Whipped Feta with Roasted Tomatoes
creamy whipped feta with garlic & herb roasted cherry tomatoes, and grilled bread
Ingredients
Scale
- 2 lbs cherry tomatoes
- 2 cloves garlic, very thinly sliced
- 4 fresh thyme sprigs
- 4 fresh oregano sprigs
- ½ cup olive oil
- kosher salt
- 1 lb feta cheese, crumbled
- 1 cup greek yogurt
- 1 loaf crusty bread, sliced ½”
- thyme + oregano leaves, to garnish
- flaky sea salt
- freshly cracked black pepper
Instructions
- Preheat the oven to 400F°. Add the cherry tomatoes, sliced garlic, and fresh herbs to a 12″ cast-iron skillet. Cover with the olive oil, season with a pinch of salt, and toss to combine. Roast for 45-60 minutes, or until the tomatoes are soft and caramelized. Allow the tomatoes to cool to room temperature before serving.
- Preheat the grill over medium-high heat. Coat each slice of bread with a good amount of olive oil on both sides. Grill the bread until slightly charred and crisp, just a minute or so per side. Transfer the bread to a cutting board and cut each piece in half.
- Add the feta cheese, greek yogurt, and 2 tablespoons of oil from the skillet of tomatoes to a food processor. Process until smooth, scraping down the sides of the bowl as needed.
- Spoon the feta cheese into a shallow serving bowl. Add the roasted tomatoes over top, along with a generous drizzle of the oil from the skillet. Top the tomatoes with a few thyme and oregano leaves, flaky sea salt, and freshly cracked black pepper. Serve the bread alongside.