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This simple spread makes an effortless summer appetizer: serve it with slices of grilled fig and walnut sourdough, then top with juicy tomatoes, a drizzle of olive oil, and flaky sea salt.

Ingredients:
1 cup Bellsong crème fraîche
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh thyme leaves
1 small garlic clove, finely grated
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
2 tablespoons extra virgin olive oil, plus more for serving
Sea salt and freshly ground black pepper
New Day Baking Fig & Walnut Sourdough, sliced
Optional for serving: sliced tomatoes, fresh basil leaves, flaky sea salt

Method:
1. In a medium bowl, combine the crème fraîche, basil, oregano, thyme, garlic, lemon zest, lemon juice, and olive oil. Stir until smooth and well blended. Season to taste with salt and pepper.

2. Brush slices of fig and walnut sourdough lightly with olive oil and grill over medium heat until lightly charred and crisp on both sides, about 1–2 minutes per side.

3. Spread the whipped herbed crème fraîche generously over the warm grilled bread. Top with sliced tomatoes and basil, if desired, then finish with a drizzle of olive oil and a sprinkle of flaky sea salt. Serve immediately.