Tomato Confit and Whipped Feta Recipe

If you’re craving something that feels effortlessly elegant yet homey and comforting, this Tomato Confit and Whipped Feta Recipe is your new go-to. Imagine jewel-like cherry tomatoes slow-roasted to tender perfection, releasing their natural sweetness into a luscious olive oil bath, paired with creamy, tangy whipped feta that’s so smooth it practically melts on your tongue. This dish is the kind of Mediterranean-inspired magic that elevates simple ingredients into a vibrant appetizer or snack that everyone will adore.

Ingredients You’ll Need

Ingredients You’ll Need

These ingredients are straightforward but each one plays a vital role in creating the layers of flavor and texture that define this Tomato Confit and Whipped Feta Recipe. From the bright acidity in the lemon juice to the mellow richness of olive oil, every element adds a delicious note.

• 1 pint cherry tomatoes: Choose ripe and firm ones for the sweetest, most concentrated confit.
• 1/2 cup extra virgin olive oil: This quality oil is crucial for a beautifully rich roasting and luscious mouthfeel.
• 3 cloves garlic (smashed): Garlic adds aromatic depth without overpowering the delicate tomatoes.
• 1/2 teaspoon salt: Enhances natural sweetness and balances flavors perfectly.
• 1/4 teaspoon black pepper: Adds a gentle peppery warmth.
• 1/2 teaspoon dried thyme or fresh sprigs: Thyme brings a subtle herbal earthiness that complements the tomatoes.
• 1/4 teaspoon crushed red pepper flakes (optional): For a little kick to make it more exciting.
• 6 ounces feta cheese: Choose a creamy, tangy feta to create that signature whipped spread.
• 1/4 cup plain Greek yogurt: Adds creaminess and a touch of freshness to the feta.
• 1 tablespoon lemon juice: Brightens the whipped cheese with a refreshing citrus zing.
• 1 tablespoon olive oil (for blending): Helps achieve that irresistibly smooth whipped texture.
• Fresh basil leaves and crusty bread for serving: Fresh basil adds fragrant color and bread is perfect for scooping up every last drop.

How to Make Tomato Confit and Whipped Feta Recipe

Step 1: Roast the Cherry Tomatoes

Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius). In a small baking dish, toss together the cherry tomatoes, extra virgin olive oil, smashed garlic cloves, salt, black pepper, thyme, and optional crushed red pepper flakes. Spread them out evenly and slide the dish into the oven. Roast slowly for 45 to 60 minutes until the tomatoes have softened, become slightly wrinkled, and start to burst open. This gentle roasting deepens the flavor dramatically, coaxing out a naturally sweet, concentrated tomato essence that is the heart of this recipe.

Step 2: Prepare the Whipped Feta

While the tomatoes are roasting, take some time to whip up the feta. In a food processor or blender, combine the feta cheese, plain Greek yogurt, lemon juice, and one tablespoon of olive oil. Blend at high speed until the mixture is silky smooth and creamy, scraping down the sides as needed so everything comes together perfectly. This whipped feta will offer a luscious base that’s both tangy and rich, creating a beautiful contrast to the roasted tomato confit.

Step 3: Assemble and Serve

Spread the whipped feta in a shallow bowl or on a serving plate, creating a lovely canvas for your roasted tomato confit. Spoon the warm tomatoes over the cheese, making sure to drizzle some of that fragrant olive oil from the roasting pan on top. The melding of warm, sweet tomatoes with the cool, creamy feta is simply irresistible.

How to Serve Tomato Confit and Whipped Feta Recipe

Garnishes

Fresh basil leaves not only add a pop of vibrant green but also bring a sweet, peppery aroma that brightens the entire dish. You could also sprinkle a few cracks of fresh black pepper or a light drizzle of extra virgin olive oil to enhance the glossy look and flavor.

Side Dishes

This recipe shines paired with crusty bread for dipping, whether it’s a sturdy baguette or sourdough. It also pairs beautifully with grilled vegetables or can be served as an appetizer alongside olives and charcuterie for a Mediterranean-inspired spread that feels both rustic and refined.

Creative Ways to Present

Try serving the Tomato Confit and Whipped Feta Recipe on crostini for elegant finger food at a party. Or spoon it over warm polenta, grilled flatbreads, or even as a topping for roasted potatoes for a delightful twist that will impress guests with minimal effort.

Make Ahead and Storage

Storing Leftovers

This Tomato Confit and Whipped Feta Recipe stores wonderfully in the fridge for up to three days. Keep the tomato confit and whipped feta in separate airtight containers to maintain the best texture and flavors.

Freezing

While the tomato confit can technically be frozen, the texture may soften further, so it’s best enjoyed fresh or refrigerated. The whipped feta is not ideal for freezing as the texture can change upon thawing.

Reheating

Gently reheat the tomato confit in a low-temperature oven or on the stovetop until just warm. Avoid overheating to preserve the vibrant flavors and prevent the tomatoes from becoming too mushy. Serve immediately over room temperature or chilled whipped feta for the perfect balance.

FAQs

Can I use other types of tomatoes for this recipe?

Absolutely! While cherry tomatoes are ideal for their sweetness and size, grape or small plum tomatoes work well too. Just remember that larger tomatoes might require a longer roasting time to reach that perfect confit texture.

Is there a vegan version of this Tomato Confit and Whipped Feta Recipe?

Definitely! Swap the whipped feta with a creamy white bean spread flavored with lemon juice and olive oil for a dairy-free alternative. It won’t have the exact tang of feta but will still be delightfully creamy and satisfying.

How long does it take to roast the tomatoes?

The slow roasting usually takes between 45 to 60 minutes at 300 degrees Fahrenheit. The key is low and slow to concentrate the flavors without drying the tomatoes out. Keep an eye for them to become soft and just starting to burst.

Can I prepare parts of this recipe in advance?

Yes! In fact, roasting the tomatoes ahead and making the whipped feta can be done a day in advance. Store both separately in the fridge and assemble just before serving for fresh flavor and easy entertaining.

What’s the best way to serve this as an appetizer?

Serving with crusty bread or crostini is a classic and crowd-pleasing way. You can also add some olives, marinated artichokes, and nuts on the side to create a shareable Mediterranean-inspired platter that will impress everyone at your table.

Final Thoughts

This Tomato Confit and Whipped Feta Recipe beautifully combines simplicity and sophistication in one stunning dish. It’s the kind of recipe that brings joy to casual gatherings or special occasions with minimal fuss. I can’t wait for you to taste how the sweet, slow-roasted tomatoes paired with creamy whipped feta create an unforgettable flavor harmony. Give it a try—you’ll be reaching for it again and again.

Tomato Confit and Whipped Feta Recipe

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• Author: admin
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A delightful Mediterranean appetizer featuring slow-roasted cherry tomatoes cooked in olive oil and aromatic herbs, paired with a creamy whipped feta spread blended with Greek yogurt and lemon juice. Perfect served warm or at room temperature alongside crusty bread for a flavorful and satisfying starter.

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Ingredients

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Tomato Confit

• 1 pint cherry tomatoes
• 1/2 cup extra virgin olive oil
• 3 cloves garlic, smashed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme or a few sprigs fresh thyme
• 1/4 teaspoon crushed red pepper flakes (optional)

Whipped Feta

• 6 ounces feta cheese
• 1/4 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for blending)

To Serve

• Fresh basil leaves
• Crusty bread

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Instructions

1. Preheat the oven: Set your oven to 300°F (150°C) ensuring it reaches the right temperature for slow roasting the tomatoes perfectly.
2. Prepare the tomato confit: In a small baking dish, combine cherry tomatoes, extra virgin olive oil, smashed garlic cloves, salt, black pepper, thyme, and crushed red pepper flakes if using. Mix gently to coat the tomatoes with the oil and seasonings evenly.
3. Roast the tomatoes: Place the baking dish in the oven and roast for 45 to 60 minutes until the tomatoes have softened, become slightly wrinkled and are just beginning to burst, releasing their concentrated flavors into the oil.
4. Make the whipped feta: While the tomatoes roast, combine the feta cheese, plain Greek yogurt, lemon juice, and 1 tablespoon of olive oil in a food processor or blender. Blend until smooth and creamy, stopping to scrape down the sides as necessary to ensure a uniform texture.
5. Assemble the dish: Spread the whipped feta into a serving plate or shallow bowl. Spoon the warm tomato confit over the top, including some of the infused olive oil from the baking dish to add flavor and moisture.
6. Garnish and serve: Finish by garnishing with fresh basil leaves and serve immediately with crusty bread for dipping or spreading, enjoying it warm or at room temperature.

Notes

• This dish can be enjoyed warm or at room temperature to suit your preference.
• For a dairy-free alternative, substitute the whipped feta with a whipped white bean spread.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Appetizer
• Method: Roasting
• Cuisine: Mediterranean