Preheat the grill to 400°F and oil the grates with high-heat olive oil.
Combine the feta, yogurt and 2 tablespoons olive oil in a food processor until smooth. Scoop the mixture into a bowl and top with the black pepper and a drizzle of olive oil.
Slice the garlic bulb in half crosswise, brush each side with olive oil and place the cut side
down on the grill. Roast approximately 10 minutes or until soft and cloves push easily out
Brush the tomatoes with olive oil. Place directly on the grill. Roast until skins start to burst. (If you are worried about too much liquid seeping out, you can also use a cast-iron pan.)
Slice the bread into 3⁄4-inch thick slices. Brush with olive oil and place on the grill. Toast until
golden brown, turning over as needed.
Spread each piece of toast with a roasted garlic clove and a smear of feta. Top with
the tomatoes and drizzle with olive oil and sprinkle with salt and cracked pepper.