Roasted Tomatoes & Whipped Feta Recipe

Name: Moxies West Palm Beach Restaurants ROASTED TOMATOES & WHIPPED FETA Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 500 g plum or roma tomatoes; 2 tbs extra-virgin olive oil; 2 each garlic cloves, thinly sliced; 1 tbs fresh thyme leaves (or 1/2 tsp dried thyme); 1 tsp red pepper flakes; 1 tsp sea salt; 1 tsp freshly ground black pepper; 200 g crumbled feta cheese (block-style, not overly dry); 2 oz cream cheese, softened; 2 tbs plain Greek yogurt (full fat recommended); 1 tbs lemon juice, freshly squeezed; 1 tbs extra-virgin olive oil; 1 tsp honey or maple syrup (optional, to balance salt); 1 tsp freshly ground black pepper; 6 each fresh basil leaves, torn; 1 tbs extra-virgin olive oil (for drizzling); 6 each toasted bread or crostini; 0.5 tsp optional flaky sea salt

Inspired by Moxies West Palm Beach Restaurant

Time45m

Serves2

2 servings

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Ingredients

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Roasted Tomatoes

1 1/8 lb (500 g) plum or roma tomatoes

2 tbs extra-virgin olive oil

2 each garlic cloves, thinly sliced

1 tbs fresh thyme leaves (or 1/2 tsp dried thyme)

1 tsp Red pepper flakes

1 tsp sea salt

1 tsp freshly ground black pepper

Whipped Feta

7.05 oz (200 g) crumbled feta cheese (block-style, not overly dry)

2 oz cream cheese, softened

2 tbs plain Greek yogurt (full fat recommended)

1 tbs lemon juice, freshly squeezed

1 tbs extra-virgin olive oil

1 tsp honey or maple syrup (optional, to balance salt)

1 tsp freshly ground black pepper

To Finish / Serve

6 each fresh basil leaves, torn

1 tbs extra-virgin olive oil (for drizzling)

6 each toasted bread or crostini

1/2 tsp optional flaky sea salt

Method

Roasted Tomatoes

Preheat and prepare

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

Cut tomatoes in half lengthwise (for large tomatoes quarter them). Place cut tomatoes in a single layer on the prepared baking sheet, cut side up.

Scatter the sliced garlic and thyme leaves over the tomatoes. Drizzle 2 tbs olive oil evenly over them. Sprinkle red pepper flakes, sea salt, and black pepper over the tomatoes.

Roast in the preheated oven for 25–30 minutes, until tomatoes have softened, juices have concentrated and edges are lightly caramelized. If using very small tomatoes, check at 18–20 minutes.

Remove from oven and let cool slightly on the tray for 5 minutes so juices settle.

Whipped Feta

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

Blend until smooth and fluffy, scraping down the sides as needed. If the mixture is very thick, add up to 1–2 tsp water or more yogurt, 1 tsp at a time, to reach a spreadable, whipped consistency.

Taste and adjust seasoning with black pepper and a small pinch of additional lemon or honey if desired. Do not add much extra salt; feta is already salty.

Transfer whipped feta to a serving dish and smooth the top with the back of a spoon.

To Finish / Serve

Spoon the slightly warm roasted tomatoes and any accumulated juices over the whipped feta, allowing some juices to drizzle onto the cheese for flavor and moisture.

Drizzle 1 tbs extra-virgin olive oil over the assembled dish, scatter torn basil leaves on top, and sprinkle optional flaky sea salt if desired. Grind a little extra black pepper over everything.

Serve immediately with toasted bread or crostini for spreading. Leftovers: store whipped feta and roasted tomatoes separately in airtight containers in the refrigerator for up to 3 days.