Recipe by The Studd Sibblings 

Galotyri can be a little hard to track down but can easily be replaced with goat’s curd or labneh. We make at least a double portion of the tomatoes, especially when they’re cheap in late summer, so we can eat this a few days in a row. The charriness of the tomatoes adds a deep, sweet complexity that dances with the creaminess and acidity of the mixed milk Galotyri.

Ingredients:

·        500 g mixed cherry truss tomatoes

·        60 ml (¼ cup) extra-virgin olive oil

·        ½ teaspoon sugar

·        2 garlic cloves, finely sliced

·        4 sprigs of oregano

·        2 sprigs of thyme

·        ¼ bunch of basil, leaves picked, plus extra to serve

·        sea salt flakes and freshly ground black pepper

·        180 g Galotyri

·        sliced seeded baguette, to serve

Method:

1. Preheat the oven to 200°C fan-forced.
2. Place the tomatoes in a baking dish (make sure the tomatoes fit snugly).
3. Combine the olive oil, sugar, garlic and herbs in a small bowl, then drizzle the mixture over the tomatoes. Season to taste.
4. Transfer to the oven and roast for 20–25 minutes, until the tomatoes bubble and blister. Remove from the oven and allow to cool slightly.
5. Spread the Galotyri over the base of a large shallow serving dish.
6. Top with the hot tomatoes and a few extra basil leaves, if you like, and spoon over a generous amount of the tomato juices in the dish. Serve with slices of seeded baguette to dip in immediately.