Slow Roasted Tomato & Corn Slather

lcbo.com

Sharon

1 lb (455 g) cherry tomatoes, halved

3 tbsp (45 mL) olive oil, divided

1 ½ tsp (7 mL) za’atar

1 clove garlic, finely grated

Salt and freshly ground black pepper

1 tbsp (15 mL) butter

Kernels from 2 cobs corn, or 1 ½ cups (375 mL) frozen, thawed kernels

1 cup (250 mL) crème fraîche

6 oz (170 g) Greek feta, crumbled

16 thin slices baguette, toasted

subheading: CHILI BUTTER:

5 tbsp (75 mL) butter, preferably salted

1 tsp (5 mL) ground dried chipotle

Directions at lcbo.com

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