Name: Sourdough mousetraps with whipped feta cream and roasted tomatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: 2 large trusses small vine-ripened tomatoes (we used a combination of red and yellow); olive oil; 1 tablespoon raw sugar (optional – in case tomatoes aren’t perfectly sweet); 200 gram block feta, crumbled; 1 clove garlic, crushed; 2/3 cup crème fraîche; 6 x 1cm-thick slices good-quality sourdough bread; butter, for spreading; Marmite, to taste; 1 cup freshly grated Parmesan

Sourdough mousetraps with whipped feta cream and roasted tomatoes

Cheesy, marmitey mouse traps are a classic family favourite. This recipe has all the traditional elements with the deliciously grown-up addition of whipped feta and vine-ripened tomatoes. Photography by Jani Shepherd/Gatherum Collectif

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Serves 6

Prep

10M

Cook

Total

1H 10M

This recipe was first published in Taste magazine.

Ingredients

2 large trusses small vine-ripened tomatoes (we used a combination of red and yellow)

olive oil

1 tablespoon raw sugar (optional – in case tomatoes aren’t perfectly sweet)

200 gram block feta, crumbled

1 clove garlic, crushed

2/3 cup crème fraîche

6 x 1cm-thick slices good-quality sourdough bread

butter, for spreading

Marmite, to taste

1 cup freshly grated Parmesan

Method

Preheat oven to 140°C. Lay tomato trusses on a lined baking tray and drizzle with a little olive oil.

Sprinkle with salt and raw sugar, if using. Slowly bake tomatoes for around 1 hour until they smell caramelised and the skins look wrinkled (if your tomato skins split in the first stages of cooking, don’t worry, just turn the heat down a bit).

Meanwhile, place the crumbled feta and crushed garlic in a food processor and pulse.

Add crème fraîche and purée for 2-3 minutes, scraping down the sides when necessary, until the feta spread is fine and creamy. Transfer to a serving dish and keep chilled.

Preheat oven grill. Toast bread slices until just golden on both sides. Spread with butter and then Marmite.

Lay face up on a lined baking tray and sprinkle with grated parmesan. Grill until cheese has melted.

Serve mousetrap toasts warm with the roasted tomatoes and lashings of whipped feta cream.