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A close-up of a delicious bowl of creamy whipped feta with roasted tomatoes, drizzled with olive oil and served with toasted bread.
Layla

Whipped Feta with Burst Roasted Tomatoes

This vibrant appetizer features sweet, savory burst cherry tomatoes roasted to perfection, paired with a creamy, tangy whipped feta dip. It's an easy yet impressive dish perfect for entertaining or a flavorful snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: American, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Tomatoes
  • 1.5 lbs cherry tomatoes washed and halved (or left whole if small)
  • 3 cloves garlic thinly sliced
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes optional
  • 0.5 tsp salt
  • 0.25 tsp black pepper freshly ground
For the Whipped Feta
  • 8 oz feta cheese block, crumbled
  • 4 oz cream cheese room temperature
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice freshly squeezed
  • 0.5 tsp black pepper freshly ground
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Baking Sheet
  • Food processor or electric mixer
  • Large Mixing Bowl
  • Serving Bowl
  • Whisk (if using electric mixer)

Method
 

Roast the Tomatoes
  1. Preheat your oven to 400°F (200°C).
  2. On a large baking sheet, combine the cherry tomatoes, thinly sliced garlic, 2 tablespoons of extra virgin olive oil, dried oregano, red pepper flakes (if using), salt, and black pepper. Toss gently to ensure all tomatoes are evenly coated.
  3. Spread the tomatoes in a single layer on the baking sheet. Roast for 20-25 minutes, or until the tomatoes are soft, slightly burst, and caramelized at the edges. Remove from the oven and let cool slightly while you prepare the feta.
Prepare the Whipped Feta
  1. While the tomatoes are roasting, combine the crumbled feta cheese, room temperature cream cheese, 2 tablespoons of extra virgin olive oil, and fresh lemon juice in a food processor.
  2. Process until the mixture is completely smooth and creamy, scraping down the sides of the bowl as needed. This usually takes 2-3 minutes. If the mixture appears too thick, add a tiny splash more olive oil or a teaspoon of water until desired consistency is reached.
Assemble and Serve
  1. Transfer the whipped feta to a shallow serving bowl or plate, spreading it out to create an even base.
  2. Carefully spoon the warm roasted tomatoes and their delicious pan juices over the whipped feta.
  3. Garnish with fresh chopped parsley and a final grind of fresh black pepper.
  4. Serve immediately with pita bread, warm crusty baguette slices, crackers, or fresh vegetable sticks for dipping.

Notes

For an extra depth of flavor, use good quality olive oil for both roasting the tomatoes and whipping the feta. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The whipped feta may firm up when chilled; for best texture, let it come to room temperature for 15-20 minutes before serving. You can also briefly warm the tomato portion in the microwave if preferred.