Several sprigs of thyme (or any herb you like—I used chives here because I was out of thyme)
1block of feta cheese
Greek yogurt (roughly the same amount as the feta)
1 tablespoonof honey
Fresh dill, parsley, and chives (a handful each)
Instructions
For the Tomato Confit: Preheat the oven to 300 degrees Fahrenheit. In a deep, oven-safe dish, arrange cherry tomatoes to cover the bottom. Add a head of garlic (cut crosswise), herbs, dried chili peppers, and a sprinkle of salt. Pour olive oil to mostly cover the tomatoes and bake for about 1.5 hours. Allow to cool.
For the Whipped Feta: In a food processor, blend the feta, Greek yogurt, honey, dill, parsley, chives, and a big pinch of salt until fluffy. Refrigerate until chilled.
To serve, spread whipped feta on a plate, top with tomato confit and some of the oil. Serve with bread or as a dip.
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