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.
*plus 1-½ hours’ roasting time
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
- Fresh herbs of your 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.
