Whipped Feta with Blistered Tomatoes & Grilled Bread

Illustrated cover for Whipped Feta with Blistered Tomatoes & Grilled Bread
Prep:10 minCook:10 minServings:4

Creamy feta whipped with Greek yogurt, olive oil, and lemon, spread onto a plate and topped with warm blistered cherry tomatoes and oregano. Served with charred grilled bread for scooping.

  • 8 oz feta cheese — drained, broken into chunks
  • ⅓ cup plain Greek yogurt
  • 4 tbsp extra-virgin olive oil — divided
  • 1 lemon — zested and juiced
  • 2 cups cherry tomatoes
  • 1 garlic clove — smashed
  • 1 tbsp fresh oregano — chopped (or 1 tsp dried)
  • salt
  • black pepper
  • 8 slices crusty rustic bread — thick-cut

Prep Tips

Directions

  1. Whip the feta In a food processor, combine 8 oz feta cheese, ⅓ cup plain Greek yogurt, 4 tbsp extra-virgin olive oil (reserve the rest for the tomatoes and bread), and the zest and juice from 1 lemon. Blend for 1 to 2 minutes, scraping down the sides, until smooth and fluffy. Taste and season with black pepper and a little salt if needed — feta is already salty, so go easy. Spread onto a shallow serving plate with the back of a spoon, leaving a well in the center.

  2. Blister the tomatoes Heat 2 tbsp of the 4 tbsp extra-virgin olive oil in a skillet over medium-high heat. Add 2 cups cherry tomatoes and 1 garlic clove, smashed, and cook, shaking the pan occasionally, for 4 to 6 minutes until the tomatoes blister, burst, and soften. Stir in 1 tbsp fresh oregano and a pinch of salt in the last 30 seconds.

  3. Grill the bread While the tomatoes cook, brush 8 slices crusty rustic bread on both sides with the remaining 4 tbsp extra-virgin olive oil. Char on a grill pan or under the broiler for about 1 to 2 minutes per side until golden with dark grill marks.

  4. Assemble and serve Spoon the warm 2 cups cherry tomatoes and their pan juices into the center of the whipped feta. Finish with a crack of black pepper and serve immediately with the 8 slices crusty rustic bread for scooping.