Open-Faced Tomato Sandwich with Easy Homemade Green Onion Cream Cheese
Servings
4
Servings
4
Ingredients
  • 1cup full-fat Greek yogurt
  • 1Tbsp lemon juice
  • 1/2tsp sea salt
  • 1/4cup finely chopped green onionsboth white and green parts
  • 4thick slices artisanal sourdough bread
  • 4medium heirloom tomatoessliced
  • 1Tbsp extra-virgin olive oil
  • lemon zestfor topping
  • Salt and freshly cracked black pepperto taste
  • fresh basil leavesoptional
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately as a light lunch, snack, or appetizer.