Whipped Feta with Roasted Tomatoes

 

Ingredients

• 1 pint cherry tomatoes (about 2 cups)

• 2 medium cloves garlic, unpeeled

• 4 tablespoons extra-virgin olive oil, divided

• 6 ounces feta cheese, crumbled (1 1/2 cups)

• 3 tablespoons reduced-fat cream cheese, softened

• 1/2 teaspoon onion powder

• 1 tablespoon lemon juice, plus lemon zest for garnish

• 1 tablespoon cold water

• 2 teaspoons balsamic glaze

• 1/4 teaspoon ground pepper

• 1 tablespoon fresh basil leaves

• 16 (1/4-oz.) slices whole-wheat baguette, toasted

• Directions

  1. Preheat oven to 450°F. Spread tomatoes and garlic on a large baking sheet. Drizzle with 1 tablespoon oil; toss to coat.

  2. 1. Roast until the tomatoes have burst and are starting to brown, about 18 minutes. Let cool slightly, about 10 minutes.

     2. Meanwhile, combine feta, cream cheese, onion powder and 2 tablespoons oil in a food processor; process until mostly smooth, about 15 seconds. Squeeze the roasted garlic cloves from their skins; add to the feta mixture along with lemon juice and water; process until smooth, about 20 seconds.

     3. Transfer the feta mixture to a serving bowl; top with the roasted tomatoes, balsamic glaze, pepper and the remaining 1 tablespoon oil. Top with basil leaves; garnish with lemon zest, if desired. Serve with toasted baguette.