Writer and Photographer Francine Coles

As you embark on your summer travels across Arizona’s diverse landscapes, these elegant roasted cherry tomato and whipped feta toasts make for the perfect portable picnic companion or a sophisticated starter after a day of exploration. The contrast of creamy, tangy whipped feta against sweet, bursting roasted tomatoes creates a Mediterranean-inspired dish that complements our state’s sun-drenched bounty. Whether enjoyed on a scenic overlook in Sedona or as an appetizer before dining out in Flagstaff, these beautiful bites capture the essence of summer entertaining.

Yields: 20 toasts

Ingredients

For the Roasted Cherry Tomatoes:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter, melted
  • 1 pound cherry tomatoes
  • 3 garlic cloves, smashed
  • 3 thyme sprigs
  • Kosher salt and freshly ground black pepper, to taste

For the Whipped Feta:

  • 6 ounces crumbled feta
  • 2 ounces Parmesan cheese, freshly grated
  • 1/3 cup whole milk
  • 1 teaspoon fresh lemon zest
  • Kosher salt and freshly ground black pepper, to taste

For Assembly:

  • 1 French baguette, sliced into 1-inch-thick pieces on the diagonal
  • Extra-virgin olive oil, for drizzling
  • Freshly grated Parmesan cheese, for garnish
  • Fried basil leaves or thinly sliced fresh basil, for garnish

Directions

Preheat oven to 375 degrees. In a shallow baking dish, combine olive oil, melted butter, cherry tomatoes, garlic and thyme. Roast for 20 to 22 minutes or until tomatoes are soft and bursting. Remove from oven, season with salt and pepper, and set aside.

Place feta, Parmesan, milk and lemon zest into a food processor. Season with salt and pepper to taste. Process mixture until completely smooth and creamy.

Place baguette slices on a baking sheet and drizzle with olive oil. Toast in the oven for 6 to 8 minutes or until lightly golden.

To assemble, spread a generous amount of the whipped feta over each toast. Using a slotted spoon, top with several roasted tomatoes. Finish with a light sprinkle of freshly grated Parmesan cheese and a few fried or thinly sliced fresh basil leaves. Serve immediately.

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