Toasts with Roasted Tomatoes and Yoghurt Cream
The individual ingredients go beautifully together and make a starter you will fall in love with at the first bite. Roasted tomatoes with harissa and balsamic vinegar are served on toasted bread with a thick yoghurt cream. It is easy to prepare and looks wonderful.
Prep: 20 min
Cook: 45 min
Servings: 4
Energy: 258 kcal per serving
Method
01.
Leave the yoghurt to drain overnight in the fridge in a sieve lined with a piece of cloth.
02.
Then stir it with the crushed garlic and season with sea salt.
03.
Preheat the oven to 170 °C.
04.
Cut the tomatoes in half lengthways and put them into a baking dish.
05.
Mix the olive oil, balsamic vinegar and harissa, season with salt and pour the mixture over the tomatoes. Stir and arrange them in a single layer, cut side up. Sprinkle lightly with sugar and bake for three quarters of an hour.
06.
Toast the slices of bread in a toaster or in the oven under the grill.
07.
Layer the yoghurt cream on them, spread the tomatoes on top and pour over the juices the tomatoes released during baking.
08.
Sprinkle with parsley and drizzle with a little more olive oil.
09.
Something extra: experiment with the bread. Venetian bread from the Rembrandt Donuts bakery chain (www.rembrandtdonuts.cz) is excellent, as is a Nizza baguette from supermarkets or ciabatta. Ordinary Šumava bread works too.
