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Blistered Tomato and Zucchini Tartines with Whipped Feta

INGREDIENTS
  • 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


DIRECTIONS
  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.
Made on
Tilda