Description
A delightful appetizer featuring golden, crispy polenta rounds topped with creamy whipped feta and a sweet, tangy roasted cherry tomato confit.
Ingredients
Scale
For the Crust:
- 1 tube (18 oz) pre-cooked polenta, sliced into 1/2-inch rounds
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tbsp olive oil, divided
- 1 tsp balsamic vinegar
- 1/2 tsp dried oregano
- 4 oz feta cheese
- 2 oz cream cheese, softened
- 2 tbsp Greek yogurt
- 1 tbsp fresh lemon juice
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cherry tomatoes with 1 tbsp olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until softened and slightly caramelized.
- While tomatoes roast, heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Add polenta rounds and cook for 3-4 minutes per side until golden and crispy. Set aside on paper towels.
- In a food processor, combine feta, cream cheese, Greek yogurt, and lemon juice. Blend until smooth and creamy. Season with pepper to taste.
- To assemble, place crispy polenta rounds on a serving platter. Top each with a dollop of whipped feta, then spoon over the roasted cherry tomato confit. Garnish with fresh basil leaves and serve warm.
Notes
You can customize the seasonings to taste.