This roasted tomatoes with whipped feta is one of my favourite and most popular recipes. It was up on my old site for years and when I switched over my website I unfortunately lost a lot of posts and this was one of them.
I’m so excited to finally post this again and I even took new photos!
This recipe was an attempt at recreating one of my favourite dishes from Ten Foot Henry back in 2017 and you know what – it never gets old. I love tomatoes (except on burgers and pizza) and this is a perfect way to have them. I was lucky enough to get to use tomatoes and herbs from my garden.
Ingredients for the whipped feta
This dish is simple yet packs a huge punch of flavour. With only six ingredients including the herbs.
Feta I use Kirkland brand because I find both the quality and price to be great. Plus it’s a mix of goat and cow’s milk and it is creamy and briny and delicious.
Sour cream use full fat, it makes this dish extra rich and creamy and is totally worth it.
Herbs fresh parsley, basil and dill. Yes they HAVE to be fresh.
Lemon this adds a nice tangy note that rounds off the salty creamny flavours in the whipped feta dip.
This whipped feta won’t disappoint, paired up with roasted tomatoes and sourdough crostini and you have got yourself the best appetizer, snack, or brunch.
How to make this appetizer
When I say this dish is simple. I mean it.
First you’re going to take you tomatoes, drizzle them with olive oil, salt and pepper. Toss until they’re coated and throw them in the oven at 350F for about 10-12 minutes.
While the tomatoes are roasting you’re going to make the whipped feta. All you do is add the feta, sour cream, lemon juice and roughly chopped herbs into a small mixing bowl and mix with a hand held mixer.
Mix for as little or as long as you like, depending on the texture you want for your whipped feta. Personally, I like it to be creamy with a few big chunks of feta.
That’s it! Serve your roasted tomatoes with whipped feta appetizer with more fresh herbs and some toasted sourdough and enjoy.
Can you make this a day ahead
This appetizer is definitely meant to be eaten when it’s made, while the roasted tomtoes are still warm.
If you need to make it ahead of time, go ahead and make the whipped feta and put in airtight container in the fridge. Then roast the tomatoes and toast your sourdough when you’re ready for it.
How to make this dish your own
This appetizer is simple delicious and really versatile so don’t be afraid to make it your own.
Switch up the herbs I love using mint, cilantro and thai basil in the summer and then drizzle a little chili oil on the whipped feta mix. In the winter, I love using fresh thyme, rosemary and sage (just in smaller amounts as they can be quite strong)
Toasted bread I love sourdough for this recipe, but grilled focaccia, and even crackers are nice too.
Add a drizzle balsamic reduction is a nice addition if you’re feeling it,
It’s fun to switch things up with this appetizer – but it is perfectly delicious as is.
Roasted Tomatoes with Whipped Feta and Fresh Herbs
Ingredients
- 1 lb cherry tomatoes
- 1-2 tbsp extra virgin olive oil to coat tomatoes + drizzle for bread
- 1 1/2 cups feta cheese 250g
- 3/4 cup of full fat sour cream
- 1/2 cup fresh herbs small bunch of parsley, dill and 6-8 basil leaves
- juice from half a lemon about 1 tbsp
- salt and pepper to taste
- Sourdough bread
Instructions
- Preheat oven to 350F
- Toss tomatoes in a bowl with olive oil and salt and pepper, lay onto a cookie sheet lined with parchment paper and roast in oven at 350F for approximately 10-12 min. or until tomatoes begin to blister
- In the meantime, combine feta, sour cream, herbs and lemon juice in a small bowl and use a hand blender to mix together until herbs and feta are broken down a bit. (Note: If you want it to be creamier add a little more sour cream. I personally like a few chunks of feta in mine). Pour into one half of a serving bowl and set aside.
- Once tomatoes are done, pour into the other half of the serving bowl with the whipped feta. Tear off fresh herbs and place on top if you'd like as a garnish. Let cool.
- While the dish is cooling, turn the oven to broil, slice the sourdough bread and drizzle with olive oil and a little sprinkle of kosher salt. Broil on one side until starting to crisp than flip and do the same to the other side. Put slices of bread on a plate with a spoon for your tomato/cheese mix and spread over top and enjoy!
Notes
Nutrition
If you make this dish, I’d love to hear all about it. Please comment below, post it on Instagram and tag me @mysweetmess and hashtag #mysweetmess. And if you really love it, please share the link with friends and family.
Other recipes you might enjoy
EASY THYME AND CHEDDAR BREAD
VEGAN ZUCCHINI NOODLE SALAD
MAPLE PEACH BOURBON BACK RIBS
Till the next recipe,
Kristen xo
Can’t wait to make this for holiday entertaining!
You will love it, it’s a hit with everyone!
This roasted tomatoes with feta made a delicious appetizer for my recent steak dinner. I used your suggestion to drizzle balsamic reduction.
What an awesome pairing! Hope you liked the balsamic drizzle 🙂
This is a perfect appetizer for the holidays. Definitely going on my list. Thank you for sharing.
No problem, hoep your friends and family enjoy it as much as we do!
I love this easy appetizer and make it often, especially in the summer when my herb garden is full of fresh herbs. The roasted tomatoes add just enough acidity to cut through the salty cheese.
Yes! It is such a great recipe to have on repeat and garden herbs are the way to go!
I love a fresh savoury whipped feta with loads of tomatoes! This screams yummy and sunny!
You got that right!
Such a healthy appetizer which you can quickly put together for a weeknight dinner when you are pressed for time. Looks amazing!
Asbolutely, it’s so versatile. Our favourite time to have it is brunch.