Whipped feta and tomato dip

Roasted Balsamic Tomatoes

12oz cherry tomatoes

1/4 cup olive oil

2 tbsp balsamic vinegar

1 tosp sugar

1 tsp salt

1 tsp pepper

Dip:

8oz feta cheese

1/4 cup olive oil

1/4 cup cream cheese

1 lemon, zested

2 tosp honey

2 tbsp milk

Crostini:

Baguette sliced thin

DIRECTIONS:

Prepare the cherry tomatoes: Line a large baking sheet with foil and add tomatoes, olive oil, balsamic vinegar, sugar, salt and pepper and mix until the tomatoes are evenly coated. Bake at 400 for 30 minutes until the tomatoes are roasted

Prepare the feta dip: Add feta cheese, olive oil, cream cheese, lemon zest, honey and milk to a food processor or high-speed blender and blend until smooth

Prepare the crostini: On a large baking sheet lined with foil, add baguette slices, drizzle with olive oil and sprinkle with salt, then bake at 400 degrees for 5 minutes, flip and bake for another 5 minutes. Assemble the dip: Add feta dip to the bottom of a shallow bowl, then top with roasted balsamic tomatoes, basil, hot honey, red pepper flakes and serve with homemade crostinis - enjoy!