Whipped Feta with Blistered Tomatoes, whipped feta adds a creamy and salty zing to the recipe and perfectly balances the slightly sweet blistered tomatoes!

When you scroll down to the recipe card, don’t be intimidated by the recipe’s length. I promise you it’s so, so easy. I just broke the recipe down into the three components of tomato, feta, and bread to make it less confusing.

Are you a Feta fan? Boy, I am. I fell in love with feta when I had Feta Dip at Boshamps in Destin, Florida. I liked it so much I came home and made a copycat version! Next, I made Jalapeno Feta Dip which is amazing, especially if you like a little heat!

This dish has just a handful of ingredients. Garlicky, salty, and tangy whipped feta is perfectly complimented by fresh blistered tomatoes. However, if you prefer, you can just use the cheese dip and omit the tomatoes.

Table of Contents

Whipped Feta with Blistered Tomatoes

I cooked the tomatoes on the stovetop, but you can roast the tomatoes and garlic and toast the baguette slices in the oven. However, I prefer to toast the bread in a skillet on the stove. I took a cooking class once, where I learned this method. It was life-changing! Well, maybe not life-changing, but really, really good! Seriously, I never toast bread in the oven anymore because it’s so much better in a skillet. The skillet method isn’t the easiest, but it’s much better if done correctly. Let me tell you how.

Skillet Method

Heat a heavy skillet or a cast-iron skillet over medium-high heat. If you didn’t purchase a sliced baguette, slice your bread into 1/2-inch slices.
Add 2 tablespoons of olive oil to the pan. Carefully place the baguette slices in the hot oil. Immediately flip the bread to coat both sides with oil.
It’ll take 3 to 5 minutes per side to toast, depending on how hot your skillet is. Watch the bread closely. It can go from toasted to burnt really quickly.
Remove the toast from the skillet and place on a wire rack to cool.

Grill It

My second favorite method for toasting bread is to grill it. Here’s how

Heat a grill pan or grill to medium-high heat.
Slice bread into 1/2-inch slices.
Brush or spray both sides of the bread with olive oil.
Place bread slices on the hot grill and grill for 3-5 minutes per side or until lightly browned with grill marks.
Remove from the grill and cool on a wire rack.

If you don’t want to use a baguette for dipping, you can substitute toasted pita wedges, crackers, sturdy chips, or even vegetables, if you prefer.

Please remember that nutritional information is a rough estimate and can vary based on the products used.

WHILE YOU’RE HERE, CHECK OUT THESE RECIPES

Whipped Feta with Blistered Tomatoes

The salty tang of feta paired with slightly sweet tomatoes makes this combination a winner for your taste buds!

Author: Paula

5 from 7 votes

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Prep Time: 5

Cook Time: 10

Servings: 6 servings

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Ingredients

FETA

8 ounces feta cheese
⅓ cup (heaping) sour cream or Greek yogurt
⅛ teaspoon black pepper freshly ground really is better!
⅛ teaspoon red pepper flakes
2 tablespoons olive oil
salt if needed

TOMATOES

5 cloves garlic clove minced
2 tablespoons olive oil
10 ounces grape tomatoes or cherry tomatoes, about 2 cups
2-3 sprigs fresh thyme

BREAD

6 ounces baguette sliced

Instructions

TOMATOES

Heat a large skillet over medium heat.
Add 2 tablespoons of olive oil and garlic. Cook garlic until fragrant about 1 minute.
Add the tomatoes to the pan and cook, turning every 1 minute lightly charred on all sides yet still holding their shape. Cook time should be about 3 to 4 minutes but it depends on how hot your stove is.
Remove the pan from the heat and add the thyme. Let it rest while you make the feta.

FETA

While the tomatoes are cooking, prepare the feta.
In a food processor, add the feta, sour cream, and 2 tablespoons of olive oil. Season with black pepper and red pepper flakes.
Pulse to combine the ingredients, about 8 to 10 times, or depending on how creamy or chunky you want it. Add more sour cream if necessary.

BREAD – SKILLET METHOD

Heat a heavy skillet or cast-iron skillet over medium-high heat. Slice bread into 1/2-inch slices. Add 2 tablespoons of olive oil to the pan.
Carefully place bread slices in hot oil using tongs Immediately flip the bread to coat both sides.
Cook for about 5 minutes on each side, or until golden brown. Add more oil when needed.
Watch the bread closely. They'll burn easily. Remove the toasts from the pan and cool on a wire rack.

PUT IT TOGETHER

Spoon the feta onto a serving plate.
Spoon the blistered tomatoes over the top of the feta.
Sprinkle the tomatoes with thyme and red pepper flakes to garnish, if desired.
Serve with the toasted bread.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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