Whipped Feta and Garlic With Roasted Tomatoes
This time of year, the market is overflowing with so much goodness, my mind (and stomach) is constantly churning with what to cook and bake to fully optimize the time of year where summer and fall collide. I’ve been on the dip train for a few weeks, where I make a variety of spreads and serve them with a healthy dose of homemade flatbreads. One recipe includes whipped feta with roasted tomatoes, it’s so easy and delicious and definitely a crowd pleaser. Cherry tomatoes get roasted until their juices caramelize and are then spooned on top of tangy feta that’s been whipped until it’s the perfect consistency for dipping.
Photography & Styling by Alison Engstrom
Whipped Feta and Garlic With Roasted Tomatoes
8 ounce good-quality block of feta cheese (sheep or cow)
1 medium clove of garlic
1/4 cup organic milk*
1 cup cherry tomatoes
Fresh herbs, for garnish (lemon balm, oregano, basil)
olive oil, for drizzle
Directions: In a basin of a food processor, add feta and garlic and pulse a few times to combine. Slowly add milk (see note below) and blend until desired consistency is achieved. Store in an airtight container until ready to use, making sure to refrigerate for at least 20 minutes. To roast tomatoes, preheat oven to 400 degrees, and when ready add to a small roasting pan or sheet pan. Cook for approximately 15 minutes or until browned and the juices begin to caramelize. To serve, place the whipped feta into a serving bowl and add tomatoes and herbs. Drizzle with olive oil and enjoy.
*Note: Since feta can have different moisture levels, start by adding the milk a little bit at a time and blend until desired consistency is achieved.
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