
sourdough tartines
Make the most of a crunchy piece of sourdough bread with this lovely topping. Serve as a starter or part as a tapas mix platter.
- 250g Greek yoghurt
- garlic clovecrushed
- 12 plum tomatoeshalved lengthways
- olive oil
- balsamic vinegar
- golden caster sugar1 tsp
- sourdough bread4 slices
- handful corianderchopped
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Drain Greek yoghurt in a fine sieve overnight. Mix the drained yoghurt with crushed garlic clove and a pinch of salt.
step 2
Heat oven to 180c/fan 160c/gas 4. Halve 12 plum tomatoes lengthways and put cut-side up in a tin. mix 4 tbsp olive oil, with 2 tsp balsamic vinegar, ½ tsp harissa. Pour over the tomatoes. Sprinkle with golden caster sugar and cook for 45 minutes.
step 3
Toast 4 slices of sourdough bread. spread the yoghurt mixture onto the bread, then top with the tomatoes and drizzle over any juices from the pan. Scatter with a handful of chopped coriander, drizzle with extra-virgin olive oil and serve.