Ingredients
Equipment
Method
- Preheat oven to 400°F. Place cherry tomatoes in a rimmed baking sheet or dish, drizzle with olive oil, then add oregano, salt and pepper. Toss to coat, then add artichokes and garlic. Roast for 20-25 minutes, once tomatoes are soft and begin to burst, remove from oven and allow to cool in baking sheet/dish. While the tomatoes are cooling, add the chickpeas to allow them to take on some of the flavours of the tomatoes, artichokes and garlic.
- Using a food processor, add feta and goat cheese. Remove roasted garlic from the baking dish and add into the food processor. Add honey, salt and pepper. Pulse, and drizzle with olive oil until it is smooth.
- Transfer to a serving dish and add a swirly spiral with the back of a spoon. Drizzle olive oil, and once the tomatoes and artichokes have cooled, then lay over the whipped feta, along with the chickpeas. Garnish with dill.
- Serve with pita, grilled ciabatta, baguette, crackers or vegetables.
Nutrition
Notes
You can make the whipped feta ahead of time and store in the refrigerator. Make the roasted tomatoes and artichokes few hours before serving. If you need to refrigerator, simply warm in the microwave, enough to take the chill out about 20 seconds. Bring the whipped feta out to room temperature before adding the roasted tomatoes and artichokes.