Perfect summer snacking.

In a food processor whip together 100g feta cheese with 100g strained Greek yoghurt. Feel free to adjust the proportions to taste, and for a less thick yoghurt you may need to increase the feta quantity.

Toast some thick crusty bread. Rub with a cut clove of garlic. Spread with the feta mixture. Drizzle with olive oil. Place some cherry tomatoes, cut in half, on the spread (use a variety of colours). Season with sea salt and pepper. Garnish with mini basil leaves.

Tastes great with a glass of Provençal rosé