions

Preheat oven to 275ºF (140°C).
In 8”x 8” (20 x 20 cm) pan or casserole dish, add tomatoes.
In a small bowl, mix 1/2 cup (125 mL) canola oil, sliced garlic, thyme, bay leaves, whole peppercorns and salt. Pour over the tomatoes and toss gently to coat.
Roast for 1 hr 15 min, until tomato skins begin to shrivel. Remove from oven and let cool in the pan.
Meanwhile, in a food processor, pulse the feta into small pieces. Add sour cream, 2 Tbsp (30 mL) canola oil, 1 clove garlic, lemon juice and zest and hot sauce. Purée until smooth.
When ready to serve, add whipped feta to a serving dish. With a slotted spoon, remove tomatoes and roasted garlic from the oil and arrange on top of the whipped feta.
Garnish with parsley and fresh cracked pepper.

TIP: Refrigerate your leftover oil and use within 2-3 days as a marinade for chicken, use to make the focaccia recipe or try it in a homemade salad dressing.

TIP: Pair this dish with the crostini from our Roasted Crostini Recipe.

TIP: The tomatoes should stay in the marinade until serving to gather max flavour!

TIP: Replace fresh thyme with 1/2 tsp dried.

Nutritional Analysis

Calories

246

Total Fat

24.2 g

Saturated Fat

5.7 g

Cholesterol

25 mg

Sodium

316 mg

Carbohydrates

3.7 g

Fiber

0.5 g

Protein

6 g

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When you get to know Canadian Canola, you just might fall in love.