# What You Need:
→ 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 - Preheat oven to 400°F.
02 - In a mixing bowl, combine halved cherry tomatoes with olive oil, minced garlic, dried oregano, salt, and black pepper. Toss to coat evenly.
03 - Arrange tomatoes in a single layer on a parchment-lined baking sheet. Roast for 20–25 minutes until tomatoes are soft, caramelized, and blistered. Allow to cool slightly.
04 - In a food processor, blend feta, cream cheese, Greek yogurt, extra-virgin olive oil, lemon juice, and black pepper until extremely smooth and creamy, scraping down sides as needed.
05 - Transfer whipped feta to a shallow serving bowl and smooth the top. Spoon the roasted cherry tomatoes and their juices over the whipped feta. Garnish with torn basil and drizzle with olive oil.
06 - Serve immediately with warm pita bread or gluten-free crackers.
