Blistered Tomato and Zucchini Tartines with Whipped Feta

  • 3/4 cup feta cheese
  • 1/4 cup plain whole-milk Greek yogurt
  • 1 tsp. lemon zest plus 1 Tbsp. fresh lemon juice
  • 3 Tbsp. extra-virgin olive oil
  • 2 medium zucchinis sliced lengthwise into thin planks
  • 1 pint cherry tomatoes
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 6 thick pieces sourdough bread or bread of choice
  • 1/2 cup fresh basil leaves

  1. Place cheese in a blender or food processor and pulse until crumbled. Add yogurt, lemon zest and juice; blend on low speed just until combined and smooth. Transfer to a bowl.
  2. Heat 1 Tbsp. of the oil in a cast iron grill pan over high heat. Add zucchini planks; grill 2 minutes on each side, or until char marks appear. Set aside.
  3. Add 1 additional Tbsp. of oil to the pan. Add tomatoes and let sit two minutes, undisturbed, until blistered. Toss gently and cook for another minute. Mix and cook for 1 more minute, each time allowing the tomatoes to brown a bit and blister. Season with salt and pepper; remove from heat.
  4. Brush remaining 1 Tbsp. oil evenly on each side of bread slices. Place bread on grill pan. Toast each side for 2 minutes, or until golden-brown hatch marks appear. Set aside.
  5. To prepare, spread whipped feta evenly over grilled bread. Top with blistered tomatoes and grilled zucchini planks. Garnish with fresh basil.
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