Mix the crumbled feta, yogurt, and minced garlic in a small bowl.

To the cherry tomatoes, add a pinch of salt, a pinch of black pepper, and 1 tbsp of olive oil and toss the tomatoes to coat them in the oil. Char them in a small frying pan/skillet over medium-high heat for about 8-10 minutes until a bit charred on the outside and soft on the inside (with some of the juices coming out). Alternatively, you could roast them in the oven at 390°F (200°C) for about 10 minutes.

While the cherry tomatoes are roasting, brush the bread slices with olive oil on both sides. Then, grill them in a grill pan, skillet/frying pan, or cast iron pan for a couple of minutes on each side over medium-high heat until nicely toasted.

Get the assembly board together: grilled/toasted bread, charred/roasted cherry tomatoes, avocados (cut in half and then cut into slices), feta-yogurt mixture, and fresh basil.

Spread the avocado on the toasted/grilled bread. Then, add the feta-yogurt mixture. Add 4-5 roasted tomatoes on each slice and finally some fresh torn basil. Season with more salt and black pepper (to taste, if needed).