📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for getting those tomatoes nice and jammy.
2. In a bowl, toss the cherry tomatoes with 2 tablespoons of olive oil, a pinch of salt, and a generous grind of black pepper. Don't be shy with the seasoning – it really brings out their sweetness.
3. Spread the tomatoes in a single layer on a baking sheet. Roast for 20-25 minutes, or until they are softened and starting to burst. The skins should be slightly wrinkled, and the juices should be bubbling. Trust me, you'll know when they're ready! Take them out of the oven and let the tomatoes cool slightly.
4. While the tomatoes are roasting, prepare the whipped feta. In a food processor, combine the feta cheese, 2 tablespoons of olive oil, lemon juice, garlic, and a tablespoon of water. Don't skip the lemon juice – it adds a bright tanginess that cuts through the richness of the feta.
5. Process until smooth and creamy, scraping down the sides of the bowl as needed. If the mixture is too thick, add another tablespoon of water until you reach your desired consistency. You want it to be light and airy, almost like a cloud. Seriously! If you don’t have a food processor, you can use a hand mixer, but it might take a little longer to get it perfectly smooth.
6. Transfer the whipped feta to a serving bowl. Gently spoon the roasted cherry tomatoes over the top, along with any of the flavorful juices from the baking sheet. Those juices are liquid gold, don't let them go to waste!
7. Drizzle with a little extra olive oil, sprinkle with fresh basil or mint (if using), and serve immediately with warm pita bread, crusty bread, or your favorite vegetables for dipping. Watch as this disappears super quickly!
8. If you're not serving immediately, you can store the whipped feta and roasted tomatoes separately in the refrigerator for up to 3 days. Just bring them to room temperature before serving. I think it tastes even better after the flavors have had a chance to meld together!