Roasted tomatoes, garlic & whipped feta
The most simple and delicious appetizer! Caramelised roasted cherry tomatoes and garlic layered over light creamy whipped feta and topped with fresh herbs.
Roasted tomatoes, garlic & whipped feta
Roasted tomatoes, garlic & whipped feta
Roasted tomatoes, garlic & whipped feta
Whipped cheeses are having a moment, and I’m here for it. What’s not to love about your favourite cheese transformed into a creamy spreadable dip that makes any dish that little bit fancier. What’s also great? It’s SO easy to make, it almost feels like you're cheating somehow.
This whipped feta with roasted tomatoes is not only a great appetizer for entertaining, it’s also just a really yummy light lunch or brunch situation, or even as a side for a simple cooked piece of meat 10/10 for low effort, high flavour.
If you used a crumbly feta, it may be difficult to get perfectly smooth. It’s still delicious as it is, there’s just a little more texture in it. If you want perfectly smooth consistency, opt for a danish or more creamy feta.
This might be because there was a little too much liquid added. I’d suggest adding a little more feta to thicken it back up.
Ingredients and substitutions
How to make it - step by step!
Preheat oven to 200 C or 390 F. Put cherry tomatoes, garlic, fennel seeds, salt, pepper and chilli flakes in a roasting tray, add olive oil then roast for 15 minutes.
Add the smoked paprika, stir to combine then cook for a further 15 minutes.
Meanwhile, blend feta, yogurt and lemon zest together in a food processor until nice and smooth.
When ready to serve, toast your sourdough. Smear the whipped feta on a plate, pour over the roasted tomatoes including the pan juices, top with herbs and serve with sourdough - yum.
Preheat oven to 200 C or 390 F. Put cherry tomatoes, garlic, fennel seeds, salt, pepper and chilli flakes in a roasting tray, add olive oil then roast for 15 minutes.
Add the smoked paprika, stir to combine then cook for a further 15 minutes.
Meanwhile, blend feta, yogurt and lemon zest together in a food processor until nice and smooth.
When ready to serve, toast your sourdough. Smear the whipped feta on a plate, pour over the roasted tomatoes including the pan juices, top with herbs and serve with sourdough - yum.
Watch the how to video
Watch the how to video
Roasted tomatoes, garlic & whipped feta
- 300g cherry tomatoes
- 1 tsp fennel seeds
- 1 tsp smoked paprika
- ½ tsp chilli flakes
- ½ tsp salt
- ½ tsp pepper
- 10 cloves of garlic, peeled
- ½ cup olive oil
- 250g feta cheese
- 3/4 cup Greek yogurt
- 2 tbsp olive oil
- 1 tsp lemon zest
- 1 tsp thyme
- 1 tsp dill
- 8 pieces of sourdough
- Preheat oven to 200 C or 390 F. Put cherry tomatoes, garlic, fennel seeds, salt, pepper and chilli flakes in a roasting tray, add olive oil then roast for 15 minutes
- Add the smoked paprika, stir to combine then cook for a further 15 minutes
- Meanwhile, blend feta, yogurt and lemon zest together in a food processor until nice and smooth
- When ready to serve, toast your sourdough. Smear the whipped feta on a plate, pour over the roasted tomatoes including the pan juices, top with herbs and serve with sourdough - yum.