Bruschetta with whipped feta and semi-dried Piccolo cherry tomatoes
Ingredients
Semi-dried Piccolo cherry tomatoes
- 12 Piccolo cherry tomatoes
- 1 garlic clove , finely chopped
- 1 tsp rosemary leaves , finely chopped
- Carapelli Extra Virgin Olive Oil , for drizzling
- flaky sea salt to season
- freshly ground black pepper to season
Whipped Feta
- 80g of feta
- 2 tbsp of natural yoghurt
- 1/2 lemon , zest only
Bruschetta
- 1 baguette
- olive oil, for drizzling
- flaky sea salt to season
- 1 tbsp of oregano leaves, to garnish
Method
Preheat the oven to 150°C/ gas mark 2
Begin with the semi-dried Piccolo cherry tomatoes. Slice them in half horizontally and toss with the finely chopped garlic, chopped rosemary and a drizzle of oil. Arrange cut-side up on a baking tray and sprinkle with flaky sea salt and freshly cracked pepper. Place in the oven and cook for 35–45 minutes or until just starting to dry out, then remove from the oven
- 12 Piccolo cherry tomatoes
- 1 garlic clove , finely chopped
- 1 tsp rosemary leaves , finely chopped
- extra virgin olive oil, for drizzling
- flaky sea salt to season
- freshly ground black pepper to season
In the meantime, place the feta, yoghurt and lemon zest into a blender and blend into a spreadable paste, (don’t worry if its not completely smooth)
- 80g of feta
- 2 tbsp of natural yoghurt
- 1/2 lemon , zest only
Slice the bread into 8 thick slices, drizzle with a little olive oil and place in a hot griddle pan, or under a grill, to lightly toast
- 1 baguette
- olive oil, for drizzling
Once all the elements are ready, spread the whipped feta over the toasts and top with the semi dried Piccolo cherry tomatoes. Finish with a drizzle of olive oil and a scattering of fresh oregano leaves
- olive oil, for drizzling
- 1 tbsp of oregano leaves, to garnish
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Bruschetta with whipped feta and semi-dried Piccolo cherry tomatoes
