Savoury tomato-chive yoghurt toast
2 - 3
PersonalPoints™ per serving
We took the viral yoghurt toast recipe—which involves spreading a quick, lightly sweetened yoghurt-egg mixture onto bread and then baking—and gave it a delicious savoury twist. We omitted any sweetener from the yoghurt custard and whisked in grated Parmesan and salt, then spread that combo onto bread and topped with halved grape tomatoes and chives. The result is a crunchy toast with a creamy, cheesy topping that tastes indulgently rich. We like the gentle allium notes of chives, but you could use any herb you like; thyme or oregano would be especially good.
99% fat-free plain Greek yoghurt
½ cup(s), (120g)
Grated parmesan cheese
4 slice(s), (4 x 35g)
12 individual, (Grape variety), halved
1 tbs, chopped
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Whisk egg, yoghurt, parmesan and egg in a medium bowl. Season with salt and pepper.
- Place bread onto prepared baking tray. Using your fingers, press from the centre of each bread slice to the edges to flatten and create a slight well. Spoon yoghurt mixture evenly into wells. Top evenly with tomatoes and chives. Bake for about 10 minutes, or until yoghurt custard is set. Serve warm, sprinkled with extra black pepper.