Roasted Tomato & Whipped Feta Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat.

Prepare tomatoes and garlic

Place the cherry tomatoes in a bowl. Smash the garlic cloves lightly with the side of a knife and peel; leave whole or halve if very large. Add tomatoes and garlic to the bowl.

Season

Toss tomatoes and garlic with 2 tablespoons olive oil, fresh thyme leaves, red pepper flakes, kosher salt, and black pepper until evenly coated. If using, add lemon zest and toss gently.

Roast

Spread the tomatoes and garlic in a single layer on the prepared baking sheet. Roast for 18–25 minutes, stirring once halfway through, until tomatoes are softened, skins are blistered, and garlic is golden and fragrant. Remove from oven and let cool slightly. If garlic cloves were left whole, squeeze softened garlic from its skin into the tomatoes and gently mix.

Combine cheeses

Crumble the feta into a food processor. Add the softened cream cheese and Greek yogurt.

Blend

Pulse and then blend on medium speed while drizzling in 1 tablespoon olive oil until mixture becomes smooth and fluffy. Add lemon juice, honey, and black pepper. If mixture is too thick, add up to 1 teaspoon water, 1/4 teaspoon at a time, to reach a spreadable, whipped consistency. Taste and adjust honey, lemon, or pepper as needed.

Finish

Transfer whipped feta to a serving bowl, smoothing the top with the back of a spoon and creating a small well in the center for roasted tomatoes and oil.

Slice and oil

Cut the baguette on a diagonal into 12–14 slices about 1/2-inch thick. Brush both sides lightly with olive oil.

Grill or toast

Grill slices on a hot grill pan or cast-iron skillet over medium-high heat for 1–2 minutes per side until golden and char marks appear. Alternatively, broil in the oven 1–2 minutes per side. Immediately rub the top of each warm slice with the halved garlic clove, then sprinkle with a light pinch of sea salt if using.

Assemble

Place the whipped feta bowl on a serving platter. Spoon the roasted tomatoes and any accumulated juices and roasted garlic into the well of the whipped feta. Drizzle 1 teaspoon extra-virgin olive oil over the tomatoes and cheese.

Garnish and serve

Scatter torn basil leaves over the tomatoes and feta, and finish with a crack of black pepper. Serve immediately with grilled baguette slices for spreading and scooping.