LOW-FAT, HIGH-PROTEIN ROSEMARY WHIPPED FETA with Balsamic Blistered Tomatoes

Preheat the oven to 400F. Prepare the halved tomatoes by mixing them in a bowl with a light drizzle of olive oil, balsamic vinegar, garlic powder, salt, and pepper. Spread the seasoned tomatoes on a pan and bake until blistered for 8-10 minutes.

In a food processor, combine the feta, Greek yogurt, and cream cheese with rosemary. Toss in a little more pepper and garlic powder. Process until well combined.

Transfer the whipped feta mixture to a bowl, top with the blistered tomatoes and their juices, and garnish with some more rosemary. Serve with toasted bread, crostini, or fresh veggies!