Ingredients:

  • 500g ripe heirloom or Roma tomatoes, deseeded and finely diced
  • 15g fresh basil leaves, chiffonade-cut
  • 2 cloves garlic, minced
  • 30ml high-quality extra virgin olive oil
  • 15ml aged balsamic vinegar
  • 5g flaky sea salt
  • 200g Greek feta cheese, crumbled
  • 60g full-fat Greek yogurt
  • 1 lemon, zested
  • 2ml freshly cracked black pepper
  • 1 sourdough baguette, sliced into 1/2-inch rounds
  • 45ml extra virgin olive oil for brushing
  • 1 garlic clove, halved for rubbing

Instructions:

  1. Macerate the tomatoes by tossing them in a bowl with 5g flaky sea salt and 15ml balsamic vinegar. Let them sit for 10 minutes until a pool of liquid forms at the bottom.
  2. Strain the mixture using a fine mesh sieve to remove the excess juice. This is the secret to a crisp appetizer.
  3. Fold in 15g basil, 2 minced garlic cloves, and 30ml olive oil into the strained tomatoes.
  4. Whip 200g feta and 60g Greek yogurt in a processor until the texture is completely velvety and smooth.
  5. Add lemon zest and 2ml black pepper to the feta cloud and pulse once more to combine.
  6. Slice the sourdough into rounds and brush both sides with 45ml of olive oil.
  7. Broil the bread for 2 minutes per side until the edges are charred and the center is golden.
  8. Rub the halved garlic clove directly onto the hot, rough surface of each toast slice.
  9. Assemble the bites by spreading a thick layer of feta on the toast, followed by a spoonful of the tomato mixture.