Roasted Tomatoes with Whipped Feta

With only a few simple and fresh ingredients, the fresh herbs paired with sweet tomatoes and tangy feta serve as a beautiful appetizer dip or side dish, served hot or cold, any time of the year. 

Serves 6-8 as an appetizer dip, serves 4 as a side dish. 

1 pint cherry tomatoes

2 cloves garlic, thinly sliced

4 tablespoons extra virgin olive oil

1 teaspoon sea salt

1 tablespoon fresh thyme

8-10 ounce feta

2 tablespoons Greek yogurt

Zest from 1 lemon 

1 tablespoon sherry vinegar (sub apple cider vinegar) 

1 teaspoon honey

6 fresh basil leaves

1 tablespoon pine nuts

Preheat the oven to 415°F.  Place cherry tomatoes, garlic slices, and fresh thyme on a baking tray and drizzle with 2 tablespoons of olive oil and ½ teaspoon of salt. Toss to ensure the tomatoes are well coated in the oil. Roast in the oven until tomatoes blister open, about 20 minutes.  

In a food processor, add feta, yogurt, 2 tablespoons olive oil, lemon zest, vinegar, honey, and the remaining salt. Process until smooth and creamy, adding additional olive oil if needed for texture. 

Toast pine nuts dry, without any oil, in a pan on low heat on the stovetop for 5 minutes. Stir frequently to prevent burning.