Blistered Tomato and Zucchini Tartines with Whipped Feta
Blistered tomato and zucchini tartines with whipped feta and fresh basil: A delicious way to use up summer's bounty in a satisfying snack or light lunch.
Servings: 6 tartines
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
Instructions
- 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.
- 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.
- 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.
- 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.
- To prepare, spread whipped feta evenly over grilled bread. Top with blistered tomatoes and grilled zucchini planks. Garnish with fresh basil.