Use up cherry tomatoes and make a rich, creamy, and savory appetizer at the same time with my Roasted Tomatoes over Whipped Feta recipe.
Whipping feta with a little cream cheese results in a salty, tangy, spreadable dip-like base to cradle deeply roasted balsamic tomatoes.
Serve with griddled bread or get creative with smashed potatoes. Whatever you decide, snap a photo and tag @happyeatshealthy on IG.
Happy eating,
~Monique
Whipped Feta and Roasted Tomatoes Recipe
WHIPPED FETA:
1/2 cup feta
1/4 cup cream cheese
2-3 tbls olive oil
ROASTED TOMATOES:
~2 cups cherry tomatoes
a couple of thyme sprigs
4 garlic cloves, sliced
3 tbls olive oil
1 tbls balsamic vinegar
TOPPINGS:
Lemon zest
sprinkling of Maldon salt
Fresh black pepper
Fresh basil or other herbs
Preheat the oven to 400°F.
Toss the tomatoes, sliced garlic cloves, thyme sprigs, olive oil and balsamic vinegar in a glass baking dish, toss to coat. Bake until the tomatoes blister, at least 20 minutes, up to 40 minutes if you like them more roasted.
Make the whipped feta while the tomatoes are roasting. Place the feta and cream cheese in a small food processor along with 2 tablespoons of olive oil and blend until creamy. Longer whipping will help transform the graininess of the feta to creamy. Add an additional spoon or two of olive oil if needed to achieve desired consistency.
Arrange the whipped feta in a wide, shallow, bowl-like platter. Set in the fridge to rest until the tomatoes are roasted. When the tomatoes reach your desired doneness, remove from the oven and let cool. Then top the whipped feta with the balsamic roasted tomatoes. Top with a little lemon zest, a couple of pinches of flakey Maldon salt, a grind or two of fresh black pepper and fresh herbs.
To serve the tomatoes warm or at room temperature? Both ways are delicious! Keep in mind if you serve while the tomatoes are warm, the whipped feta will become melty. Still delicious, but a bit runny and messy as a dip.
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