Whipped Feta with Roasted Tomatoes and Honey

Sacha Hirschfeld

This Whipped Feta with Roasted Tomatoes and Hot Honey is crazy-easy to "whip" together and showcases just a handful of good-quality ingredients.

Prep Time 5

Cook Time 5

Baking and cooling time 40

Course Appetizers

Cuisine Albanian, Mediterranean

Servings 4

Calories 285 kcal

Preheat the oven to 400°F and set a rack to the middle position. Place tomatoes on a rimmed baking sheet and drizzle with extra-virgin olive oil, a good sprinkling of kosher salt, and a few grinds of freshly ground black pepper. Place the crushed cloves of garlic and sprigs of thyme evenly throughout. Bake for 30 minutes. Allow to cool completely and remove thyme and garlic.
While the tomatoes are roasting, let's make the whipped feta. Pat the feta dry to remove excess brine. Break apart the feta using clean hands and place in the bowl of a food processor along with the minced garlic and 1 ice cube; pulse until smooth. Scrape down the sides using a silicone spatula (I use mine SO much). With the motor running, slowly drizzle in remaining extra-virgin olive oil, followed by the honey; pulse for a solid 2 minutes. Pour into a shallow bowl/plate and place in the fridge for now.
Wash the bowl/lid/blade of the food processor. Once tomatoes are cool, reserve a couple roasted tomatoes for garnish and add the rest to the bowl of the food processor; quickly pulse for 10 seconds. You want to break down the tomatoes but you don’t want a full on paste/sauce.
Place the pulsed tomatoes in the center of the whipped feta, along with the reserved tomatoes.
Garnish with remaining hot honey and thyme leaves.