Whipped Feta Dip with Burst Cherry Tomatoes
Prepare the tomatoes
  1. Preheat the oven to 350°. In a small baking dish, combine the tomatoes, thyme sprigs, garlic, lemon peel and olive oil. Season with salt and pepper. Roast the tomatoes until fragrant and the skin is beginning to burst, about 30 minutes. Let cool completely.
Meanwhile, make the dip
  1. In the bowl of a food processor, crumble the feta cheese. Add the yogurt and lemon juice. While the motor is running, slowly stream in the olive oil, pausing as needed to scrape down the sides of the bowl, until the mixture is thick and creamy. Season with salt and pepper. Scrape the feta dip into a bowl and refrigerate until ready to use.
  2. To serve, dollop the feta dip onto a small plate. Using the back of your spoon, spread the dip in an even layer and create a well in the middle. Spoon the room temperature tomatoes over the top and drizzle with some of the flavored olive oil. Garnish with fresh thyme leaves and freshly grated lemon zest and sprinkle with flaky sea salt and more black pepper. Serve right away with crusty bread and crackers for dipping.
Recipe Notes

NOTE If possible, choose a block of feta cheese that is packed in brine. The brine keeps the cheese moist which yields a creamier dip. Pre-crumbled feta cheese tends to be dry and chalky and will yield a less cohesive mixture.

MAKE AHEAD The feta dip can be refrigerated overnight. Let sit at room temperature for 15 to 20 minutes to soften slightly before using.