Confit Tomatoes with Whipped Feta on Sourdough

I was inspired to make this by one of my favourite dishes at a restaurant here in Calgary called 10 Foot Henry. This is a beautiful and fresh appetizer that is great for entertaining.

Confit Tomatoes with Whipped Feta on Sourdough

Prep time: 15 minutes
Cook time: 2 hours
Total time: 2 hours, 15 minutes
Yield: 6 servings

INGREDIENTS

For the Confit Tomatoes

• 1 lb cocktail tomatoes

• ¼ cup olive oil

• 3 cloves garlic, halved

• Sprinkle granulated sugar

• 1 bay leaf, crumbled

• Salt and pepper to taste

For the Whipped Feta

• 8oz feta cheese

• 4oz cream cheese

• 1 tbsp olive oil

• 1 tsp lemon juice

• Toasted sourdough bread for serving

DIRECTIONS

Pre-heat oven to 250F. Place all ingredients “for the confit tomatoes” in a square baking dish. Cook for approximately 2 hours.

Place feta and cream cheese in a food processor and blend until smooth, stopping and scraping down the sides often. Add in garlic, lemon juice and olive oil and continue to blend until light and creamy.

Transfer whipped feta into a bowl and place slightly cooled confit tomatoes over top, serving with toasted sourdough bread on the side. Feel free to assemble this for your guests instead if serving at a cocktail style party. Simply use crostini instead of sourdough toast, spread with the whipped feta and a top with one of the confit tomatoes.