Go Back
Print

Whipped Feta and Roasted Tomatoes

This appetizer is low Carb and delicious! Only the tomatoes and bread have CHO.

Course Appetizer
Cuisine Mediterranean
Keyword Cream, Feta Cheese, Grape Tomatoes, Olive Oil

Ingredients

  • 20 (1.5 cups/200 gr) large grape tomatoes 6 CHO
  • 2 TBSP olive oil 0 CHO
  • 1 TBSP (3 gr) fresh parsley, finely chopped 0 CHO
  • ¼ tsp. salt 0 CHO
  • 1/8 tsp. pepper 0 CHO
  • *150 gr feta 0 CHO
  • 6-8 TBSP cream 0 CHO

TOTAL CHO 6 CHO

BREAD CHO DEPENDENT ON YOUR PRODUCT AND SERVING SIZE

Instructions

  1. Pre heat oven to 200 if you have 2 hours to roast the tomatoes. If not, pre heat oven to 300 and roast the tomatoes for 1 hour.
  2. Toss whole tomatoes, olive oil, parsley, salt, and pepper and spread onto a small baking pan.
  3. Meanwhile, prepare feta at least 1 hour prior to serving.
  4. *Wrap feta in a thick tea towel and place on a plate. Then take at least 8 more plates and stack on top. Let rest on the counter for 1 hour to remove some of the brine from the feta.
  5. Crumble feta and place in a small food processor to rice the feta.
  6. Remove feta to a dish and add cream. With a fork stir feta until creamy and smooth.

  7. Depending on the Feta you may need 8 TBSP cream vs 6.

  8. Feta can be refrigerated at this point or spread in a shallow dish and top with roasted tomatoes.
  9. Serve with crostini or grilled baguette. It’s best if the bread is somewhat toasted.