Vegan Whipped Feta with Roasted Tomatoes

The perfect appetizer, snack board addition, or even a simple snack turned dinner. However you choose, I guarantee you'll be licking the bowl clean.

Provided by: chompingatthepic

Categories: Appetizer Dinner Lunch Snack

Time: 35 min

Yield: 2 servings

Number Of Ingredients: 8



Prep Time

40 mins

Cook Time

0:41 hours

Total Time

2:53 hours

6 oz vegan feta ((Violife makes a 12oz block, halve it))
2 tbsp olive oil (plus drizzle on tomatoes & bread)
2 tbsp water
1 tbsp vegan honey
1 1/2 cups grape or cherry tomatoes, halved
1 tsp dried oregano
1 sourdough baguette ((as many slices as needed))
1 clove garlic
Preheat oven to 375°. Line a baking tray with parchment paper.
Slice the tomatoes in half. Place on baking tray. Drizzle with oil & season with oregano. Toss well & place with cut side down. Roast in oven for 30 minutes.
While tomatoes roast, whip the feta by placing in a food processor, mixer or use a handheld mixer. Add the water, oil & honey until it is a smooth creamy consistency. You may need to stop to scrape down the sides. Add a bit of water as needed to reach your desired consistency.
Slice the baguette. Place on a baking tray & drizzle with a bit of olive oil. Place in the oven with the tomatoes for the last 10 minutes of cooking.
Remove items from oven. Unpeel the garlic clove & gently rub on the top of each slice of bread just to infuse a bit of flavor.
Plate the whipped feta, spoon over the tomatoes & serve the crostini on the side for dipping. Garnish with a drizzle of olive oil & some cracked pepper.