Whipped Feta Tomato Toasts
shared by Nibblore Kitchen
Salty whipped feta, crisp bread, and warm tomatoes that burst into their own garlicky sauce make these toasts especially craveable. Broiling the tomatoes delivers a jammy finish quickly, while Greek yogurt keeps the feta spread creamy and balanced. Serve them warm as an appetizer or alongside a simple salad for lunch. • Pat the feta dry before blending; excess brine can make the spread loose and overly salty. • Use tomatoes of similar size so they blister at the same rate. • For the cleanest presentation, spread the feta nearly to the edges and place two or three glossy tomatoes on each toast just before serving. • Replace the baguette with sliced ciabatta or another sturdy country-style loaf. • Use full-fat plain yogurt in place of Greek yogurt, but begin with 60 g because it may be thinner. • Substitute fresh mint or flat-leaf parsley for the basil. • Replace the red pepper flakes with a pinch of smoked paprika for warmth without as much heat. Refrigerate the whipped feta and blistered tomatoes separately in airtight containers for up to 3 days. Reheat the tomatoes in a small skillet over medium heat for 3 to 4 minutes, and toast fresh bread before assembling. Do not freeze or store assembled toasts, as the bread will become soggy.
- Total time
- 27 min
- Servings
- 8
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 340 gcherry tomatoes
- 3 tbspextra-virgin olive oil, divided
- 1 clovegarlic, finely grated
- ½ tspdried oregano
- ¼ tspred pepper flakes
- 200 gfeta cheese, drained and crumbled
- 80 gplain Greek yogurt
- 1 tsplemon zest, finely grated
- 1 tbsplemon juice
- 8 slicerustic baguette, cut 1.5 cm thick on the diagonal
- ¼ tspfine sea salt
- ¼ tspblack pepper, freshly ground
- 8basil leaves, torn if large
Instructions
- 1Position an oven rack 15 cm below the broiler and heat the broiler to high. Line a rimmed baking sheet with foil.
- 2Place the tomatoes on one half of the prepared baking sheet. Toss them with 1 tablespoon olive oil, the garlic, oregano, red pepper flakes, salt, and black pepper. Broil for 5 to 7 minutes, shaking the pan once, until the skins are blistered and several tomatoes have collapsed.
- 3Meanwhile, combine the feta, Greek yogurt, lemon zest, lemon juice, and 1 tablespoon olive oil in a food processor. Process for 60 to 90 seconds, scraping down the bowl once, until smooth and fluffy. Transfer the spread to a bowl.
- 4Move the blistered tomatoes and their juices to a small bowl. Arrange the baguette slices on the empty baking sheet, brush their top sides with the remaining 1 tablespoon olive oil, and broil for 1 to 2 minutes. Watch closely and remove them when the edges are golden and the centers are crisp on top but still slightly tender.
- 5Spread about 2 tablespoons whipped feta over each warm toast. Spoon the tomatoes and their juices on top, then finish with the basil. Serve immediately while the toast is crisp and the tomatoes are warm.