Open-Faced Tomato Sandwich with Easy Homemade Green Onion Cream Cheese
Servings 4
Ingredients
- 1 cup full-fat Greek yogurt
- 1 Tbsp lemon juice
- 1/2 tsp sea salt
- 1/4 cup finely chopped green onions both white and green parts
- 4 thick slices artisanal sourdough bread
- 4 medium heirloom tomatoes sliced
- 1 Tbsp extra-virgin olive oil
- lemon zest for topping
- Salt and freshly cracked black pepper to taste
- fresh basil leaves optional
Instructions
- Line sieve or fine-mesh strainer with double layer of cheesecloth or clean kitchen towel. Place over bowl to catch liquid. Pour Greek yogurt into lined sieve and let it drain in refrigerator for 6 to 8 hours (or overnight). This will create a creamy, cheese-like consistency.
- Transfer strained yogurt to bowl and stir in lemon juice, sea salt, and chopped green onions. Mix until fully combined. Taste and adjust seasoning, if needed.
- Toast bread slices lightly until golden brown. Spread generous layer of green onion cream cheese onto each toast slice. Top with slices of heirloom tomatoes. Drizzle with olive oil and season with a pinch of sea salt and freshly cracked black pepper. Lastly, top with fresh lemon zest. If desired, garnish with fresh basil leaves.
- Serve immediately as a light lunch, snack, or appetizer.