Whipped Feta with Roasted Garlic Tomatoes Recipe
Your friends and family will love to scoop up the creamy, salty feta cheese whipped into a smooth, dippable appetizer and topped with roasted garlic and blistered cherry tomatoes.
How to Make the Best Whipped Feta with Roasted Garlic Tomatoes
This stunning whipped feta appetizer is a showstopper that takes just minutes of hands-on time. The magic happens when you roast whole garlic cloves until they become soft, caramelized, and sweet, paired with blistered cherry tomatoes that burst with concentrated flavor.
The creamy whipped feta base comes together easily in a food processor—just feta, Greek yogurt, and olive oil blended until silky smooth. When topped with the warm roasted garlic and tomatoes, along with their infused oil, you get layers of rich, savory, and slightly sweet flavors that work beautifully with simple pita chips.
This is the perfect appetizer for entertaining because you can roast the garlic and tomatoes ahead of time, then whip the feta and assemble everything in minutes. Your guests will be impressed by how elegant and flavorful it is, while you’ll appreciate how effortless it really is to prepare.
Whipped Feta with Roasted Garlic Tomatoes
Your friends and family will love to scoop up the creamy, salty feta cheese whipped into a smooth, dippable appetizer and topped with roasted garlic and blistered cherry tomatoes.
Ingredients
Main
Instructions
Prepare
- Preheat the oven to 350°F and line a baking sheet with foil. Place another smaller sheet of foil on top to make your roasted garlic foil 'pouch.'
- Remove the top of the head of garlic. Place on a loose sheet of foil and drizzle with ¼ cup of extra virgin olive oil. Fold up the sides of the foil to make a pouch and place in the oven for 20 minutes.
Roast
- After the garlic has roasted for 20 minutes, set the oven to broil on high. Add the tomatoes to the foil lined sheet pan. Very carefully unfold the foil pouch—tongs work best—so that you do not burn yourself on the hot oil.
- Add the head of roasted garlic and the oil to the sheet pan. Using a rubber spatula, toss the tomatoes with the oil and lightly season with a sprinkle of salt. Add fresh thyme and red pepper flakes (optional) to the pan. Spoon extra oil on top of the head of garlic. Place the sheet pan under the broiler for 8 to 10 minutes or until the tomatoes have blistered and the garlic is soft and slightly browned.
Whip & Serve
- While the tomatoes are cooking, prepare the feta. In a food processor, combine the feta, yogurt and 2 tablespoons of olive oil. Season with just a pinch of black pepper. Pulse to combine the ingredients—about 10 to 12 times—and run on low speed for 10 seconds until creamy.
- Spread the feta onto a serving plate. Spoon the blistered tomatoes and about 3/4 of the roasted garlic oil on top. Sprinkle the tomatoes with flaked sea salt and fresh cracked pepper. Slice the pita pocket thins into 8 triangles per pita and serve with the whipped feta.