Entertaining

Blistered cherry tomatoes with galotyri cheese

Name: Blistered cherry tomatoes with galotyri recipe
Yield: 4
Ingredients: 350g mixed cherry truss tomatoes; 1/4 cup (60ml) extra virgin olive oil; 2 garlic cloves, finely sliced; 1/2 tsp light brown sugar; 3 oregano sprigs; 2 thyme sprigs; 1/4 bunch basil, leaves picked, torn; 180g tub galotyri (spreadable Greek cheese, from specialty grocers, we used Aphrodite Galotyri – substitute labneh); Baguette, to serve

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by Ellie and Sam Studd

Feb 26, 2020

Ellie and Sam Studd are in heaven, serving up a milky white cheese that’s light as air with a flavour that’s out of this world.

350g mixed cherry truss tomatoes
1/4 cup (60ml) extra virgin olive oil
2 garlic cloves, finely sliced
1/2 tsp light brown sugar
3 oregano sprigs
2 thyme sprigs
1/4 bunch basil, leaves picked, torn
180g tub galotyri (spreadable Greek cheese, from specialty grocers, we used Aphrodite Galotyri – substitute labneh)
Baguette, to serve

Method

1.

Preheat oven to 220°C/200°C fan-forced.
2.

Place the tomatoes in a baking dish (make sure the tomatoes are packed into the dish). Combine the oil, garlic, sugar, oregano, thyme and basil leaves in a small bowl and drizzle over the tomatoes. Season to taste.
3.

Roast for 20-25 minutes, until the tomatoes bubble and blister. Remove from the oven and cool slightly.
4.

Spread the galotyri on a large shallow dish and make a small well in the centre. Spoon hot tomatoes and herbs over the galotyri. Gently spoon a generous amount of the tomato juices over it. Serve with a crusty baguette to dip in immediately.