ROASTED TOMATOES WITH WHIPPED FETA SPREAD ON TOAST WITH FRESH OREGANO AND THYME

RECIPES

ROASTED TOMATOES WITH WHIPPED FETA SPREAD ON TOAST WITH FRESH OREGANO AND THYME

I stumbled upon this recipe on Pinterest, it was another great find from Pinterest for me this year. To check out my other favourite finds click here. So far every recipe I’ve tried, I have loved. Below is how I used it for leftovers as a bruschetta. It was some of the best bruschetta I’ve ever had and it was made from leftovers!

For the original recipe click here.

For my left over bruschetta recipe version see below. I’ve also included directions for how I made the bowl version below, it’s just a slight variation from the original.

INGREDIENTS

toast

2-3 medium thickness sliced crusty bread/person (I used double baked Swiss bread from Ralph’s farmers market in Langley)

approximately 1/2 tbsp olive oil

2 tsp fresh garlic

tomato mixture

1 1/2 lbs cherry tomatoes (1 large package) , halved

2 cloves garlic

1 tbsp fresh oregano leaves

1/2 tbsp fresh thyme leaves

3/4 cup olive oil

Himalayan pink salt

feta spread

12 oz crumbled feta cheese

1/4 cup + 2 tbsp olive oil

1/4 cup water

garnish

freshly ground salt and pepper

fresh oregano leaves and sprigs of thyme

red chilli flakes (optional, if you like spice)

DIRECTIONS

tomato mixture

Preheat the oven to 375°F, place tomatoes, garlic, olive oil, oregano, thyme and salt in a roaster and cook for 35-40 minutes.

feta spread

combine feta, water and olive oil in a food processor or vita-mix blender and blend until smooth.

• if serving warm in an individual bowl: dish up feta into a medium sized bowls and set aside in the fridge

• if serving warm as a share plate/appetizer: dish up feta into a large/medium sized bowl and set aside in the fridge.

• if serving warm on toast: set mixture aside in the fridge while other ingredients cook.

• if serving cold the next day: place in a Tupperware and let it cool in the fridge until the next day.

toasted bread

brush sliced bread with minced garlic and olive oil and brush a grill pan with olive oil. Let the pan eat up, then place your sliced bread on the pan. Press down on it to create grill marks. Cook on medium-high heat for about 2 minutes per side or until char marks appear.

Remove once cooked.

• if serving warm in an individual bowl: place 3-4 slices of bread in each bowl

• if serving warm as a share plate/appetizer: place 4-8 slices of bread in the large bowl and more on the side

• if serving warm on toast: set 2 slices on a large plate

• if serving cold the next day: cook the day of, set 2 slices on a large plate.

roasted tomatoes

once cooked, spoon the mixture onto bowls or toast and drizzle the a spoonful of the olive oil and juice onto of the bowl or toasts.

garnish

top with more fresh oregano, thyme, salt, pepper and red chilli pepper flakes if you like a little spice.

This is my slight variation of an incredible recipe. Click here for the original recipe

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