Roasted Tomatoes & Whipped Feta Recipe

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

Place the tomatoes in a single layer on the prepared sheet. Scatter the minced garlic over the tomatoes.

Drizzle 2 tablespoons olive oil over the tomatoes. Sprinkle the thyme leaves, red pepper flakes, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper evenly over them. Drizzle honey if using.

Toss gently on the sheet with your hands or a spatula to coat tomatoes and garlic, keeping them mostly in a single layer so they roast rather than steam.

Roast for 15–20 minutes, until the skins blister and some tomatoes just begin to collapse. If you prefer more caramelization, broil 1–2 minutes at the end—watch closely to avoid burning.

Remove from oven and let cool slightly on the pan (5 minutes). Taste and adjust seasoning with remaining 1 teaspoon kosher salt and additional pepper if needed.

While tomatoes roast, place crumbled feta and softened cream cheese in a food processor or high‑speed blender.

Add Greek yogurt, lemon juice, 2 tablespoons olive oil, 1 teaspoon black pepper, and honey if using.

Blend until smooth and creamy, scraping down the sides once or twice. If mixture is too thick, add up to 1 tablespoon water or more Greek yogurt to reach a pipeable/spreadable consistency.

Taste and adjust: add more lemon for brightness, honey for sweetness, or pepper for bite. Transfer whipped feta to a serving bowl and refrigerate briefly if you prefer it chilled.

Preheat a grill pan or outdoor grill to medium-high. Brush both sides of baguette slices lightly with olive oil.

Grill slices 1–2 minutes per side until golden and grill marks appear. Alternatively, toast in a 400°F (200°C) oven for 6–8 minutes, flipping once.

To assemble: spread about 1 tablespoon whipped feta onto each grilled baguette slice (adjust to taste). Top with 3–4 roasted tomatoes and a little of the roasted garlic and pan juices.

Garnish each bite with a torn basil leaf, a drizzle of the extra-virgin olive oil, and a pinch of flaky sea salt and freshly ground black pepper.

Serve immediately while bread is warm and tomatoes are slightly warm or at room temperature.