for the roasted tomatoes: 2 handfuls of small tomatoes (yellow & red) 1/2 red onion 1 tablespoon balsamic vinegar 2 tablespoons white wine 3 tablespoons of olive oil 1/2 coarse sea salt freshly ground pepper
for the feta cream: 1 package of feta (approx. 200 g) 80 ml water 2 tablespoons of olive oil
besides: 1/2 bunch of parsley 4 slices of sourdough bread 3 tablespoons of olive oil freshly ground pepper
Preheat oven to 200° C top/bottom heat (180° C convection oven).
Wash the tomatoes thoroughly and place them in a small oven dish.
Peel red onion and cut into fine rings. Place them in the oven dish as well.
Pour olive oil, white wine and balsamic vinegar into the mould. Season with coarse sea salt and freshly ground pepper.
Put the oven dish in the oven and bake at 200° C top/bottom heat (180° C convection oven) for 35 minutes in the oven (bottom).
Meanwhile, place the feta, water and olive oil in a tall container and puree until creamy.
Wash and chop the parsley.
Fry sourdough bread with some olive oil in a pan on both sides until golden brown.
Spread the feta cream on two plates, spread tomatoes from the oven on top, arrange roasted sourdough bread next to it and refine with some parsley and freshly ground pepper. Bon Epi-tit!