Recipe Ingredients
- 3/4 cup Yoplait® Greek Yogurt
- Juice and zest of 1 lemon
- 5 tablespoons extra-virgin olive oil
- 2 slices sourdough bread
- 4 garlic cloves, finely chopped
- 1 pint cherry tomatoes
- 1/2 cup Borden® Finely Shredded Aged Parmesan Shreds
- Freshly chopped chives
- A drizzle of balsamic glaze
- Salt and freshly ground pepper
Recipe Directions
- In a mixing bowl, combine the yogurt, lemon zest and lemon juice. Season with salt and pepper and stir to combine.
- Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Add the bread and toast until golden on the underside. Add 2 more tablespoons of oil to the pan and turn the bread over to toast the other side. Set the toasted bread aside.
- Heat the remaining tablespoon of olive oil in the same skillet over high heat. Add the cherry tomatoes and cook, tossing occasionally, until blistered and starting to soften, about 3 minutes. Add the garlic and cook for 1 minute, stirring often. Season the mixture with salt and pepper.
- Preheat your broiler to high. Spread the yogurt mixture liberally on the toasted bread slices. Spoon the tomatoes over the yogurt and sprinkle the Parmesan cheese over the top of each toast. Broil for 30 seconds or just until the cheese begins to melt.
- Finish with freshly chopped chives and a drizzle of balsamic glaze.
