Roasted Tomatoes & Whipped Feta Recipe

Preheat

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone mat for easier cleanup.

Place the halved cherry tomatoes in a bowl. Add 2 tbs olive oil, sliced garlic, thyme, crushed red pepper flakes, kosher salt, and black pepper. Toss gently to coat, taking care not to crush the tomatoes.

Arrange the tomatoes cut-side up (or cut-side down for slightly more caramelization) in a single layer on the prepared baking sheet. Pour any remaining oil/garlic from the bowl over the tomatoes.

Roast for 18–25 minutes until the tomatoes are blistered, beginning to collapse and their skins are slightly caramelized. For firmer tomatoes leave closer to 18 minutes; for softer, jammy tomatoes roast up to 25 minutes. Remove from oven and let cool slightly on the pan (5 minutes) to allow juices to settle.

While the tomatoes roast, combine crumbled feta, Greek yogurt, softened cream cheese (if using), lemon juice, 1 tbs olive oil, 1/2 tsp black pepper, and the optional 1/2 tsp honey in a food processor or high-speed blender.

Blend until very smooth and airy, scraping down the sides once or twice. If the mixture is too thick, add 1–2 tsp cold water (or an extra splash of olive oil) and blend until spreadable but still fluffy. Taste and adjust: add a little more lemon for brightness or a pinch more honey if the feta tastes too salty.

Transfer whipped feta to a serving bowl and smooth the top with the back of a spoon. Cover and keep at room temperature briefly if serving immediately; otherwise refrigerate for up to 2 hours (bring back to room temp before serving for best texture).

Place the whipped feta in the center of a shallow serving plate or board. Spoon the warm roasted tomatoes and their juices over and around the whipped feta, allowing some juices to mingle with the cheese.

Drizzle 1 tbs good-quality extra-virgin olive oil over the tomatoes and feta. Scatter fresh basil leaves or microgreens on top, and finish with a light grating of lemon zest and a pinch of flaky sea salt if desired.

Serve immediately with toasted baguette slices, pita, or crackers for spreading. Leftovers: store roasted tomatoes and whipped feta separately in airtight containers in the fridge for up to 3 days; bring whipped feta to room temperature before serving.