This is one of my favourite Saturday brekkies, especially if I’ve made it to the morning markets and picked up some freshly baked bread and just-picked cherry tomatoes. It’s easy and oh-so-delicious with the salty fetta offset to perfection by that zing of lemon and garlic.
What goes in:
A couple slices of bread
Handful of cherry tomatoes, sliced in thirds or quarters
Wedge or two of lemon
How you do it:
Prep by slicing the tomatoes, peeling the garlic and cutting the lemon wedges.
Toast the bread and then lightly rub each slice with the raw garlic bulb before buttering. The warmth of the bread will just slightly cook the garlic and add a distinctive, layered flavour. But go easy – you’re not trying to keep vampires at bay here!
Load up the toasts with cherry tomatoes and roughly crumbled fetta, topping with cracked pepper and a good squeeze of lemon. Done!
I pinched the basis of this recipe from one of my favourite Brisbane cafes, which is ostensibly nameless but known locally as The Cabin. The only difference is they use full-sized tomatoes, lightly steamed, peeled and then gently mashed to create a mouth-watering Spanish-style toast. It takes a little longer but is quite the awesome variation once you get the hang of it.