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Serves: 6
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Roasting tomatoes in honey brings out their natural sweetness, especially When paired with tangy, whipped feta. Served with toasted sourdough, it’s an impressive appetizer that belies its simple preparation.


  • 1/2 cup (125 mL) Greek feta
    1/4 cup (60 mL) cream cheese
    3 tbsp (45 mL) extra virgin olive oil,
    divided, plus more for bread
    1 tbsp (15 mL) lemon juice
    1 tsp (5 mL) lemon zest
    2 tbsp (30 mL) amber honey, such as wildflower or clover
    2 garlic cloves, thinly sliced
    3 cups (750 mL) cherry tomatoes
    1/4 tsp (1 mL) fine sea salt
    6 slices sourdough bread,
    1/2 inch (1 cm) thick
    Freshly ground black pepper and
    sumac to taste
    1/4 cup (60 mL) loosely packed
    torn parsley


  • 1. Remove the feta from the brine and rinse very well in cold water. Dab dry with a paper towel.
    Break up the block of feta and place in a food processor. Add cream cheese and sour cream, 2 tbsp (30 mL) oil, lemon juice and zest in bowl of a food processor. Process until smooth, 1 to 2 minutes. Spread onto a large plate. Refrigerate at least 30 minutes or up to overnight.
    2. Arrange rack in top third of oven. Preheat oven to broil.
    3. Combine honey, remaining 1 tbsp (15 mL) oil and garlic in a medium-size oven-proof skillet. Broil until garlic is golden-brown, about 2 minutes. Carefully remove from oven. Stir in paired with tangy, whipped feta.
    tomatoes and salt. Broil, stirring halfway through, until tomatoes are blistered and charred, 10 to 12 minutes.
    4. Using a slotted spoon, transfer tomatoes onto whipped feta. Place cooking liquid over medium-high heat. Reduce until thick enough to coat back of spoon, 3 to 5 minutes. Remove from heat.
    5. Arrange bread in a single layer on a large baking sheet. Drizzle both sides with oil. Broil, watching closely, until golden-brown and slightly charred, 1 to 2 minutes per side. Let cool slightly, then tear in half.
    6. To serve, drizzle about 1 tbsp (15 mL) reduced sauce over tomatoes, saving rest for another use. Sprinkle with pepper and sumac. Garnish with parsley.
    Serve with charred bread.
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on The World Cuisine

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