Burst Cherry Tomatoes over Feta Sauce

Did you make the the Burst Cherry Tomatoes or Parsley Oil I posted this week? In case you need more motivation, here’s a great way to use up both.

Spread a simple feta sauce (see below) on a serving platter, top with Burst Cherry Tomatoes and drizzle with Parsley Oil.

This is a taste of summer that fits nicely in the gloomier days of winter if you need a break from all those root vegetables and stews.

Feta Sauce - use 1/2 this recipe to go with the burst tomatoes

12 oz feta (sheep’s milk if you can)

2 tbsp brine from feta (or water if no brine)

Crumble the feta into a food processor. Add the brine and pulse until combined. Add more brine as needed to turn this into a smooth sauce, but be warned this goes from thick sauce to runny feta water very quickly.