Name: Roasted Tomatoes with Whipped Feta
Yield: 6-8 as appetizer; 4 as side dish

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Recipes

Roasted Tomatoes with Whipped Feta

Creamy whipped feta paired with sweet roasted tomatoes; a simple, flavorful side dish perfect for any meal.

Prep:

15 minutes

Cook:

35 minutes

6-8 as appetizer; 4 as side dish

Easy

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Creamy whipped feta paired with sweet roasted tomatoes with fresh basil in a white bowl

Ingredients

1 pint cherry tomatoes

2 cloves garlic, thinly sliced

4TBSP extra virgin olive oil

1 tsp sea salt

1 TBSP fresh thyme

8-10 ounce feta

2 TBSP Greek yogurt

Zest from 1 lemon

1 TBSP sherry vinegar (sub apple cider vinegar)

1 tsp honey

6 fresh basil leaves

1 TBSP pine nuts

300 grams cherry tomatoes

2 cloves garlic, thinly sliced

4TBSP (60 ml) extra virgin olive oil

1 tsp (5 ml) sea salt

1 TBSP (15 ml) fresh thyme

225-280 grams feta

2 TBSP (30 ml) Greek yogurt

Zest from 1 lemon

1 TBSP (15 ml) sherry vinegar (sub apple cider vinegar)

1 tsp (5 ml) honey

6 fresh basil leaves

1 TBSP (15 ml) pine nuts

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Dietary Requirements

Meal Type

Occasion

Applicances

Cuisine

Kosher

Disease state

Recipe PDF

Instructions

Preheat the oven to 415°F. (213°C)
Place cherry tomatoes, garlic slices, and fresh thyme on a baking tray and drizzle with 2 tablespoons (30 ml) of olive oil and ½ teaspoon (2.5 ml) of salt.
Toss to ensure the tomatoes are well coated in the oil. Roast in the oven until the tomatoes blister open, about 20 minutes.
In a food processor, add feta, yogurt, 2 tablespoons (30 ml) olive oil, lemon zest, vinegar, honey, and the remaining salt.
Process until smooth and creamy, adding additional olive oil if needed for texture.
Toast pine nuts dry, without any oil, in a pan on low heat on the stovetop for 5 minutes. Stir frequently to prevent burning.
Smooth whipped feta mixture on a serving platter. Top with roasted tomatoes and garnish with roasted garlic, pine nuts, fresh thyme, and basil.
Serve with your favorite gluten-free crackers or bread.

Nutritional Info

Storage

Notes

With only a few simple and fresh ingredients, the fresh herbs paired with sweet tomatoes and tangy feta serve as a beautiful appetizer dip or side dish, served hot or cold, any time of the year.

This recipe was originally published in

Liz Hoobchaak- Harvest & Healing