Whipped Feta with Roasted Balsamic Strawberries – Smooth, whipped feta dip is topped with juicy, roasted balsamic strawberries and served with perfectly toasted bread.
I love a great dip, especially one with a variety of flavors and textures. This Whipped Feta with Roasted Balsamic Strawberries does exactly that. The tangy, smooth feta and the bold, sweet strawberries, spread on crunchy slices of baguette – I mean, you can’t have many more flavors or textures in there!
Whipped feta is one of my favorite things to make because it gives a new take on this incredible cheese. Usually, it’s a dry, bold cheese thrown on a salad. But by whipping it with some cream cheese, lemon juice and olive oil, it makes it spreadable and dippable, and much more versatile.
But before we get to the details of this recipe, let’s drool over some pics, huh?
Whipping the feta
Feta is a pretty firm cheese. But when you mix it with a softer cheese like cream cheese, it turns spreadable. However, it’s important to use a food processor to make sure it’s smooth and not gritty.
The cheeses are added to a food processor along with lemon juice, garlic, olive oil, and salt/pepper. It’s all processed just until smooth.
Roasting the strawberries
I used frozen strawberries for this recipe when I realized I didn’t have enough fresh ones. And turns out, I liked them better! You get extra juice and they stay whole while roasting.
The strawberries are tossed with balsamic vinegar, honey, and a pinch of salt. Then, they’re laid in a pan in just one layer. They’re roasted for about 30 minutes or until the mixture is bubbling and many of the strawberries have released their juice.
The strawberries need to cool completely before placing on top of the whipped feta.
Tips & Tricks
- Don’t over whip. I have made the mistake of pulsing the feta for too long in the food processor. The spread gets too smooth and almost liquified. It’s not appetizing to look at.
- Frozen vs fresh strawberries. I’ve used both in this recipe and actually prefer the frozen kind because of the extra juice and how they retain their shape. However, you can use fresh if you have extra to use. Just cook them for less time.
- Monitor the liquid in the dip. I used very little olive oil to keep the feta spread thick. However, you can add a little more to make it smoother. But add a tablespoon at a time to make sure it doesn’t get to thin.
Whipped Feta with Roasted Balsamic Strawberries
For the whipped feta dip:
- 1 large baguette
- 8 ounces feta cheese crumbled
- 3 ounces cream cheese
- 1 tablespoon extra virgin olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 clove garlic minced
- salt and pepper (to taste)
For the roasted balsaic strawberries:
- 3 cups frozen strawberries
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- ⅛ teaspoon salt
- 12 leaves fresh basil
- Preheat oven to 350 degrees. Slice baguette into 1/2 inch slices and place on large baking sheets. Bake for 8 minutes or until rounds are crispy. Set aside. Increased temperature to 400 degrees.
- Prepare the whipped feta cheese spread by placing feta cheese, cream cheese, lemon juice, 1 tablespoon olive oil, garlic, salt, and pepper in food processor and mix until completely combined. Spread into a shallow bowl and then cover bowl with plastic wrap. Refridgerate.
- Toss frozen strawberries with balsamic vinegar, honey, and salt. Place in preheated oven to roasted for 30-40 minutes or until mixture is bubbly and juice from strawberries have released. Remove from oven and let cool completely.
- Remove feta spread from refirgerator and place roasted strawberries on top of the spread. Thinly julienne the rest of the basil into very thin ribbons and sprinkle them over the top of the spread. Serve immediately with crispy bread.