Roasted Cherry Tomato & Whipped Feta on Toasted Baguettes

Roasted Tomatoes

2 tbsp good olive oil

2 tbsp unsalted butter, melted

1 pound cherry tomatoes (I like to use heirloom)

3 sprigs fresh thyme

3 cloves garlic, optional

Whipped Feta

6 ounces crumbled feta cheese

2 ounces grated parmesan (I use a blend of parmesan & asiago)

1/3 cup whole mild or 2 tbsp milk & 2 tbsp plain Greek yogurt

½ - 1 tsp fresh lemon zest

Salt & pepper to taste

Garnishes, optional

Grated parmesan cheese

Basil – fried or fresh (tear leaves into small pieces)

Slice into 1-2 inch thick slices 1 French-style baguette (I use GF Crusty Bread – see my recipe)

Place on baking sheet covered in parchment paper & brush with olive oil.

Bake at 375° for 8-12 minutes until toasty & bottoms are lightly browned.

 Combine olive oil, melted butter, tomatoes thyme & garlic (if using) in shallow baking dish. (I find a 9x13 inch glass baking dish works well.)

Roast at 375° for 20-22 minutes until tomatoes are soft & bursting.

Place feta & parmesan cheeses, milk, yogurt (if using), lemon zest, & salt & pepper in food processor. Process until completely smooth.

To assemble, spread whipped feta mixture on toasted baguette slices. Using a slotted spoon, spoon a few tomatoes on each slice.

Garnish with options above.  

Notes:

This recipe is adapted from https://www.spoonforkbacon.com. Thanks Teri & Jenny!

If you don’t have a food processor, a blender will work – you will just need to stir occasionally while blending to make sure it all mixes together. The whipped feta mixture will probably be more than you need, but it is good on crackers for an appetizer, or toast (maybe with some sliced avocado) for lunch. And it will also keep in the refrigerator for a while.