Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

Wash the strawberries, remove the stems, and slice them in half or quarters based on their size. Spread the berries evenly on the lined baking sheet.

In a small bowl, whisk together the balsamic vinegar and honey. Drizzle this mixture over the strawberries and toss until they are well combined. Spread the strawberries evenly on the baking sheet, ensuring they aren’t overcrowded. Roast in the oven for about 30-35 minutes until they soften and release their juices. (Tip: Stir the strawberries halfway through for even roasting.)

While the strawberries are roasting, prepare the whipped feta. In a food processor, combine the feta cheese, Greek yogurt, olive oil, and black pepper. Blend the ingredients until smooth, scraping down the sides as needed. For an extra creamy texture, consider blending a bit longer. Chill the whipped feta in the fridge for 30-60 minutes.

Once the roasted strawberries are done, allow them to cool for 5-10 minutes. Transfer them, along with their juices, to a container and chill in the fridge separately from the whipped feta.

When ready to serve, place the whipped feta in a large bowl and top it with the chilled roasted strawberries. Serve with toasted crusty bread for dipping. Garnish with chopped basil, an extra drizzle of olive oil, and a sprinkle of black pepper for presentation. (Tip: A squeeze of lemon juice can add a tangy flavor to the whipped feta if desired.)