Whipped Feta with Roasted Tomatoes

The very best, simplest, most satisfying summer appetizer – whipped feta with roasted tomatoes. Full of garlic and fresh garden herbs. This is summer in a bowl.

INGREDIENTS

• 1 1/2 lbs cherry tomatoes
• 2 cloves garlic, very thinly sliced
• 4 fresh thyme sprigs
• 2 fresh oregano sprigs
• 1 cup olive oil
• kosher salt
• 12 oz crumbled feta cheese
• 1/4 cup + 2 tbsp olive oil

Whipped Feta with Roasted Tomatoes

• 1/4 cup water
• 1 loaf crusty bread, sliced ½”
• thyme + oregano leaves, to garnish
• flaky sea salt
• freshly cracked black pepper

INTRUCTIONS

1. Preheat the oven to 375F°. Add the cherry tomatoes, sliced garlic, and fresh herbs to a large cast-iron skillet. Cover with the olive oil, season with a pinch of salt, and toss to combine. Roast for 35-40 minutes until the tomatoes are soft and caramelized.
2. Preheat the grill over high heat. Coat each slice of bread with a good amount of olive oil on both sides. Set aside.
3. In a food processor, combine the feta, olive oil, and water. Blend until smooth and creamy.
4. Grill the bread until slightly charred and crisp, just a minute or so per side. Transfer the bread to a cutting board and cut each piece in half.
5. Spoon the feta cheese into a bowl. Add the roasted tomatoes over top, along with a generous drizzle of the oil from the skillet. Top the tomatoes with a few thyme and oregano leaves, flaky sea salt, and freshly cracked black pepper. Serve the bread alongside.

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