The Best Whipped Feta With Roasted Tomatoes & Garlic
A creamy, tangy whipped feta dip topped with sweet, blistered cherry tomatoes and garlic roasted to perfection, finished with a honey drizzle and fresh basil. The ultimate appetizer ready in just 40 minutes.
Equipment
- 1 Food processor or power blender
- 1 Baking tray for roasting
- 1 Oven preheated to 200°C / 400°F
- 1 Griddle pan for frying bread
Ingredients
Main ingredients
- 250 g Ripe mixed cherry tomatoes juicy and sweet
- 2 cloves Garlic finely sliced
- 3 or 4 sprigs Thyme fresh
- 3 tablespoon Babylonstoren Extra Virgin Coratina Olive Oil
- 1 tablespoon Balsamic vinegar optional
- 200 g Crumbly feta
- ¼ cup plus 2 tbsp Full fat cream cheese
- Zest from ½ Lemon
- 2 tablespoon Babylonstoren Extra Virgin Coratina Olive Oil for whipped feta
- 1 drizzle Honey for serving
- 1 handful Fresh basil leaves or shredded larger basil for topping
- 1 Ciabatta bread griddle-fried, brushed with olive oil
- to taste Salt and pepper
Instructions
Instructions
- Preheat the oven to 200°C (400°F).
- Add cherry tomatoes, sliced garlic, and thyme sprigs to a baking tray and spread them out.
- Drizzle with 3 tablespoons of olive oil and optional balsamic vinegar, then season with salt and pepper.
- Roast for 20–25 minutes until tomatoes blister and garlic is fragrant.
- Meanwhile, combine feta, cream cheese, lemon zest, and 2 tablespoons olive oil in a food processor and blend until smooth.
- Spread whipped feta on a serving plate to form a fluffy layer.
- Spoon the roasted tomatoes and garlic over the whipped feta, removing thyme sprigs.
- Drizzle honey on top, scatter basil leaves, and season with more salt and pepper to taste.
- Brush slices of ciabatta bread with olive oil.
- Griddle-fry bread until golden on both sides. Serve alongside whipped feta and roasted tomatoes.
Notes
Store whipped feta in a sealed container in the fridge for 3-4 days. Keep tomatoes and garlic separately and consume within 2 days. Stir and bring to room temp before serving leftovers.