Whipped Feta with Roasted Tomatoes
This is a perfect appetizer in any season. The flavour of the tomatoes improves with roasting and do take the time to press the Feta or the spread will be too briny.
Whipped Feta and Roasted Tomatoes
We usually serve this appetizer family style, but have been known to make the crostini, spread the Whipped Feta and top with a few warm tomatoes for a more grown-up evening.
Ingredients
- 20 (1.5 cups/200 gr) large grape tomatoes
- 2 TBSP olive oil
- 1 TBSP (3 gr) fresh parsley, finely chopped
- ¼ tsp. salt
- 1/8 tsp. pepper
- *150 gr feta
- 6 TBSP cream
- Fresh parsley or arugula to garnish if desired
Instructions
- Pre heat oven to 200 if you have 2 hours to roast the tomatoes. If not, pre heat oven to 300 and roast the tomatoes for 1 hour.
- Toss whole tomatoes, olive oil, parsley, salt, and pepper and spread onto a small baking pan.
- Meanwhile, prepare feta at least 1 hour prior to serving.
- (If you use half of a 400 gr container of Feta (200 gr) use 8 TBSP of cream instead of 6.)
- *Wrap feta in a thick tea towel and place on a plate. Then take at least 8 more plates and stack on top. Let rest on the counter for 1 hour to remove some of the brine from the feta.
- Crumble feta and place in a small food processor to rice the feta.
- Remove feta to a dish and add cream. With a fork stir feta until creamy and smooth.
- Feta can be refrigerated at this point or spread in a shallow dish and top with roasted tomatoes.
- Serve with crostini or grilled baguette. It’s best if the bread is somewhat toasted.
Notes
This appetizer is so so good! Italy and France are very close to Greece – where Feta originated, and what grows together, goes together. Is that close enough? Sometimes, yes it is………………A medium bodied red is perfect.
We’ve paired:
• Alpha Zeta R Valpolicella Ripasso 2018
• Xavier Ventoux 2017