Description
Tomato Confit and Whipped Feta is a rich and savory combination of slow-cooked tomatoes and creamy, tangy whipped feta. This delicious pairing works as a vibrant appetizer, a spread for toast, or a perfect side dish. The slow-cooked tomatoes bring out a deep sweetness, while the whipped feta adds a smooth and indulgent texture.
Ingredients
Scale
For the Tomato Confit:
- 2 cups cherry tomatoes (or grape tomatoes)
- 1/4 cup olive oil
- 4 cloves garlic, peeled and smashed
- 1 sprig fresh thyme
- 1 sprig fresh rosemary (optional)
- Salt and pepper, to taste
- 1 tablespoon balsamic vinegar (optional, for depth of flavor)
For the Whipped Feta:
- 8 oz feta cheese, crumbled
- 2 tablespoons cream cheese (or Greek yogurt for a lighter option)
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Fresh black pepper, to taste
- 1–2 tablespoons water (to adjust consistency)
Instructions
- Prepare the tomato confit:
Preheat the oven to 275°F (135°C).
In a baking dish, combine the cherry tomatoes, olive oil, smashed garlic, fresh thyme, rosemary (if using), salt, and pepper. Toss everything together to coat the tomatoes evenly in the oil and herbs.
Roast in the oven for about 1.5 to 2 hours, or until the tomatoes are soft, slightly wrinkled, and have released their juices.
Once done, drizzle with balsamic vinegar, if desired, and set aside to cool slightly. - Make the whipped feta:
In a food processor or blender, combine the crumbled feta cheese, cream cheese (or Greek yogurt), olive oil, lemon juice, and black pepper. Blend until smooth and creamy. Add water, one tablespoon at a time, to achieve your desired consistency (a spreadable texture is ideal). Taste and adjust seasoning as needed. - Assemble the dish:
To serve, spread a generous layer of whipped feta on a plate or serving dish. Top with the roasted tomato confit and its infused oil. Garnish with additional fresh thyme or rosemary if desired. - Serve:
Serve the Tomato Confit and Whipped Feta with warm crusty bread, crackers, or as part of a Mediterranean-inspired spread. Enjoy the vibrant flavors of this simple yet luxurious dish!
Notes
- The tomato confit can be made ahead and stored in the refrigerator for up to a week. The whipped feta is best served fresh, but can also be made a day ahead.
- Add extra herbs or spices to the whipped feta for a personalized twist, such as garlic, fresh dill, or smoked paprika.
- For a vegan option, substitute the feta with vegan feta and cream cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 2 hours (for the tomato confit)
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 280
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 80g
- Cholesterol: 30mg