Sort ingredients
techna
QR Code
Listen
Pdf
Preheat the oven to 180C/350F. In a small baking dish, whisk together the oil, vinegar, garlic, thyme, salt and pepper. Toss in the tomatoes then roast for 12-15 minutes, or until they begin to wilt/burst with the juice starting to leak out. Let them cool for a few mins before adding to the feta.
Add the whipped feta ingredients to a food processor and pulse until smooth and creamy. You can add a dash more oil to thin it out if needed. Don't over-whip the feta because it can start to get runny.
Lightly brush both sides of the sliced baguette with oil. From there, you can either toast both sides under the grill/broiler until crisp, or in a scorching hot dry pan.
Spread the feta over a suitably-sized serving dish, making sure there's a large dip in the middle. Spoon over the tomatoes, then drizzle over any excess juice. Dive in with the toasted baguette and enjoy!