Roasted Tomato Whipped Feta Focaccia Bowl

Wine Pairing: Mary Taylor Sofia Brescia Veneto Frizzante

RECIPE

Ingredients:
- 10-20 Cherry tomatoes
- 2 garlic cloves
- 1-2 tbsp olive oil (for tomatoes)
- 1/4 cup chopped fresh basil
- 1 cup Macedonian feta (the super creamy kind)
- 1/2 cup full fat Ricotta
- 1/3 full fat cream
- 1-2 tbsp olive oil (for whipped feta)
- Drizzle of Honey
- More olive oil to drizzle
- 1 fresh Focaccia round (I used sun dried tomato feta)
- MORE olive oil for the focaccia

Directions:
Tomatoes (air-fryer)
- Preheat air fryer.
- Add washed cherry tomatoes to a bowl. Add olive oil, chopped basil, and garlic and toss to coat.
- Start by roasting tomatoes.
- Roast in air fryer at 400 F for 15 minutes (until splitting and juicy. *Note: if using an over, follow the same preheat instructions but you may need to leave them in for closer to 20 minutes

Whipped feta:
- Add to a food processor: feta, ricotta, sour cream. blend until combined. While blending, slowly drizzle in olive oil until you get the silky smooth whipped consistency of your dreams. NOTE: You can also slowly add about 1 tbsp of milk to amp up the creaminess and reduce the olive oil if you prefer!

Focaccia bowl:
- Preheat oven to 400 F
- Cut out a round in the centre of the focaccia bowl (it doesn’t have to be too big or deep, but if you doubled this recipe then double the size of the whole!)
- Brush olive oil along the centre of the bread bowl.
- Bake for around 5 minutes at 400 F until lightly toasted but still soft on the inside.

Put it all together:
- Pour your creamy whipped feta into your focaccia bowl. Top with tomatoes and then drizzle with more olive oil and honey for a touch of sweetness.
- Slice off pieces of the focaccia round to serve, scooping up the dip as you go!