creamy feta and roasted tomato sandwich

I had some friends over this morning to make a big batch of english muffins and this is what we had for lunch. The tomatoes roast on low for 2 hours and the feta spread came together in about 3 minutes. Together they make this incredible combination of tangy and salty feta with the sweet and juicy tomato. The basil is thanks (yet again) to a friend with a giant basil plant. They're the best kind of friends. 

Possible remixes:

- Replace the tomato with thinly sliced radish

- Replace the tomato with apple slices

Recipe inspired by Ina Garten and Martha Stewart

Serves 6

roasted tomatoes, recipe follows
feta spread, recipe follows
12 basil leaves, washed and dried
freshly ground black pepper
6 English muffins, toasted

Spread a delicious amount of feta on the toasted english muffin. Next, add a roasted tomato and top that with a nice big piece of basil. Add a little ground pepper and you are in business.

Roasted Tomatoes
6 roma tomatoes, halved lengthwise and seeds removed (do not remove the cores)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 large garlic clove, minced
kosher salt and freshly ground black pepper 

Preheat oven to 275 degrees.

Line a baking sheet with parchment paper and arrange tomatoes on it, cut side up in a single layer. Drizzle with olive oil and balsamic vinegar and sprinkle with garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Roast in oven for 2 hours until the tomatoes are shriveled but juicy and have a nice color. Let cool.

Feta Spread
8 ounces Feta
1/2 teaspoon lemon zest
3 tablespoon olive oil
freshly ground black pepper

Combine ingredients in the bowl of a food processor (I actually used the mini one that came with my immersion blender and it totally worked). Process until smooth.