Popular Conditions & Diets
Ingredients
9
Time
15m
Serves
8
Recipe by Jaclyn Irwin
Ingredients
9
Time
15m
Serves
8
1 Tbsp
Extra-Virgin Olive Oil
plus extra for drizzling
2
Garlic Cloves
thinly sliced
1/2 lb
Cherry Tomatoes
2 Tbsp
Sun Dried Tomatoes
(packed in oil) thinly sliced
2 Tbsp
Harissa Paste
Appetizer
Snack
1/2 tsp
Kosher Salt
14 oz
Feta Cheese
(room temperature)
2 Tbsp
Fresh Basil
roughly torn
1 large
Baguette
thinly sliced and toasted
1
Heat the oil in a medium sized skillet over medium-low heat. Add the garlic and cook for one to two minutes, until just starting to turn a light golden brown. Remove the garlic and set aside.
2
Add the tomatoes to the skillet and cook until starting to burst, gently pressing down with the back of a wooden spoon, about six to eight minutes.
3
Add the sun dried tomatoes, harissa and salt and stir together. Remove from the heat.
4
Break apart the feta and add to a food processor and blend on high until smooth, stopping to scrape down the sides as needed. This can take a few minutes to get really smooth.
5
Pour the whipped feta into a serving bowl and top with dollops of the tomato mixture. Garnish with basil and drizzle with olive oil. Serve with the baguette on the side. Enjoy!
6
Notes: Harissa paste: the spice level can vary greatly depending on the type/brand. Adjust the amount you’re using to suit your taste preferences.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
