Baby Plum Tomato Confit, Whipped Feta & Honey Canapé

Let’s talk canapés—but not the kind that leave you wondering why you’re still hungry. These beauties bring the flavor and the flair. Sweet, slow-roasted baby plum tomatoes caramelized with honey and chili flakes meet creamy whipped feta with just the right hint of tangy sweetness. Add a fresh slice of avocado for that perfect creamy balance, all on top a slice of homemade focaccia (yes, that focaccia)—because when you’re going all out, why not go all the way?

Perfect for parties, impressing someone special, or as the ultimate New Year’s Eve nibble to wow your guests. Get those ovens fired up and let’s make some magic happen!

 Forkin’ Easy

Ingredients

Baby Plum Tomato Confit

500 g, (about 4 cups) Baby Plum Tomatoes
2 tbsp (30 ml), Honey
1 tsp, Chilli Flakes
2 tbsp (30 ml), Olive Oil
Pinch of Sea Salt 

Whipped Feta & Honey 

500 g, (2 cups) Labneh or Strained Yogurt
250 g, (1 cup) Feta Cheese, crumbled
30 g, (2 tbsp) Honey 

Method

Baby Plum Tomatoes Confit

  • Preheat the oven to 200°C (390°F).
  • In a mixing bowl, combine the baby plum tomatoes, honey, chili flakes, olive oil, and sea salt. Toss well to ensure the tomatoes are evenly coated.
  • Spread the tomato mixture on a baking sheet lined with parchment paper.
  • Roast in the preheated oven for 30 minutes, or until the tomatoes are tender and caramelized.
  • Allow to cool slightly before serving, or store in an airtight container for up to 3 days.

Whipped Feta & Honey 

  • In a food processor or mixer, combine the labneh, crumbled feta, and honey. 
  • Blend on medium-high speed until smooth and creamy, about 2-3 minutes. 
  • Taste and adjust seasoning if needed. 
  • Transfer to a bowl and serve immediately or refrigerate for up to 1 week.