Ciabatta with feta cream, arugula and oven-baked tomatoes

Ingredients for 10 servings:

• 10 slices of toasted ciabatta bread
• 10 vine tomatoes, ripe
• 10 garlic cloves, unpeeled
• olive oil
• salt and pepper
• 200 g feta cheese
• 100 g cream cheese
• some milk, as needed
• 3 handfuls of arugula leaves
• Balsamic vinegar

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

Preheat the oven to 175 degrees Celsius. Line a baking sheet with parchment paper and place the halved tomatoes cut-side up. Sprinkle with salt and drizzle with olive oil. Place the garlic cloves between the halves. Bake on the middle rack for 45 minutes. Remove from the oven and let cool slightly before serving. Make a vinaigrette with olive oil, balsamic vinegar, salt, and pepper. Crumble the feta and mix with the cream cheese until spreadable. Add a little milk if necessary. Press the cooked garlic out of its skin and mix in. Peel, deseed, and finely chop the cooled tomatoes. Trim, wash, and spin dry the arugula. Toss in the vinaigrette, lift out, and let drain slightly. Spread the feta cream over the slices of bread. Arrange the arugula and tomatoes on top and serve with a little ground pepper.