Whipped Feta with Roasted Tomatoes

Whipped Feta with Roasted Tomatoes

Serves 8


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)
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  1. Preheat oven to 450°.
  2. In a food processor, combine feta, yogurt, oil and black pepper; process until smooth.
  3. Add more oil as needed to reach desired consistency; set mixture aside.
  4. In a medium mixing bowl, completely but lightly coat tomatoes and garlic with oil; season with salt and black pepper to taste.
  5. 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.).
  6. Scoop feta mixture into a serving dish; garnish with warm tomatoes and garlic, herb sprigs and red pepper flakes.
  7. 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.