Whipped Feta With Blistered Tomatoes is a simple and delicious summer appetizer that only takes roughly 10 minutes to make. It’s the perfect addition to any gathering. The feta is combined with yogurt and whipped to create a super creamy dip/spread, then topped with blistered tomatoes, flakey salt, and fresh herbs. It is the perfect dip for veggies, or best enjoyed slathered on toasted bread. Either way, it’s a lovely compliment to a glass of crisp white wine or a negroni.
Whipped Feta With Blistered Tomatoes
I don’t know why it took me so long to try making whipped feta, it is so easy to make and incredibly delicious. The salty, tangy feta cheese is whipped with yogurt to create a light and fluffy dip. And even though the whipped feta is tasty on its own, the blistered tomatoes add a touch of sweetness to help balance out the tanginess and saltiness from the feta. The combination of the two is simply amazing; you will be making this Whipped Feta With Blistered Tomatoes over and over again!
What Do I Do With Whipped Feta?
I didn’t realize how many ways you can use whipped feta until I finally made it for myself. Whipped feta is fantastic on a crostini or added to a mezze platter. Additionally, you can add a dollop of whipped feta on your morning eggs, slather it on sandwiches; there are so many ways to enjoy it.
Blistering The Tomatoes
The blistered tomatoes add a nice layer of sweetness with a hint of garlic. I blister the tomatoes on the stovetop, as it’s quicker than roasting them in the oven. However, you can totally roast the tomatoes in the oven by adding them to a baking dish drizzled with a little olive oil, a pinch of salt, a tossing of herbs and chopped garlic, and roast at 400 for 20-30 minutes or until the tomatoes are soft and have released some of their juices.
Ingredients
Feta Cheese: This is the star ingredient, so you want to make sure you use a good quality feta cheese. I highly recommend Mt. Vikos Feta Cheese. It’s made from sheep and goats milk, which for some people is easier to digest. For this recipe, you will want to remove the feta cheese from the fridge about 30 minutes before you plan to use it, so as to allow it to ‘whip’ more easily.
Plain Greek or Sheep's Milk Yogurt: Greek yogurt will work well, however I use Bellwether Farm's Sheep's Milk Yogurt as I tolerate sheep's milk much better than cow’s milk.
Cherry Tomatoes: Multi-colored cherry tomatoes make for an extra beautiful dish, but small tomatoes of any variety are just as fantastic.
Garlic
Olive Oil
Rosemary
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Flakey Sea Salt: Maldon’s Sea Salt is wonderful and affordable.
Black Pepper
Fresh Herbs: For garnishing. You can use whatever herbs you have on hand. Basil, thyme, oregano, and rosemary work well.
Instructions
- In a medium saucepan over medium heat, add olive oil, tomatoes, salt, rosemary and garlic.
- Cook for 5-7 minutes or until tomatoes blister and begin to release their juices. You will want to stir frequently so as not to burn the garlic.
- Cube the feta cheese and add it to the food processor along with the yogurt.
- Pulse a few times, then blend for thirty seconds to one minute, or until smooth. If needed, add more yogurt to reach desired consistency.
- Plate the whipped feta and add the warm blistered tomatoes along with their juices on top.
- Garnish with flakey sea salt, black pepper, and fresh herbs of your choice.
- Serve immediately.
NOTE:
You can prepare the whipped feta ahead of time, however it will thicken up and lose a bit of its fluffiness when placed in the fridge, but it will not affect the flavor. If you do prepare this in advance, remove it from the fridge, so as to allow the whipped feta to come to room temperature prior to serving (it’s also easier to spread this way).
How to Serve:
Serve right away if able. If preparing in advance, whip the feta and blister the tomates then store in the fridge separately. When time to serve, remove the whipped feta from the fridge and allow to come to room temperature. Reheat the tomatoes on the stovetop or in the oven. Assemble whipped feta, and top with the warm tomatoes, garnish, and serve! Whipped Feta And Blistered Tomatoes go well with grilled or toasted bread, veggies or crackers.
How to Store:
You can store this Whipped Feta And Blistered Tomatoes dish in the fridge for 2-3 days.
You may also like:
Grilled Peach And Burrata Salad
Burst Cherry Tomato Pasta With Steak
Did you make this recipe? I’d love to see it, hashtag it on Instagram #simpleandfraiche. Questions? Leave a comment below!
Whipped Feta With Blistered Tomatoes
Ingredients
- 6 oz Feta Cheese Mt. Vikos
- 3-4 tablespoon Greek or Sheep's Milk Yogurt
- 1 pint Cherry Tomatoes
- 2 cloves Garlic minced
- 2 tablespoon Olive Oil
- 1 sprig Rosemary
- Flakey Sea Salt to taste
- Black Pepper to taste
- Fresh Herbs to garnish
Instructions
- In a medium saucepan over medium heat, add olive oil, tomatoes, salt, rosemary and garlic.
- Cook for 5-7 minutes or until tomatoes blister and begin to release their juices. You will want to stir frequently so as not to burn the garlic.
- Cube the feta cheese and add it to the food processor along with the yogurt.
- Pulse a few times, then blend for thirty seconds to one minute, or until smooth. If needed, add more yogurt to reach desired consistency.
- Plate the whipped feta and add the warm blistered tomatoes along with their juices on top.
- Garnish with flakey sea salt, black pepper, and fresh herbs of your choice.
- Serve immediately.
NOTE:
- You can prepare the whipped feta ahead of time, however it will thicken up and lose a bit of its fluffiness when placed in the fridge, but it will not affect the flavor. If you do prepare this in advance, remove it from the fridge, so as to allow the whipped feta to come to room temperature prior to serving (it’s also easier to spread this way).
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