Whipped Feta with Roasted Tomatoes
This whipped feta with roasted tomatoes is creamy, tangy, and perfectly balanced with sweet, blistered tomatoes and fragrant olive oil. Served warm with crusty bread or pita, it’s a stunning Mediterranean mezze that works for brunch, dinner parties, or as a healthy snack.
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4
Ingredients
Roasted Tomatoes
2 cups cherry or grape tomatoes
2 tbsp olive oil
1 garlic clove, smashed
Salt & black pepper
Optional: fresh thyme or oregano sprigs
Whipped Feta
200 g feta cheese, crumbled
½ cup Greek yogurt or labneh
1 tbsp olive oil
1 tbsp lemon juice
Black pepper to taste
To Finish
Extra-virgin olive oil
Fresh basil or parsley
Optional: chili flakes or honey drizzle
Instructions
Roast the Tomatoes
Preheat oven to 400°F (200°C).
Toss tomatoes with olive oil, garlic, salt, pepper, and herbs.
Roast for 20–25 minutes until blistered and juicy.
Make the Whipped Feta
In a food processor, blend feta, yogurt, olive oil, lemon juice, and pepper until smooth and creamy.
Assemble
Spread whipped feta on a serving plate.
Spoon warm roasted tomatoes over the top.
Drizzle with olive oil and garnish with herbs.
Serve
Serve warm with pita, sourdough, crackers, or vegetables.
Notes & Tips
Use block feta, not pre-crumbled, for best texture.
Labneh gives extra richness if available.
Roast tomatoes until slightly jammy for deeper sweetness.
Keep flavors mild and Mediterranean-authentic.
Frequently Asked Questions
Can I make this ahead?
Yes—whipped feta keeps 3 days refrigerated. Rewarm tomatoes before serving.
Can I make it dairy-free?
Use vegan feta and dairy-free yogurt.
What bread works best?
Warm pita, focaccia, or crusty sourdough.
Nutritional Information
Calories: 220 kcal
Protein: 9 g
Fat: 17 g
Carbohydrates: 6 g