Kick off a celebratory meal with an easy yet impressive starter.   

Recipe, styling & photo: Emma Boyd

Serves: 6 as an entrée

INGREDIENTS

600g small vine tomatoes
2 tablespoons olive oil
2 teaspoons brown sugar
180g feta
½ cup Greek-style yoghurt
1 clove garlic
zest 1 lemon
handful basil leaves, to serve
crostini or sourdough bread, to serve

METHOD

Heat oven to 150°C. Cut the tomatoes in half widthways. (Keep some tomatoes attached to their vines for extra prettiness when served.) Arrange them cut side up in an oven-proof dish. Drizzle over the oil, sprinkle over the brown sugar and season with sea salt. Roast for 1½ hours.

While the tomatoes are cooking, put the feta, yoghurt, garlic and lemon zest into a jug and, with a stick blender, blend until smooth. (You can also do this step in a small food processor.)

Spoon the feta onto a serving plate, arrange the tomatoes on top, then scatter with the basil leaves. Serve with crostini or sourdough bread.

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