Whipped Feta With Balsamic Roasted Strawberries

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If you loved our cranberry whipped feta recipe, get ready for the ultimate summer appetizer! We take fresh feta, mix it with mascarpone until it’s super smooth, then crown it with balsamic-roasted strawberries and fresh basil. The result? A creamy, sweet, tangy dip you won’t be able to resist. And guess what? You only need a handful of ingredients to whip it up, making it the perfect last-minute addition to any spring or summer party.

If you’re prepping this dish for a gathering, we suggest making the whipped feta and strawberries a few hours or even a day ahead. Just be sure to keep them separate until serving time. As for the bread, toast it and add the basil garnish right before serving to keep everything fresh. While we adore the mildness and creaminess of mascarpone, you can easily swap it out for regular cream cheese or Greek yogurt if you prefer.

Any leftovers can be stored in the fridge in an airtight container for up to 4 days.

Whipped Feta With Balsamic Roasted Strawberries

Prep Time 10 minutes
Total Time 1 hour
Course Appetizer
Servings 8


  • 1 pound of fresh strawberries stems removed, and halved
  • 3 tablespoons of balsamic vinegar
  • 1 tablespoon of honey
  • 8 ounces of feta in brine drained and cut into small cubes
  • 6 ounces of mascarpone or cream cheese about 3/4 cup, at room temperature
  • Freshly ground black pepper
  • 2 tablespoons of extra-virgin olive oil plus more for drizzling
  • Chopped fresh basil and crackers or toast for serving


  • Step 1: Preheat your oven to 350°F. Line a large baking sheet with parchment paper. Spread out the strawberries on the sheet. In a small bowl, whisk together the balsamic vinegar and honey. Drizzle the mixture over the strawberries and toss to coat evenly. Spread them out in a single layer.
  • Step 2: Roast the strawberries until they start to soften and release their juices, which should take about 25 to 30 minutes. Let them cool.
  • Step 3: While the strawberries are cooling, pulse the feta in a food processor until it breaks down into small crumbs. Add the mascarpone and a pinch of pepper, then pulse until everything is well combined. With the processor running, slowly pour in the olive oil and blend until the mixture is smooth and fluffy.
  • Step 4: Transfer the whipped feta to a serving bowl. Top it with the cooled strawberries and basil, then drizzle with a bit more olive oil and season with pepper. Serve with crackers or toast on the side. Enjoy your delicious dip!

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