Whipped Feta with Roasted Tomatoes

whipped feta roasted tomatoes on small white plate surrounded by toast

Print Recipe

Creamy whipped feta topped with juicy roasted cherry tomatoes, all mopped up with crispy toasted baguette!

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Starter

Cuisine: Greek, Western

Servings:

Author: Chris Collins

Equipment

Sharp Knife & Chopping Board
Small Baking Dish (for roasting tomatoes)
Food Processor (for whipping feta)
Pan or Large Tray (for toasting baguette)
Brush
Serving Dish

Ingredients

Tomatoes

300g / 10.5oz Cherry Tomatoes (see notes)
1 1/2 tbsp Extra Virgin Olive Oil
1/2 tbsp Red Wine Vinegar
2 cloves of Garlic, finely diced
1 tsp Fresh Thyme Leaves (3-4 sprigs)
1/4 tsp Salt
1/8 tsp Black Pepper

Feta

200g / 7oz full-fat Greek Feta (see notes)
100g / 3.5oz full-fat Cream Cheese
1 1/2 tbsp Extra Virgin Olive Oil
1 tsp Honey

To Serve

1 small Baguette, sliced
Extra Virgin Olive Oil, as needed

Instructions

Tomatoes: Preheat the oven to 180C/350F. In a small baking dish, whisk together the oil, vinegar, garlic, thyme, salt and pepper. Toss in the tomatoes then roast for 12-15 minutes, or until they begin to wilt/burst with the juice starting to leak out. Let them cool for a few mins before adding to the feta.
Feta: Add the whipped feta ingredients to a food processor and pulse until smooth and creamy. You can add a dash more oil to thin it out if needed. Don't over-whip the feta because it can start to get runny.
Bread: Lightly brush both sides of the sliced baguette with oil. From there, you can either toast both sides under the grill/broiler until crisp, or in a scorching hot dry pan.
Serving: Spread the feta over a suitably-sized serving dish, making sure there's a large dip in the middle. Spoon over the tomatoes, then drizzle over any excess juice. Dive in with the toasted baguette and enjoy!

Video

Notes

a) Tomatoes - I like to halve some of the larger ones (just 4-5). They'll leak out their juices more easily in the dish, which is awesome for drizzling over at the end. Cooking timings will vary slightly so just keep an eye on them. You want them nice and juicy, but they should still be able to hold their shape.

b) Feta - Creamier fetas will naturally blend easier, but I have used more crumbly varieties and it still works fine. You might just need to stop a couple of times to scrape down the sides and/or add a dash more oil.

c) Bread - Any sort of crusty bread will be fine. I like to toast it to contrast the creamy, softer textures of the tomatoes/feta, but you could just use some fresh, crusty bread if you'd prefer.

d) Calories - Whole dish (minus the bread) divided by 4.

Nutrition