This easy and delicious lunch or dinner is perfect for warm days, especially with Norwegian sun-ripened cherry tomatoes.
Serves about 2 people.
Ingredients:
- 500 g cherry tomatoes
- 2 cloves of garlic
- 4 sprigs of fresh thyme
- 1-2 sprigs of fresh basil
- 1 dl olive oil
- Freshly ground black pepper
- Flaky salt
For the Feta Cream:
- 400 g feta cheese
- 2 tbsp olive oil
- 0.5 dl cold water
- Freshly ground pepper
For the Toast:
- Slices of bread
- Olive oil
- Jarlsberg cheese
- Fresh basil or flat-leaf parsley
Instructions:
Preheat the oven to 190°C with both top and bottom heat. Place the tomatoes in a small ovenproof dish. Slice the garlic cloves thinly and add them to the tomatoes along with the whole sprigs of herbs, olive oil, salt, and pepper. Bake in the middle of the oven for about 35-40 minutes until the tomatoes are soft and caramelized.
For the feta cream, place the feta cheese, olive oil, water, and pepper in the small blender attachment of an immersion blender. Blend until smooth and fluffy.
Drizzle a little olive oil on the bread slices. Place cheese and herbs on half of the slices and put the other slices on top. Drizzle a bit of olive oil on the outside (this is for flavor, not to prevent sticking, so it can be skipped if you prefer). Place the sandwiches in a sandwich press and grill until they are golden, and the cheese is melted. Cut the sandwiches in half and serve immediately.
Spread the feta cream on plates, top with the warm tomatoes, and serve with freshly made toast. Feel free to sprinkle some extra herbs and black pepper on top.
Enjoy!