Introduction
Tomato Confit and Whipped Feta Recipe is the kind of appetizer that feels effortlessly elegant yet deeply comforting. Imagine tender, slow-roasted cherry tomatoes bursting with sweet flavor, mingling with rich olive oil and aromatic garlic—all resting over a creamy bed of whipped feta. This dish blends rustic Mediterranean warmth with gourmet flair, creating a spread that’s perfect for gatherings, light lunches, or cozy weekend indulgence.
Thank you for reading this post, don't forget to subscribe!Whether you call it Roasted Tomato Confit with Whipped Feta Recipe or Caramelized Tomato Confit and Whipped Feta Dip Recipe, one thing is certain—it’s irresistibly good. The balance of salty, tangy, and sweet notes makes every bite pure bliss.
Why You’ll Love This Recipe
Simple yet sophisticated: Minimal ingredients, maximum flavor payoff.
Bursting with Mediterranean vibes: Olive oil, garlic, and herbs create that signature sunny flavor.
Creamy meets savory: The smooth feta contrasts beautifully with the juicy roasted tomatoes.
Perfect for entertaining: Serve it with crusty bread, crackers, or fresh veggies.
Healthy indulgence: Rich in antioxidants, healthy fats, and protein.
Versatile: Works as a dip, crostini topping, or sandwich spread.
Meal-prep friendly: Both components can be made ahead and stored.
Beautiful presentation: Vibrant colors that stand out on any table.
Ingredients
Tomato Confit
1 pint cherry tomatoes – sweet and small for even roasting.
½ cup extra virgin olive oil – high-quality oil is key for flavor.
3 cloves garlic, smashed – adds depth and aroma.
½ teaspoon salt – enhances tomato sweetness.
¼ teaspoon black pepper – balances acidity.
½ teaspoon dried thyme or a few sprigs fresh thyme – earthy, herbal note.
¼ teaspoon crushed red pepper flakes (optional) – adds gentle heat.
Whipped Feta
6 ounces feta cheese – choose full-fat for creaminess.
¼ cup plain Greek yogurt – smooths out the texture and adds tang.
1 tablespoon lemon juice – brightens the overall flavor.
1 tablespoon olive oil – for extra silkiness.
To Serve
Fresh basil leaves – a fragrant finishing touch.
Crusty bread or crostini – ideal for dipping or spreading.
Ingredient Tips:
For a twist, use heirloom cherry tomatoes for deeper flavor.
Substitute honey or balsamic drizzle for a sweet contrast.
If you prefer a milder cheese, mix in a little ricotta with the feta.
How to Make Tomato Confit and Whipped Feta
1. Preheat the oven
Set your oven to 300°F (150°C)—a gentle heat that allows the tomatoes to slowly caramelize and release their juices without burning.
2. Prepare the tomato confit
In a small baking dish, combine cherry tomatoes, olive oil, smashed garlic, salt, black pepper, thyme, and red pepper flakes. Stir gently to coat everything evenly.
3. Roast the tomatoes
Bake for 45–60 minutes, until the tomatoes soften, wrinkle, and start to burst. The oil will turn rich and golden, infused with garlic and herbs.
4. Make the whipped feta
In a blender or food processor, combine feta cheese, Greek yogurt, lemon juice, and olive oil. Blend until creamy and smooth, scraping the sides as needed. The goal is a light, airy texture.
5. Assemble and serve
Spread the whipped feta on a serving dish. Spoon the warm tomato confit over the top, making sure to drizzle some of that flavorful oil. Garnish with fresh basil. Serve immediately with toasted bread or pita.
Pro Tips
How long can I store tomato confit?
You can store it in an airtight container in the fridge for up to 2 weeks. The olive oil acts as a natural preservative.
Can I make whipped feta ahead of time?
Absolutely! Whipped feta can be made 2–3 days in advance. Keep it covered in the fridge and stir before serving.
What if I don’t have an oven?
You can make tomato confit on the stovetop over low heat for about 25–30 minutes. Just be careful not to overheat the oil.
Best Ways to Serve
This Tomato Confit and Whipped Feta Recipe is endlessly versatile. Try serving it:
As a starter with crusty baguette slices.
On top of bruschetta for a party-friendly appetizer.
Swirled into pasta or risotto for a gourmet twist.
Alongside grilled chicken or salmon as a flavorful side.
With a drizzle of honey or balsamic glaze for a sweet-savory contrast.
Nutrition Breakdown (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 180 | 9% |
| Protein | 6g | 12% |
| Fat | 14g | 21% |
| Carbohydrates | 5g | 2% |
| Fiber | 1g | 4% |
| Sodium | 290mg | 13% |
| Vitamin C | 10mg | 15% |
Storage & Leftovers
Refrigerate: Keep both tomato confit and whipped feta in airtight containers for up to 5 days.
Freeze: Tomato confit can be frozen for up to 2 months (store in oil). Avoid freezing whipped feta—it can lose its creamy texture.
Reheat: Warm tomato confit gently in a pan or microwave before serving again.
FAQs
What kind of feta works best?
Use block feta packed in brine—it’s creamier and less crumbly than pre-crumbled feta.
Can I use sun-dried tomatoes instead?
Yes! They create a more concentrated flavor and can be rehydrated slightly in olive oil before topping the whipped feta.
Is this recipe gluten-free?
Yes, the dish itself is gluten-free. Just choose gluten-free bread for serving.
Variations
Mediterranean Tomato Confit and Whipped Feta Recipe: Add kalamata olives and oregano.
Spicy version: Mix harissa or chili oil into the confit.
Herbed Feta: Blend in dill, parsley, or mint for a fresh twist.
Vegan option: Use vegan feta and coconut yogurt for a dairy-free version.
Brunch idea: Serve over avocado toast or alongside poached eggs.
Conclusion
This Tomato Confit and Whipped Feta Recipe isn’t just a dish—it’s an experience of textures, aromas, and sun-soaked Mediterranean flavor. It’s easy enough for weekday snacking yet elegant enough for entertaining. Try it once, and it’s guaranteed to become one of your go-to appetizers!