Feta with baked chili and cherry tomatoes
Ingridients:
500 g of cherry tomatoes
4 tbsp of olive oil
2 tsp of chili flakes
2 tsp fennel seeds
4 tbsp of liquid honey
200 g of gruyere yogurt
150 g of feta cheese
1 clove of garlic
2 tbsp. chopped dill
2 tbsp coarsely chopped fox mint
10 g of pumpkin seeds
Instructions:
Preheat the oven to 190°C (375°F).
Cut the tomatoes in half and arrange them on a baking sheet in a single layer, not too tightly packed.
Drizzle 3 tbsp of olive oil over the tomatoes, gently toss a few times to ensure the tomatoes are well-coated with oil. Leave them cut side up.
Crush the chili flakes and fennel seeds in a mortar and pestle, and season the tomatoes.
Mix honey with the remaining oil and drizzle over the tomatoes.
Bake the tomatoes for 30-40 minutes.
Mix yogurt, feta, and garlic, and season to taste.
Place the yogurt on a serving plate and top with the roasted tomatoes. Sprinkle with herbs and pumpkin seeds.
Recipe and photos were made for Striped Apron magazine, Summer 2023.
