Whipped Feta Toast with Roasted Tomatoes and Pesto
Ingredients
1 slice sourdough bread
1 tablespoon olive oil
1 tablespoon butter
1 cup cherry tomatoes
2 cloves garlic, very thinly sliced
4 fresh oregano sprigs
1 cup olive oil
Kosher salt
12 oz crumbled feta cheese
¼ cup olive oil
¼ cup water
2 tablespoons lemon juice
1 garlic clove (for pesto)
Salt
Black pepper
2 cups basil leaves, packed
¼ olive oil (for pesto)
¼ parmesan cheese
2 tablespoons balsamic glaze
2 slices prosciutto
Instructions
Toast the sourdough slice: Heat medium-sized non-stick pan on medium heat. Put butter and olive oil in pan and allow to melt over the surface. Place bread in pan to toast it. Flip bread after 2-3 minutes, toasting the opposite side for another 2-3 minutes.
Make the pesto: In a food processor, combine the pine nuts, lemon juice, garlic, salt, pepper, and pulse until well chopped. Add the basil and pulse until combined. With the food processor running, drizzle in the olive oil and pulse until combined. Add the parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
Roast the tomatoes: Preheat the oven to 375F°. Add the cherry tomatoes, sliced garlic, and oregano sprigs to a 12″ cast-iron skillet. Cover with the olive oil, season with a pinch of salt, and stir to combine. Tomatoes do not have to be completely submerged in oil, but should be more than halfway submerged. Roast for 35-40 minutes, or until the tomatoes are soft and caramelized.
Make the whipped feta: In a food processor, combine the feta, olive oil, and water. Blend for a few minutes until smooth and creamy, scraping down the sides of the bowl as needed.
Assemble: Place the sourdough slice on a plate, and spread whipped feta across surface. Place prosciutto slices on top of feta. Top with roasted tomatoes, drizzle pesto across top, and finish with balsamic glaze. Serve immediately!
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