Preserved Lemon Whipped Feta

Prep the Tomatoes (10 minutes + marinate)

1. Wash and halve the cherry tomatoes
2. Add the confit garlic, pour in the ¼ cup olive oil, season lightly with salt and a good crack of black pepper
3. Stir through the chopped herbs
4. Set aside at room temperature to marinate for at least 20 minutes (30 minutes is nicer). This rings out sweetness and softens them slightly

Tip: If you're short on time, you can let them marinate while you make the whipped feta - still excellent

Make the Whipped Feta (5-7 minutes)

1. In a food processor or high-speed blender: break the feta into chunks, add the cream, the ¼ cup olive oil, and the preserved lemon rind. Blitz until smooth and whipped, scraping down the sides once or twice - you want a fluffy, spreadable texture
2. If it's too thick, add a teaspoon or two of the olive oil or a splash more cream to loosen. Transfer to a serving dish and smooth the top

Tip: Let whipped feta sit at room temperature 10-15 minutes before spreading for the best spreadability

Spread the whipped feta onto your serving place and spoon the marinated cherry tomatoes over the top. Serve with warm bread and enjoy!