Ingredients:

  • 450 g (1 lb) Cherry Tomatoes (or baby plum tomatoes)
  • 4 medium cloves Garlic, thinly sliced
  • 1 tsp Dried Oregano
  • ½ tsp Red Pepper Flakes (Chilli flakes), or to taste
  • 60 ml (¼ cup) Extra Virgin Olive Oil (for roasting)
  • Flaky Sea Salt and Freshly Ground Black Pepper, To taste
  • 200 g (7 oz) Feta Cheese (Greek, packed in brine, drained)
  • 60 g (¼ cup) Full-Fat Greek Yogurt (plain)
  • ½ tsp Lemon Zest
  • 1 tbsp (15 ml) Lemon Juice
  • 30 ml (2 tbsp) Extra Virgin Olive Oil (High-quality, for blending)
  • 1 tbsp (15 ml) Ice Water (Optional, for texture adjustment)
  • 1 tsp Fresh Thyme leaves or Oregano (for garnish)
  • High-quality Extra Virgin Olive Oil (for final drizzling)

Instructions:

  1. Preheat oven to 200°C (400°F). Toss the cherry tomatoes, sliced garlic, oregano, red pepper flakes, salt, pepper, and the roasting olive oil (60 ml) directly into the baking dish.
  2. Roast for 20–25 minutes until the tomatoes wrinkle, burst slightly, and the garlic is fragrant and lightly caramelized. Remove the dish and set aside to cool slightly while preparing the feta.
  3. Drain the feta well and crumble it roughly into the bowl of a food processor. Add the Greek yogurt, lemon zest, lemon juice, and the blending olive oil (30 ml).
  4. Process the mixture on high speed, scraping down the sides as necessary. Continue blending for 2–3 minutes until the mixture is completely smooth, airy, and resembles thick, creamy frosting. If the mixture is too stiff, add the optional tablespoon of ice-cold water.
  5. Scoop the whipped feta into a shallow serving bowl or plate and use the back of a spoon to create a small well or indentation in the centre.
  6. Gently spoon the warm roasted tomatoes and the accompanying flavourful oil (the pan juices) directly over the feta, focusing on filling the central well.
  7. Finish with a final generous drizzle of high-quality finishing olive oil and a sprinkle of fresh thyme leaves. Serve immediately with warm pita bread.