The combination of the salty whipped feta and the sweet Black Garlic Essence with zucchini is simply delicious. Zucchini may seem like an unlikely sandwich topping, but when gently sauteed in olive oil it sings.
This recipe makes enough for two open sandwiches, so two slices of bread per sandwich and a generous amount of whipped feta on each. Use a nice robust loaf, preferably wholemeal and definitely artisan or homemade if you can.
4 thick slices of good rustic bread such as sourdough or ciabatta
1 clove garlic, peeled and cut in half
6 –7 cherry tomatoes, cut into halves
Italian parsley
Black Garlic Essence to finish
Directions
Mash the feta and yoghurt together in a small bowl and mix until smooth. Add the Black Garlic Essence and a good grind of black pepper. Set aside.
Cut the zucchini into long thin slices, about 3 millimeters thick. Heat the olive oil up in a pan and fry the zucchini until slightly tanned on each side and cooked through. You may need to do this in batches, draining the zucchini on paper towels as you go.
Once the zucchini is all cooked add the bread slices to the hot pan and toast each slice on each side, adding more olive oil if needed.
Rub the garlic half over one side of each of the toasted bread slices, then spread the whipped feta mixture over in a nice thick layer. Top with the zucchini slices, then garnish with the cherry tomatoes and parsley. Finish by drizzling half a teaspoon or so of Black Garlic Essence over the open sandwiches. Serve immediately.
