Description
This vibrant Tomato Confit with Whipped Feta recipe features slow-cooked cherry tomatoes infused with garlic and herbs, paired with a creamy, tangy whipped feta spread. Perfect as an appetizer or spread, it combines rich Mediterranean flavors with a smooth, luscious texture that brightens any table.
Ingredients
Scale
Tomato Confit
- 2 cups cherry tomatoes (or grape tomatoes)
- 1/4 cup olive oil
- 4 cloves garlic, peeled and smashed
- 1 sprig fresh thyme
- 1 sprig fresh rosemary (optional)
- Salt and pepper, to taste
- 1 tablespoon balsamic vinegar (optional, for depth of flavor)
Whipped Feta
- 8 oz feta cheese, crumbled
- 2 tablespoons cream cheese (or Greek yogurt for a lighter option)
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Fresh black pepper, to taste
- 1-2 tablespoons water (to adjust consistency)
Instructions
- Prepare Tomato Confit: Preheat oven to 275°F (135°C). In a small baking dish, combine cherry tomatoes, olive oil, smashed garlic cloves, thyme, rosemary (if using), salt, and pepper. Gently toss to coat. Bake for 1 hour 45 minutes until tomatoes are soft and bursting.
- Add Balsamic Vinegar: Remove tomato confit from oven and stir in balsamic vinegar while warm. Set aside to cool slightly.
- Whip the Feta: In a food processor, combine crumbled feta, cream cheese, olive oil, lemon juice, and black pepper. Pulse until smooth. Slowly add water 1 tablespoon at a time to achieve a creamy and spreadable texture.
- Serve: Spoon tomato confit into a serving bowl and top with whipped feta. Garnish with additional fresh black pepper or herbs if desired. Serve with crusty bread or crackers.
Notes
- Use grape tomatoes if cherry tomatoes are unavailable; both work well for confit.
- Baking at a low temperature allows tomatoes to slowly soften and concentrate flavors without burning.
- The whipped feta can be made lighter by substituting cream cheese with Greek yogurt.
- Adjust water quantity in whipped feta to achieve your preferred consistency.
- Tomato confit can be refrigerated for up to 3 days and enjoyed chilled or at room temperature.
