Description
A comforting and colorful dish featuring blistered cherry tomatoes paired with a creamy bean dip, perfect for snacks or casual entertaining.
Ingredients
Scale
- 1–1.5 pounds cherry tomatoes
- 2–4 cloves garlic
- 2–3 tablespoons extra-virgin olive oil
- 1/4–1/2 teaspoon chili flakes
- Fresh herbs (basil, thyme, or oregano)
- Salt and black pepper to taste
- 1 can butter beans, drained and rinsed
- 3–4 ounces vegan feta
- 3–4 tablespoons vegan cream cheese
- Toasted sourdough or crusty bread, sliced
- Extra herbs for topping (chopped parsley, basil, or chives)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking dish or sheet pan.
- Wash the cherry tomatoes and pat them dry, halving larger ones.
- Place the tomatoes in the baking dish with garlic, olive oil, chili flakes, and herbs. Toss to coat.
- Roast the tomatoes for 20–25 minutes until blistered.
- Drain and rinse butter beans, then blend with vegan cream cheese and crumbled feta until smooth.
- Taste and adjust seasoning with salt, pepper, and optional ingredients.
- Toast the sourdough until golden and crisp.
- Spread the bean dip on toast, and top with roasted tomatoes and juices.
- Serve immediately, optionally with extra vegetables or a salad on the side.
Notes
This dish is versatile; feel free to adjust flavors and toppings based on your preferences. Make ahead of time and reheat for easy serving!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: cherry tomatoes, bean dip, vegan appetizer, roasted vegetables, easy snacks