Roasted Tomatoes & Whipped Feta Recipe

Preheat and prepare tomatoes

Preheat oven to 200°C (400°F). Halve the tomatoes lengthwise. Peel and thinly slice the garlic cloves.

Toss with seasonings

In a large bowl, combine the halved tomatoes, sliced garlic, 2 tbsp olive oil, fresh thyme leaves, dried oregano, kosher salt, black pepper and red pepper flakes (if using). Toss gently so tomato flesh is coated but not smashed.

Roast

Spread the tomatoes cut-side up in a single layer on a rimmed baking sheet or in a shallow roasting pan. Roast in the preheated oven for 25–30 minutes, until tomatoes are blistered, slightly caramelized at the edges and soft but still holding shape. If tomatoes release a lot of liquid, roast a few minutes longer to concentrate flavor.

Cool slightly

Remove from oven and let tomatoes cool 5–10 minutes on the pan to allow juices to settle. Spoon any concentrated juices into a small bowl to use when assembling.

Prepare ingredients

While tomatoes roast, crumble the feta into a food processor or blender. If using cream cheese, cut into chunks and add as well.

Blend to a smooth spread

Add 3 tbsp milk or full-fat yogurt, 1 tbsp lemon juice, 1 tbsp olive oil, lemon zest and 1/4 tsp black pepper to the feta. Pulse and then blend on medium-high until silky and smooth, scraping down the sides as needed. If mixture is too thick, add milk 1 tsp at a time until spreadable but still thick enough to dollop (about 1–2 more tsp max). Taste and adjust lemon or pepper as desired.

Transfer and chill briefly

Scoop the whipped feta into a small serving bowl, smooth the top with a spatula, and set aside at room temperature or briefly chill while tomatoes finish roasting. Drizzle a little olive oil over the top just before serving if desired.

Toast bread

If not already toasted, brush baguette slices with a little olive oil and toast in the oven at 200°C (400°F) for 5–7 minutes or until golden and crisp. Alternatively, grill or pan-toast.

Assemble crostini

Spread 1–2 tbsp whipped feta on each toasted slice (adjust amount to preference). Top with 2–3 roasted tomato halves per slice, spooning some of the concentrated roasting juices over the tomatoes for extra flavor.

Garnish and finish

Scatter torn fresh basil leaves over the assembled crostini, drizzle with 1 tsp finishing olive oil divided over servings, sprinkle flaky sea salt lightly and, if using, a small drizzle of balsamic reduction. Serve immediately while tomatoes are warm.