1 pint Florida cherry tomatoes, rinsed and stems removed
1 ½ cups feta cheese
½ cup plain Greek yogurt
1 tablespoon fresh herbs (thyme, parsley), chopped fine and separated in half (plus more for garnish)
2 teaspoons fresh garlic, minced and separated in half
2 teaspoon all-purpose seasoning (Everglades)
1 teaspoon smoked paprika
¼ cup quality olive oil, plus 2 tablespoons
In a food processor, combine the feta, yogurt, smoked paprika, half of the herbs, half of the minced garlic, and half of the seasoning blend. Process the ingredients while slowly drizzling the ¼ cup of olive oil. Taste and adjust seasoning with salt and pepper. Keep refrigerated until use.
Preheat a medium-sized cast iron or sauté pan over medium heat. In a small mixing bowl, combine cherry tomatoes, along with the remaining garlic, chopped herbs, and seasoning blend. Toss ingredients to coat, and carefully add them to the preheated pan. Wilt the tomatoes until they just start to get soft and rupture. Remove from heat and let cool slightly.
To serve, spread the whipped feta on a chilled plate, and top with the pan-roasted cherry tomatoes. Garnish with extra-quality olive oil. Serve with crusty bread.
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