Whipped Feta With Confit Tomatoes
Whipped Feta With Confit Tomatoes

Whipped Feta With Confit Tomatoes

Salty feta topped with tomatoes warmed in olive oil that has been studded with aromatics until they are bursting, gooey and have a heightened sweetness are the perfect topping for hunks of grilled bread. These tomatoes are also perfect tossed together with pasta or gnocchi.

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Total Time
1 Hour
400g of mixed cherry tomatoes
5 garlic cloves, peeled & bruised
3 thin strips of lemon peel
½ tsp of caster sugar
1 tsp of coriander seeds
¼ tsp of dried chilli flakes
4 sprigs of oregano
60ml of extra virgin olive oil
Sea salt & black pepper
200g of good-quality feta cheese
Juice of ½ lemon
100g of thick Greek yoghurt
Step 1

Preheat the oven to 180°C/Fan 160°C/Gas Mark 4.

Step 2

Cut some of the larger tomatoes in half and leave some whole and place in a roasting tin along with the garlic and lemon peel. Season with salt and pepper and sprinkle over the caster sugar, coriander seeds, chilli flakes and oregano and then drizzle over the olive oil. Bake for 40 minutes until the tomatoes are bursting and fragrant. Cool down slightly, then discard the garlic and lemon peel.

Step 3

In the meantime, put the feta cheese into a food processor along with the lemon juice and whizz until smooth and creamy. Transfer to a bowl and stir in the yoghurt.

Step 4

Put the whipped feta in a serving bowl and top with the warm tomatoes. Serve with slices of toasted sourdough bread.

Comfort and Joy by Ravinder Bhogal, published 25 May 2023 by Bloomsbury Publishing (£26.00, hardback) Photographs © Kristin Perers 

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