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Ingredients
- Greek yoghurt 250g
- garlic clove crushed
- plum tomatoes 12, halved lengthways
- olive oil
- balsamic vinegar
- golden caster sugar 1 tsp
- sourdough bread 4 slices
- coriander handful, chopped
Method
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Step 1
Drain Greek yoghurt in a fine sieve overnight. Mix the drained yoghurt with crushed garlic clove and a pinch of salt.
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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.
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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.
