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Heat a large skillet over medium heat.
Add 2 tablespoons of olive oil and garlic. Cook garlic until fragrant about 1 minute.
Add the tomatoes to the pan and cook, turning every 1 minute lightly charred on all sides yet still holding their shape. Cook time should be about 3 to 4 minutes but it depends on how hot your stove is.
Remove the pan from the heat and add the thyme. Let it rest while you make the feta.
While the tomatoes are cooking, prepare the feta.
In a food processor, add the feta, sour cream, and 2 tablespoons of olive oil. Season with black pepper and red pepper flakes.
Pulse to combine the ingredients, about 8 to 10 times, or depending on how creamy or chunky you want it. Add more sour cream if necessary.
Heat a heavy skillet or cast-iron skillet over medium-high heat. Slice bread into 1/2-inch slices. Add 2 tablespoons of olive oil to the pan.
Carefully place bread slices in hot oil using tongs Immediately flip the bread to coat both sides.
Cook for about 5 minutes on each side, or until golden brown. Add more oil when needed.
Watch the bread closely. They'll burn easily. Remove the toasts from the pan and cool on a wire rack.
Spoon the feta onto a serving plate.
Spoon the blistered tomatoes over the top of the feta.
Sprinkle the tomatoes with thyme and red pepper flakes to garnish, if desired.
Serve with the toasted bread.