Recipe by: Dezi Madafferi
Ingredients
- 600g Riverina Smooth and Creamy Fetta
- 150 ml milk
- 1/4 cup olive oil
- 1 punnet cherry tomatoes
- 1 bunch cherry truss tomatoes
- 2 garlic cloves
- Olive oil
- Salt and cracked black pepper
- Fresh basil leaves
- 2 large pita breads
- 1/4 cup vegetable oil
- 1 tbsp sumac
Whipped Fetta
Step 1. Preheat oven to 200°C
Step 2. Add cubed fetta, milk and olive oil to a blender and whizz until smooth
Step 3. Add cherry tomatoes to a small baking dish
Step 4. Drizzle with olive oil, season with salt and pepper, grate over garlic and mix to coat
Step 5. Bake for 20–25 minutes until soft and jammy
Step 6. Cut pita bread into pieces and shallow fry for 30 seconds on each side over medium–low heat
Step 7. Drain and season with sumac
Step 8. Spread whipped fetta in a circle on a platter to create a ring.
Step 9. Scatter roasted tomatoes around, drizzle with olive oil and place pita chips in the centre
Step 10. Finish with fresh basil leaves and enjoy
