Adapted from https://bakingthegoods.com/2020/01/13/roasted-tomato-whipped-feta-dip/
A trip down memory lane to Italy and Greece with this tasty combination.
Start by roasting grape and/or cherry tomatoes (some were grown in our garden) along with Sweet Flavor Bombs? from Whole Foods.
![](https://espohcc.com/wp-content/uploads/2023/08/Roasted-Tomatoes-Prep-1024x768.jpg)
Crush some garlic and add it to the pan along with fresh oregano, thyme, and rosemary. Season with salt and pepper then drizzle with some oregano-infused olive oil and into the oven at 400 for about 30 minutes total. Chef tip: rotate the pan halfway through and move the tomatoes around with tongs.
Once finished, let them sit for 10 minutes or so while you whip the ricotta and Feta mixture.
![](https://espohcc.com/wp-content/uploads/2023/08/Tomatoes-Finished-roasting-1024x768.jpg)
Whip the Feta and Ricotta (roughly equal parts) along with some extra-virgin olive oil and liquid from the feta container. Season with salt and pepper and blend in a mini-prep food processor until you get the desired flavor and consistency. We like ours at roughly mashed potato consistency!
Lightly oil the slices of ciabatta and then grill to get a nice toast with a bit of char for flavor. I used my Fire Magic Regal II grill…here is their storefront.
https://www.firemagicstore.com/
Here is the finished dish!!!
![](https://espohcc.com/wp-content/uploads/2023/08/Roasted-Tomatoes-w-Feta-and-Ricotta-768x1024.jpg)
![Roasted-Tomatoes-w-Feta-and-Ricotta Roasted Tomato with Whipped Feta Ricotta spread](https://espohcc.com/wp-content/uploads/2023/08/Roasted-Tomatoes-w-Feta-and-Ricotta-scaled.jpg)
![Roasted-Tomatoes-w-Feta-and-Ricotta Roasted Tomato with Whipped Feta Ricotta spread](https://espohcc.com/wp-content/uploads/2023/08/Roasted-Tomatoes-w-Feta-and-Ricotta-scaled.jpg)