Ingredients:

  • 8 oz Feta cheese, crumbled
  • 1/2 cup Plain Greek Yogurt, full fat
  • 3 tbsp Extra virgin olive oil
  • 1 medium Lemon, zested
  • 3 cloves Garlic, minced into a fine paste
  • 1 tbsp Fresh Rosemary & Thyme, Finely chopped
  • 1 cup Cherry tomatoes
  • 1 large Baguette, sliced into 1/2 inch rounds
  • 1/2 tsp Cracked black pepper
  • 1/2 tsp Red pepper flakes
  • Fresh basil leaves for garnish

Instructions:

  1. Place 8 oz crumbled feta and 1/2 cup Greek yogurt into the food processor.
  2. Add 1 tbsp olive oil, lemon zest, and 1/2 tsp cracked black pepper.
  3. Process for 2 to 3 minutes until the mixture is silky and light. Note: Stop and scrape the sides twice to ensure no lumps remain.
  4. Transfer the whipped feta to a bowl and chill while you prep the toppings.
  5. Heat 2 tbsp olive oil in a skillet over medium heat until it shimmers but does not smoke.
  6. Add 3 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, and 1/2 tsp red pepper flakes.
  7. Sizzle for 45 seconds until the garlic turns a pale straw color and smells fragrant.
  8. Drop 1 cup cherry tomatoes into the herb oil and cook for 3 to 4 minutes until the skins begin to burst and wrinkle.
  9. Toast the baguette rounds in the same skillet or a separate toaster until the edges are dark golden and crispy.
  10. Spread a generous tablespoon of whipped feta onto each warm toast and top with a spoonful of the tomato herb mixture.
  11. Garnish with fresh basil leaves and an extra drizzle of the herb oil from the pan.