Preheat the oven to 225°F (110°C). Slice tomatoes in half and arrange cut-side up on a baking sheet lined with parchment paper. Sprinkle lightly with salt. Bake for 2-3 hours until caramelized and chewy.

In a food processor, combine feta, yogurt, and a drizzle of olive oil. Blend until smooth and creamy, about 2-3 minutes. Scrape down the sides as needed.

Preheat the oven to 375°F (190°C). Slice the baguette into half-inch thick pieces. Brush each slice with olive oil and toast in the oven for 8-10 minutes until golden brown.

Spread a generous layer of whipped feta onto each toasted baguette slice. Top with oven-dried tomatoes and sprinkle with lemon zest and fresh herbs before serving.