Prep Time: 10 mins | Cook time: 20 mins | Total time: 30 mins
Course: Appetizer | Servings: 6
Difficulty level: Easy
Ingredients:
- 4 large tomatoes, sliced 5 mm thick
- 100 grams feta (or Danish white) cheese, diced or crumbled
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- ½ tsp salt
- 12 slices of sourdough bread
- 60 grams butter, room temperature
- ½ tsp freshly ground black pepper
- 1 small bunch of fresh basil, chopped, reserving a few leaves for garnishing
Instructions:
- Preheat oven to 180C
- In a baking tray, place tomatoes. Sprinkle salt and drizzle 1 tbsp of the olive oil and the balsamic vinegar. Roast for 15-20 mins until soft
- While the tomatoes are roasting, heat a griddle and butter the sourdough bread. Toast the bread on low, with the buttered side facing upwards, allowing the butter to melt and steep into the bread, 2 mins. Flip the bread and toast the buttered side, keeping the flame on low, 2 mins
- Roughly chop up the roasted tomato and transfer to a mixing bowl along with the liquid from the baking tray. Add the black pepper, chopped basil, crumbled feta and remaining olive oil. Mix. Taste and adjust salt as required.
- To serve, place the toasted bread, buttered side up, on a serving platter. Top generously with the tomato-feta topping. Garnish with basil leaves. Serve immediately.