Whipped Feta with Roasted Tomatoes
Whipped Feta with Roasted Tomatoes
Ingredients
For the Roasted Tomatoes
- 2 pints cherry tomatoes
- 1/4 cup olive oil
- 4 garlic, cloves, smashed
- 1 tablespoon fresh oregano, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Whipped Feta
- 8 ounces feta cheese, block, crumbled
- 2 ounces cream cheese, softened
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon milk, or water, as needed
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In a medium baking dish or oven-safe skillet, combine the cherry tomatoes, 1/4 cup olive oil, smashed garlic cloves, chopped fresh oregano, kosher salt, and black pepper. Toss gently to coat the tomatoes evenly. Spread them in a single layer.
⏱️ 5 min
- 3
Roast the tomatoes in the preheated oven for 25 to 30 minutes, or until they are bursting and slightly caramelized. The garlic should be tender and fragrant.
⏱️ 30 min•🌡️ 400
- 4
While the tomatoes are roasting, prepare the whipped feta. In a food processor, combine the crumbled feta cheese, softened cream cheese, 2 tablespoons olive oil, and fresh lemon juice. Process until completely smooth and creamy, scraping down the sides as needed.
⏱️ 5 min
- 5
If the whipped feta is too thick, add the milk (or water) 1 tablespoon at a time, processing until you reach a smooth, spreadable consistency.
⏱️ 1 min
- 6
Once the tomatoes are roasted, remove them from the oven. Spread the whipped feta evenly onto a serving platter or shallow bowl. Spoon the warm roasted tomatoes and all their flavorful juices over the whipped feta.
⏱️ 2 min
- 7
Garnish with fresh chopped parsley and a sprinkle of red pepper flakes, if desired. Serve immediately with warm pita bread, crusty baguette, or crackers.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Whipped Feta with Roasted Tomatoes
Ingredients
For the Roasted Tomatoes
- 2 pints cherry tomatoes
- 1/4 cup olive oil
- 4 garlic, cloves, smashed
- 1 tablespoon fresh oregano, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Whipped Feta
- 8 ounces feta cheese, block, crumbled
- 2 ounces cream cheese, softened
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon milk, or water, as needed
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In a medium baking dish or oven-safe skillet, combine the cherry tomatoes, 1/4 cup olive oil, smashed garlic cloves, chopped fresh oregano, kosher salt, and black pepper. Toss gently to coat the tomatoes evenly. Spread them in a single layer.
⏱️ 5 min - 3
Roast the tomatoes in the preheated oven for 25 to 30 minutes, or until they are bursting and slightly caramelized. The garlic should be tender and fragrant.
⏱️ 30 min•🌡️ 400 - 4
While the tomatoes are roasting, prepare the whipped feta. In a food processor, combine the crumbled feta cheese, softened cream cheese, 2 tablespoons olive oil, and fresh lemon juice. Process until completely smooth and creamy, scraping down the sides as needed.
⏱️ 5 min - 5
If the whipped feta is too thick, add the milk (or water) 1 tablespoon at a time, processing until you reach a smooth, spreadable consistency.
⏱️ 1 min - 6
Once the tomatoes are roasted, remove them from the oven. Spread the whipped feta evenly onto a serving platter or shallow bowl. Spoon the warm roasted tomatoes and all their flavorful juices over the whipped feta.
⏱️ 2 min - 7
Garnish with fresh chopped parsley and a sprinkle of red pepper flakes, if desired. Serve immediately with warm pita bread, crusty baguette, or crackers.
⏱️ 2 min