Whipped Feta with Roasted Tomatoes
Ingredients
A note about gluten: When served with gluten-free crackers, chips or bagels, this recipe is gluten free.
1 cup
crumbled Israeli feta
6 tbsp.
full-fat plain Greek yogurt
1 tbsp.
Kowalski's Extra Virgin Olive Oil
½ tsp.
freshly ground Kowalski's Black Peppercorns, plus more as needed
1 pt.
Bushel Boy Red Cherry Tomatoes
3 cloves
garlic, peeled and sliced
- kosher salt, to taste
- fresh oregano and thyme sprigs and crushed red pepper flakes, for garnish (optional)
Directions
- Preheat oven to 450°.
- In a food processor, combine feta, yogurt, oil and black pepper; process until smooth.
- Add more oil as needed to reach desired consistency; set mixture aside.
- In a medium mixing bowl, completely but lightly coat tomatoes and garlic with oil; season with salt and black pepper to taste.
- Arrange tomatoes and garlic in a single layer on a parchment-lined baking sheet; roast in preheated oven until tomatoes burst and garlic is dark golden on the edges (15-18 min.).
- Scoop feta mixture into a serving dish; garnish with warm tomatoes and garlic, herb sprigs and red pepper flakes.
- Finish dish with a drizzle of olive oil and additional black pepper to taste.
Tasty Tip:
- Serve with pita crackers or pita chips or smear on a bagel for a truly delicious treat.
