Provençal Smoked Salmon & Whole Grain Tartine with Herb-Roasted Tomato Compote

Ingredients

• 8 oz smoked salmon, thinly sliced
• 8 slices farro bread, whole grain, crusty
• 1 cup Greek yogurt, full-fat, unsweetened
• 1 1/2 lbs cherry tomatoes, halved
• 3 tbsp fresh thyme, chopped
• 2 tbsp fresh basil, chopped
• 1/4 cup capers, drained, patted dry
• 4 tbsp extra virgin olive oil, divided
• 2 cloves garlic, minced
• 1/4 medium red onion, thinly sliced
• 1 whole lemon, zest and juice
• 1/2 tsp sea salt
• 1/4 tsp cracked black pepper
• 2 cups arugula, fresh, peppery

Instructions

1. 1

   Preheat oven to 400°F. Toss halved cherry tomatoes with 2 tbsp olive oil, minced garlic, thyme, basil, sea salt, and pepper on a baking sheet.

2. 2

   Roast tomatoes for 12-15 minutes until caramelized and bursting, shaking pan halfway through.