Roasted Tomatoes with Whipped Feta
While I first crafted this easy recipe as a seasonal topping for grilled steaks, my family enjoys it as a side all by itself. It is also quite good stirred into cooked couscous, rice, or quinoa. Simply drizzle with olive oil and a splash of balsamic vinegar, add additional fresh basil, and season to taste.


  • 3-4 cups cherry or grape tomatoes, halved (could also use thick slices of beefsteak tomatoes or halved plum tomatoes)
  • 3/4 cup crumbled feta cheese
  • 1/4 cup Greek yogurt (I used non-fat)
  • Freshly ground pepper to taste
  • Fresh basil, about 1/3 cup loosely packed, slivered


  1. Turn the oven to broil.
  2. In a mini chopper, food processor or blender, blend the feta, yogurt, and pepper until smooth. Depending on your appliance, small quantities may be hard to blend without scraping down the sides many times. You may also work into a smooth paste by hand. A little buttermilk would be an acceptable option to the yogurt.
  3. Place the tomatoes, cut sides up, on a lightly greased baking sheet with sides. Spoon the feta mixture over the tomatoes, trying to keep most of it on the tomatoes. The globs that fall on the sheet will bake to a golden brown and taste delicious, too.
  4. Place in the oven and, watching carefully, broil until the feta topping is golden brown.
  5. Sprinkle with the basil and serve.

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