Roasted Tomatoes and cheese dip
Ingredients
- 1 tbsp oil
- 250 g cherry tomatoes
- 1 clove garlic chopped
- 1 tsp thyme leaves
- 100 g feta cheese
- 50 g goat cheese we used Meadowfield Goat cheese
- 4 tbsp. extra virgin olive oil
- 2 tbsp parmesan grated
- 2 tbsp fresh basil leaves
- Bread sticks or crackers to serve
- 12 slices Parma ham or other to serve - optional
- Salt and pepper
Instructions
- Preheat the oven to 220˚C.
- In a sauté pan, over high heat, drizzle some oil and add the cherry tomatoes, garlic and thyme.
- Colour for 1-2 minutes until the tomatoes starts to break down. Remove from the heat.
- In a oven safe dish, place the feta and spread over the goat cheese. Drizzle with extra virgin olive oil and season with salt and pepper.
- Pour the tomato mixture over the cheese mixture, sprinkle with the parmesan and place in the oven.
- Roast for 10 to 15 minutes and remove from the oven.
- Serve warm or at room temperature with fresh basils leaves, bread sticks and Parma ham.
