Herbed Skyr Bruschetta With Burst Cherry Tomatoes

Herbed Skyr Bruschetta With Burst Tomatoes

It’s a happy time of year in Vermont. The snow is long gone and the air is sweet with lilacs and apple blossoms. People are planning their gardens with hopes of overnight frosts being over and farmers markets are starting to open around the state, promising a feast for the senses after our long winters.

Hand hugged goats? Count me in!

One of the first joys of spring is when the sweet little goats up at Villa Villekulla Farm start providing Lauren with everything she needs to make the most delicious skyr I’ve ever tasted. If there’s not a jar in my refrigerator this time of year it’s only because I am due for a trip to the market.

Delectable in both sweet and savory recipes, this skyr is wonderful to have on hand. Last night, I found myself alone for dinner and wanted something quick and easy so I could sit back and enjoy the evening - enter herbed skyr bruschetta with burst cherry tomatoes.

Skyr mixed with sumac, lemon zest & juice, and fresh mint gets slathered on a thick piece of toasted ciabatta that’s been rubbed with a garlic clove while it’s still warm, perfuming the bread with its essence. Warm cherry tomatoes that have been baked in olive oil with garlic and herbs top the cheese spread, making it soften and melt slightly into the bread so it all comes together in one gloriously satisfying bite.

This recipe is one for the books and will be in rotation for as long as this luscious skyr is on the shelves. 

Herbed Skyr Bruschetta With Burst Cherry Tomatoes

Serves 2

1-Cup of Villa Villekula Farm’s Skyr

1/2 - 1 TBSP Sumac (a tangy & fruity middle-Eastern spice -substitute with cracked pepper to taste)

zest of one lemon

Juice of 1/2 lemon - 1 lemon (according to taste)

1/4 cup of finely chopped mint

pinch of flakey sea salt

1 pound of cherry tomatoes

4 large garlic cloves, thinly sliced

a few sprigs of thyme and marjoram (or whatever you like)

salt & pepper

4 thick slices of ciabatta (I use Red Hen Bakery)

2 garlic cloves, smashed to release oils

For the herbed Skyr

Combine the skyr, sumac (if you don’t have it on hand use cracked pepper to taste - it will be just as god), lemon zest & juice, chopped mint, and salt. Let sit for at least 30 minutes to let the flavors meld.

For the tomatoes

Preheat oven to 425°F. In an ovenproof baking dish, combine the cherry tomatoes with the garlic, herbs, salt, and pepper. Drizzle with 3 tablespoons of extra-virgin olive oil and toss well. Place in pre-heated oven and bake for 20 minutes, then broil for 2-5 minutes to char the skin. Keep an eye on the tomatoes to prevent them from burning and remove when they their skin is a deep golden with areas of char.

For the Bruschetta

Place the ciabatta slices in the hot oven, being careful not to burn them while allowing them to become deep golden brown. Rub each slice of bread with a smashed garlic clove.

Bringing it all together

Slather each slice of ciabatta with a generous layer of the herbed skyr and top with the burst cherry tomatoes. Drizzle with a little balsamic if desired. (I used Flag Hill Farm’s Aged Apple Balsamic Vinegar of Vermont)

Serving dish by Blue Plum Pottery