Socca with Sungold Confit, Whipped Feta and Shishito Charmoula

Socca w/ Sungold Confit, Whipped Feta & Shishito Charmoula


  • First, pull everything out of the fridge — you want all the ingredients at room temperature or warmer. Leaving all of the components out on the counter for 30 minutes before serving is ideal, but not 100% necessary.
  • Warm the socca in a 350 degree oven for about 4-6 minutes.
  •  Assemble socca on a cutting board by spreading whipped feta on each piece of socca. Fan your spoon out when you’re spreading the feta to make nice little wave patterns. Dollop the sungold confit over the socca and then spoon charmoula (pepper/herb sauce) over everything. Squeeze a lemon wedge over the socca (season with salt if desired), cut into six pieces, and serve.

INGREDIENTS: socca (chickpea flour, water, salt, pepper), whipped feta (feta, sour cream), charmoula (parsley, cilantro, spices, shishito peppers, olive oil, salt, citrus, garlic), tomato confit (sungold tomatoes, garlic, basil, thyme, chili flake, olive oil), chili salt (chili flake, salt, pepper, fennel seed, paprika)