Whipped Feta with Honey-Roasted Tomatoes and Crostini

This gorgeous dip couldn’t be easier or more impressive. Our honey serves double-duty in this recipe—both in the honey-roasted tomatoes and to balance the saltiness of the feta. Make your own crostini by toasting slices of artisan bread, or if you’re short on time you can usually find some in the bakery department of your grocery store.

Whipped Feta with Honey-Roasted Tomatoes and Crostini
(a simple, yet elegant appetizer)
Serves 6

What you need:
1 pint grape tomatoes
2 tablespoons olive oil
3 tablespoons Savannah Bee Company honey (we used Tupelo Honey) plus more for drizzling
4 fresh thyme sprigs, plus more for garnish
Salt and pepper
1 (8-ounce) block feta cheese
¼ cup Greek yogurt
Toasted artisan bread slices

What to do:

1. Wash Up!

2. Roast the Tomatoes: Preheat the oven to 400°F. Toss together the tomatoes, oil, 1 tablespoon honey, and the thyme sprigs in a rimmed baking sheet or baking dish. Season with salt and pepper. Bake the tomatoes for 30 minutes or until they begin to burst and caramelize.

3. Make the Whipped Feta: Combine the feta, yogurt, and remaining 2 tablespoons honey in a food processor. Process until the mixture is smooth. Season with salt and pepper.

To Serve: Spoon the whipped feta into a serving bowl. Top with the roasted tomatoes and drizzle with additional honey. Garnish with fresh thyme and serve with the crostini.

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