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Late-Summer Aegean Whipped Feta

Late-Summer Aegean Whipped Feta

Roasted heirloom tomatoes, figs & hot honey — poolside mezze from Athens.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Side Dish
Cuisine: greek
Ingredients Method Video Notes

Ingredients
  

  • 500 g heirloom cherry tomatoes mixed colors
  • ntomatinia Santorinis • Varvakios look for Santorini cherry
  • 6 fresh figs halved
  • syka • black Mission figs now in season
  • 300 g Greek feta block not crumbled
  • feta • Dodoni or local sheep feta
  • 80 g cream cheese or Greek yogurt
  • kremotyri / yiaourti • For silkiness
  • 60 ml extra virgin olive oil Kalamata
  • elaiolado • Cold pressed
  • 2 garlic cloves smashed
  • skordo
  • 1 tbsp honey + 1 tsp chili flakes
  • meli + boukovo • Classic hot honey
  • fresh herbs: mint oregano, thyme
  • dyosmos rigani, thymari • Tear mint last
  • 4 slices grilled sourdough
  • psomi • Charred
  • sea salt black pepper, balsamic glaze
  • alati piperi

Method
 

  1. Roast heirloom tomatoes 18-20 min
  2. Toss heirloom tomatoes with 2 tbsp olive oil, garlic, oregano, salt. Spread in baking dish. Roast at 200°C 18–20 min until blistered. Add fig halves last 5 min until jammy at edges.
  3. Make hot honey 1 min
  4. Warm hot honey (honey + chili flakes) 1 min in small pan — just to bloom.
  5. Whip feta 2 min
  6. Blend feta, cream cheese/yogurt, 2 tbsp olive oil, splash water until silky. 60–90 sec. Taste: should be salty-creamy. Swirl into shallow bowl with back of spoon.
  7. Assemble 2 min
  8. Spoon roasted heirloom tomatoes & fig halves + all juices over whipped feta. Drizzle hot honey (honey + chili flakes), balsamic, herbs, flaky sea salt. Serve immediately with grilled sourdough to mop.

Video

Notes

Storage — 3 days fridge+
Make-ahead+Pairing: Assyrtiko + iced mountain tea+
 
SWIRL EFFECT TIP
Use the back of a spoon, drag from the center out, then circle back in — creates the valley that holds hot honey + tomato juices. Finish with olive oil “eye” in middle.
Servings scaler 2-6 — live recalculates 500g tomatoes, 300g feta