Recipes › Lunch › Whipped Feta and Tomato Bruschetta

Recipes

½ cup of Jalna Greek Yoghurt

1 garlic clove, grated

2tbs olive oil

Base & Toppings

1 loaf of Sourdough, sliced

1 punnet Medley tomatoes (multi colour heirloom tomatoes), cut into slices and odd sized pieces

1 small shallot, sliced thinly

4 Pepperoncini Chillies (international isle), sliced into rings

½ bunch parsley

Sea Salt

Extra Virgin Olive Oil

Heat a griddle pan over a high heat until is smokes. Drizzle bread with olive oil and grill until each side has good bar marks

In a jug or bowl combine the feta, Greek yoghurt, garlic and extra virgin olive oil, process with a stick blender until smooth

In a bowl combine the tomatoes and shallots, dress with olive oil, salt and pepper. Allow to sit and marinate together for 5 minutes

Spread the whipped feta on the bread, top with the tomato and shallot mixture. Garnish with pepperoncini and parsley leaves. Enjoy