Whipped Feta with Roasted Tomatoes
Creamy whipped feta topped with warm, jammy roasted tomatoes, roasted garlic and fresh herbs. Finish it with a savoury pesto drizzle or a touch of honey for a salty-sweet variation. Serve with toasted baguette slices or warm pita for an easy, beautiful appetizer made for sharing.
Prep time
10 min
Cook time
20–25 min
Serves
Ingredients
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Roasted Tomatoes
- 2 cupscherry or grape tomatoes
- 1½ tbspolive oil
- 2garlic cloves, thinly sliced
- ½ tspdried oregano
- ¼ tspfine sea salt
- Freshly ground black pepper
- Pinch of red pepper flakes
Whipped Feta
- 200 g (7 oz)feta cheese
- ½ cupfull-fat plain Greek yogurt
- 1 tbspextra-virgin olive oil
- 1 tspfresh lemon juice
- 1 smallgarlic clove, finely grated
- Freshly ground black pepper
For Finishing
- 1 tbspextra-virgin olive oil
- 1–2 tbspchopped fresh basil
- Fresh lemon zest
- Toasted baguette slices or warm pita, for serving
Optional Finish — Choose One
- 1–2 tbspprepared pesto, thinned with a little extra-virgin olive oil if needed
- 1–2 tsphoney, or more to taste
Ingredients
Roasted Tomatoes
- 2 cupscherry or grape tomatoes
- 1½ tbspolive oil
- 2garlic cloves, thinly sliced
- ½ tspdried oregano
- ¼ tspfine sea salt
- Freshly ground black pepper
- Pinch of red pepper flakes
Whipped Feta
- 200 g (7 oz)feta cheese
- ½ cupfull-fat plain Greek yogurt
- 1 tbspextra-virgin olive oil
- 1 tspfresh lemon juice
- 1 smallgarlic clove, finely grated
- Freshly ground black pepper
For Finishing
- 1 tbspextra-virgin olive oil
- 1–2 tbspchopped fresh basil
- Fresh lemon zest
- Toasted baguette slices or warm pita, for serving
Optional Finish — Choose One
- 1–2 tbspprepared pesto, thinned with a little extra-virgin olive oil if needed
- 1–2 tsphoney, or more to taste
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Add the tomatoes to a small baking dish. Toss with the olive oil, sliced garlic, oregano, salt, black pepper and red pepper flakes.
- 3
Roast for 20–25 minutes, until the tomatoes are softened and blistered, with some beginning to burst and release their juices.
- 4
While the tomatoes roast, add the feta, Greek yogurt, olive oil, lemon juice, garlic and black pepper to a food processor. Blend until smooth and creamy, stopping to scrape down the sides as needed.
- 5
Spoon the whipped feta onto a shallow serving plate or bowl. Use the back of a spoon to create a few loose swirls.
- 6
Spoon the warm roasted tomatoes over the feta along with some of the garlicky juices from the baking dish.
- 7
Finish with a drizzle of olive oil, fresh basil and a little lemon zest.
- 8
For an optional finishing touch, choose pesto or honey. Drizzle pesto over the top for a fresh, savoury basil flavour, or add a light drizzle of honey for a subtle salty-sweet finish.
- 9
Serve immediately with toasted baguette slices or warm pita.
Melissa's Notes
Don't worry about getting every tomato to burst. A mixture of whole, blistered and burst tomatoes gives the topping great texture and a more natural, rustic appearance.
The pesto version is bright and savoury, while the honey version brings out the natural sweetness of the roasted tomatoes and balances the salty feta. Both work beautifully, so choose whichever suits the rest of your menu.
Nutrition Information
Per 2 tbsp (without bread)
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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