1

Heat the oil in a medium sized skillet over medium-low heat. Add the garlic and cook for one to two minutes, until just starting to turn a light golden brown. Remove the garlic and set aside.

2

Add the tomatoes to the skillet and cook until starting to burst, gently pressing down with the back of a wooden spoon, about six to eight minutes.

3

Add the sun dried tomatoes, harissa and salt and stir together. Remove from the heat.

4

Break apart the feta and add to a food processor and blend on high until smooth, stopping to scrape down the sides as needed. This can take a few minutes to get really smooth.

5

Pour the whipped feta into a serving bowl and top with dollops of the tomato mixture. Garnish with basil and drizzle with olive oil. Serve with the baguette on the side. Enjoy!

6

Notes: Harissa paste: the spice level can vary greatly depending on the type/brand. Adjust the amount you’re using to suit your taste preferences.