Blistered Tomato and Zucchini Tartines with Whipped Feta are a fresh, vibrant take on open-faced sandwiches. These tartines combine the creamy richness of whipped feta, tangy blistered tomatoes, and tender zucchini for a light yet satisfying dish. Topped with fresh basil and served on crispy sourdough, this recipe is perfect for a quick lunch, appetizer, or elegant brunch. The mix of Mediterranean flavors makes it a refreshing, delicious choice for any occasion.
Ingredients:
- Whipped Feta:
- 3/4 cup feta cheese
- 1/4 cup plain whole-milk Greek yogurt
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 3 tbsp extra-virgin olive oil (divided)
- Tartines:
- 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 slices sourdough bread (or bread of choice)
- 1/2 cup fresh basil leaves
Instructions:
- Make the Whipped Feta: In a food processor or blender, combine the feta cheese, Greek yogurt, lemon zest, and lemon juice. Blend until smooth and creamy. With the processor running, slowly drizzle in 1 tablespoon of olive oil until well incorporated. Set aside.
- Blister the Tomatoes: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Incorporate the cherry tomatoes and sauté, stirring occasionally, until they begin to blister and burst, which should take around 5 to 7 minutes. Sprinkle in a pinch of salt and pepper for seasoning. Remove from heat and set aside.
- Grill the Zucchini: In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the zucchini slices and grill for 2-3 minutes on each side until golden and tender.
- Toast the Bread: While the vegetables cook, toast the sourdough slices in a toaster or on a grill until golden and crisp.
- Assemble the Tartines: Spread a generous layer of whipped feta on each slice of toasted sourdough. Top with grilled zucchini planks, followed by the blistered tomatoes. Scatter fresh basil leaves on top for added freshness.
- Serve: Serve the tartines immediately as a light meal, appetizer, or snack, garnishing with extra lemon zest or a drizzle of olive oil if desired.
Conclusion:
These Blistered Tomato and Zucchini Tartines with Whipped Feta are a wonderful combination of creamy, tangy, and savory flavors. The whipped feta adds a luxurious base, while the blistered tomatoes and grilled zucchini provide a burst of flavor and texture. Fresh basil adds a final touch of brightness, making these tartines an irresistible dish for any meal.
Blistered Tomato and Zucchini Tartines with Whipped Feta
A delicious tartine featuring whipped feta, grilledzucchini, blistered cherry tomatoes, and fresh basil on crispy sourdough bread.
Ingredients
Whipped Feta:
- 3/4 cup feta cheese
- 1/4 cup plain whole-milk Greek yogurt
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 3 tbsp extra-virgin olive oil divided
Tartines:
- 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 slices sourdough bread or bread of choice
- 1/2 cup fresh basil leaves
Instructions
- Make the Whipped Feta: In a food processor or blender, combine the feta cheese, Greek yogurt, lemon zest, and lemon juice. Blend until smooth and creamy. With the processor running, slowly drizzle in 1 tablespoon of olive oil until well incorporated. Set aside.
- Blister the Tomatoes: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Incorporate the cherry tomatoes and sauté, stirring occasionally, until they begin to blister and burst, which should take around 5 to 7 minutes. Sprinkle in a pinch of salt and pepper for seasoning. Remove from heat and set aside.
- Grill the Zucchini: In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the zucchini slices and grill for 2-3 minutes on each side until golden and tender.
- Toast the Bread: While the vegetables cook, toast the sourdough slices in a toaster or on a grill until golden and crisp.
- Assemble the Tartines: Spread a generous layer of whipped feta on each slice of toasted sourdough. Top with grilled zucchini planks, followed by the blistered tomatoes. Scatter fresh basil leaves on top for added freshness.
- Serve: Serve the tartines immediately as a light meal, appetizer, or snack, garnishing with extra lemon zest or a drizzle of olive oil if desired.