Description
A delightful appetizer featuring sweet, roasted cherry tomatoes and creamy bean dip served on crispy toasted sourdough.
Ingredients
Scale
- 500 g cherry tomatoes
- 4 to 5 garlic cloves, sliced
- 4 tbsp olive oil
- 2 tbsp fresh parsley or mixed herbs, chopped
- 1 tsp chili flakes
- Salt and pepper to taste
- 400 g butter beans, drained
- 100 g vegan feta or regular feta
- 100 g vegan cream cheese or regular cream cheese
- 1 tbsp olive oil
- Fresh herbs for topping
- Vegan parmesan or regular parmesan for topping
- Toasted sourdough bread
Instructions
- Preheat your oven to 200°C (390°F).
- Place the cherry tomatoes in a baking dish. Add the sliced garlic, 4 tablespoons of olive oil, chopped herbs, chili flakes, salt, and pepper. Toss well to coat.
- Roast in the preheated oven for 25 to 30 minutes or until the tomatoes burst and caramelize.
- While the tomatoes are roasting, blend the drained butter beans, feta, cream cheese, 1 tablespoon of olive oil, salt, and pepper until smooth and creamy.
- Once the tomatoes are done, sprinkle with fresh herbs and parmesan cheese. Spoon the creamy bean mix over the tomatoes and gently mix.
- Serve warm with toasted sourdough for dipping.
Notes
Store leftover dip in an airtight container in the fridge for up to 3 days. You can roast the tomatoes a day in advance.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
Keywords: roasted tomatoes, bean dip, sourdough bread, appetizer, party dip
