# What Goes In:
→ Roasted Cherry Tomatoes
01 - 2 cups cherry tomatoes, halved
02 - 2 tablespoons olive oil
03 - 1 clove garlic, minced
04 - 1/2 teaspoon dried oregano
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
→ Whipped Feta
07 - 7 ounces feta cheese, crumbled
08 - 3.5 ounces cream cheese, softened
09 - 2 tablespoons plain Greek yogurt
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon lemon juice
12 - 1/4 teaspoon freshly ground black pepper
→ To Serve
13 - 2 tablespoons fresh basil leaves, torn
14 - Extra olive oil, for drizzling
15 - Warm pita bread or gluten-free crackers (optional)
# How to Make It:
01 - Set oven temperature to 400°F for optimal roasting conditions.
02 - In a mixing bowl, thoroughly coat halved cherry tomatoes with olive oil, minced garlic, dried oregano, salt, and pepper.
03 - Arrange tomatoes in a single layer on a parchment-lined baking sheet. Roast for 20 to 25 minutes until softened, caramelized, and slightly blistered. Allow to cool briefly.
04 - Combine feta cheese, cream cheese, Greek yogurt, extra-virgin olive oil, lemon juice, and black pepper in a food processor. Blend until exceptionally smooth and creamy, periodically scraping the sides.
05 - Transfer whipped feta to a shallow bowl and smooth the surface using the back of a spoon.
06 - Spoon roasted cherry tomatoes and their pan juices evenly over the whipped feta. Garnish with torn basil leaves and a light drizzle of olive oil.
07 - Serve immediately accompanied by warm pita bread or gluten-free crackers as preferred.
