Tomatoes on herb cream with toasted bread

A creamy herb base made from fresh herbs, avocado, and yogurt provides the perfect foundation for juicy tomatoes. Crispy toasted bread adds the necessary crunch and makes the dish particularly versatile. A summery platter that's ideal for sharing and enhances any barbecue buffet.

Ingredients

Herb Cream:

• 1/2 bunch parsley
• 2 handfuls basil
• 1 handful spinach leaves
• 2 tbsp chives, chopped
• 1 small avocado
• 1 piece MANI Bläuel Garlic in Olive Oil
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 2 tbsp MANI Bläuel "The Family Hero," organic extra virgin olive oil
• 4 tbsp Greek yogurt (alternatively: plant-based yogurt)
• Salt and pepper

Tomatoes:

• 600 g mixed tomatoes
• 1 tbsp MANI Bläuel "The Family Hero," extra virgin olive oil
  
• 1 tbsp red wine vinegar
• Salt and pepper

Toasted Bread:

• 2 very thick slices of white bread
• 2 tbsp MANI Bläuel "The Family Hero," organic extra virgin olive oil

Topping:

• fresh basil
• MANI Bläuel "The Family Hero," organic extra virgin olive oil

Preparation

1. For the herb cream, put all ingredients in a blender and blend until smooth. (If the sauce is too thick: add 1-2 tbsp water or more lemon juice)
2. Cut the tomatoes into bite-sized pieces, mix with olive oil, red wine vinegar, salt, and pepper, and let sit briefly.
3. Tear/cut the bread into coarse pieces and toast in a pan with olive oil until golden brown.
4. To serve, spread the herb sauce on a large platter, arrange the tomatoes on top, and add the bread pieces. Top with basil, a drizzle of olive oil, and a pinch of pepper.