This is an adaptation of an Ina Garten recipe. We presented it as a Crostini with a Tomato Trio this evening. It's also a great stand alone dip with fresh veg or as a sandwich spread. My personal favorite application is as a smear on a grilled lamb chop.
Pull out the Food Processor
6 oz. crumbled Feta
2 oz. room temp. cream cheese...we prefer mascarpone
2 Tbs. Freshly squeezed lemon juice
2/3 cup Olive Oil
Salt and Pepper to taste
2 tbs. fresh parsley
Pulse to combine, then crank it up and run it until there is a consistent creamy texture
Oven Roasted Tomato
400 degree oven
Cookie sheet lined with parchment paper
Core and slice ripe washed tomatoes. Arrange in pan with at least 1 inch space between.
Drizzle with olive oil.
Sprinkle with Salt and Pepper
Roast for 10 minutes, then check. Tomatoes should appear melted and brown on the bottom. Fork one up and check.
Return to the oven for 5 minute intervals if needed. The end result should be melty and caramelized brown; not black.
In our house, we drizzle the hot caramelized slices with a little olive oil and sprinkle fresh chopped garlic overtop. Tomatoes and pan juice go into a jar with a little added olive oil. If we have fresh basil on hand, it's added as well.
Looking forward to late July through September when tomatoes are perfect off the vine!