sourdough tartines

  • serves 4
  • Easy

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.



  • 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


  • 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.