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Whipped Feta with Roasted Tomatoes

What better way to start a summer meal than with sweet, roasted tomatoes atop creamy, tangy, whipped feta? Top with rich olive oil, and scoop up this addictive dip with warm flatbread.
Ready In 30 minutes
*plus 1-½ hours’ roasting time
Meal Type Appetizer, Side Dish
Good For Summer
Servings 6

Ingredients
  

For the roasted tomatoes

  • 2 cups (300g) cherry tomatoes
  • 2 large garlic cloves, crushed
  • ⅓ cup olive oil
  • Kosher salt
  • Freshly ground black pepper

For the whipped feta

  • 8 ounces (225g) good-quality feta cheese, cut into large chunks
  • ⅓ cup full-fat plain Greek yogurt
  • Juice of ½ lemon
  • 2 tablespoons good-quality olive oil, plus more for drizzling
  • Herbs of choice for garnish (I like mint or basil)
  • Maldon salt

Step by Step Instructions
 

Step 1

  • Preheat the oven to 300°F or 275°F convection (150°C or 135°C convection).

Step 2

  • Line a large sheet pan with parchment, and distribute the tomatoes and garlic evenly over the top. Drizzle generously with olive oil, and season with kosher salt and black pepper. Roast for 1-½ hours, depending on the size of your tomatoes, or until the tomatoes are ready to burst. Remove from the oven, and set aside.

Step 3

  • To a food processor, add the feta cheese, Greek yogurt, and 2 tablespoons olive oil, and process until smooth.

Step 4

  • Spread over a serving platter, and top with roasted tomatoes. Drizzle with olive oil. Sprinkle with maldon salt and garnish with herbs. Serve with warm flatbread.