Prep time: 15 minutes
Total time: 30 minutes
8 ounces ciabatta, sliced 1/2-inch thick (about 4 slices)
2 tablespoons olive oil
½ teaspoon kosher salt, plus more to taste
6 ounces|175 grams feta
3/4 cup|200 grams full-fat Greek yogurt
freshly ground black pepper, to taste
2 teaspoons toasted sunflower seeds
1 teaspoon nigella seeds
1 teaspoon urfa
fresh parsley leaves, to garnish
fresh mint leaves, to garnish
fresh dill, to garnish
1. Heat a grill pan over high. Brush each side of the bread with the olive oil and grill, flipping once, until golden, about 6 minutes. Season with salt and transfer to a cutting board. Halve each on an angle and transfer to a serving platter.
2. Meanwhile, in a large bowl and using a hand mixer, beat the feta and yogurt until almost smooth, then zest in a lemon. Add 1 1/2 teaspoons of lemon juice, 1/4 teaspoon salt, and black pepper. Spread some on each of the toasts and top each with the sunflower seeds, nigella seeds, and urfa. Garnish with the herbs and zest some more lemon over the top to serve.